Best Individual Pumpkin Cheesecakes Recipes

Individual Swirled Pumpkin Cheesecakes image

Provided by Nestle Coffee-Mate

Categories Cheesecake

Time 41m

Yield 12 Cheesecakes

Number Of Ingredients 11

12 foil cupcake liners
nonstick cooking spray
2 (8 ounce) packages cream cheese, at room temp
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
2 large eggs
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 tablespoons Gingerbread Latte NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Steps:

PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 72.7, Sodium 146.5, Carbohydrate 11, Fiber 0.3, Sugar 9.6, Protein 3.4

Individual Pumpkin Cheesecakes image

Provided by Food Network Kitchen

Time 6h

Yield 18

Number Of Ingredients 11

18 vanilla wafer cookies
8 ounces cream cheese, at room temperature
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 teaspoon fine salt
2 large eggs, at room temperature
1/3 cup half-and-half
1/3 cup sour cream
One 15-ounce can pure pumpkin puree
1 tablespoon pumpkin pie spice
Whipped cream and chopped crystallized ginger, for serving

Steps:

Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.

INDIVIDUAL PUMPKIN CHEESECAKES image

Categories Dessert Bake

Yield 18 pieces

Number Of Ingredients 9

18 paper baking cups
18 gingersnap cookies
12 oz cream cheese, softened
3/4 cup sugar
1 Tbsp corn starch
1 tsp pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo lite syrup (or substitute Karo light corn syrup)

Steps:

1. Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. 2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. 3. Pour filling into cups, dividing evenly. Bake in a preheated 325F oven for 30-35 min, until just set. 4. Chill for 1 hour. Garnish with whipped cream.