PUMPKIN CHEESECAKE CUPS !!

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Pumpkin Cheesecake Cups !! image

Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic

Provided by mandabears

Categories     Cheesecake

Time 45m

Yield 24 cups

Number Of Ingredients 9

3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
1 (14 ounce) can condensed milk, i always use eagle brand low fat
1 (15 ounce) can pumpkin, not pumpkin pie filling
1/4 cup maple syrup, not pancake syrup,use the real thing
3 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
1/2 teaspoon salt
24 gingersnap cookies

Steps:

  • Preheat oven to 350 degrees.
  • Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
  • In a large bowl beat cream cheese until fluffy.
  • Gradually beat in condensed milk until mixture is smooth.
  • Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
  • Mix well.
  • Spoon into muffin cups.
  • Fill 3/4 full.
  • Bake for 40 minutes or until center appears nearly set when shaken.
  • Cool 1 hour.
  • Cover and refrigerate for 4 hours.
  • I served with whipped cream that was lightly dusted with ground cinnamon.

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