Mini Pumpkin Cheesecakes
These creamy mini pumpkin cheesecakes have an easy gingersnap cookie crust, healthy Greek yogurt filling, and bake in just 20 minutes!
Foto: Well Plated
Ingredients
- 24 g ingersnap cookies (plus additional crushed for garnish)
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 3/4 cup pumpkin puree (NOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side)
- 3/4 cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon orange zest
- Chopped toasted pecans (for serving)
Steps
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Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
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In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
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Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
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Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
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With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
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Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
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Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
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When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ingersnap cookies | 24 g | - | - |
| reduced fat cream cheese | 20 ounces | - | - |
| granulated sugar | 1 cup | - | - |
| eggs | 3 large | - | - |
| pumpkin puree | 0.75 cup | - | - |
| plain whole milk Greek yogurt | 0.75 cup | Rp 15.000/200g | Rp 13.331 |
| pumpkin pie spice | 2.5 teaspoons | - | - |
| ground cinnamon | 0.25 teaspoon | - | - |
| pure vanilla extract | 1 teaspoon | - | - |
| kosher salt | 0.25 teaspoon | - | - |
| orange zest | 0.25 teaspoon | - | - |
| Chopped toasted pecans | - | - | - |
*Estimated market prices, may vary by region
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