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Mini Pumpkin Cheesecakes
Looking for the ultimate stress free dessert to make for Thanksgiving? These little individual wonders are easy to make and a huge crowd pleaser!
5
from 1 vote
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Course:
Dessert
Servings:
8
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Equipment
8 6 ounce ramekins
hand mixer
Ingredients
1x
2x
3x
▢
8
ounces
cream cheese,
softened
▢
15
ounce
can pumpkin puree
▢
2
large eggs
▢
1
teaspoon
cinnamon
▢
1/4
teaspoon
nutmeg
▢
1/2
cup
honey
(or maple syrup or agave)
▢
graham crackers,
crushed
Instructions
Preheat oven to 400°F.
In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.
Add the pumpkin and mix until smooth and combined.
Add the eggs one at a time and beat until combined.
Add the cinnamon, nutmeg and honey and combine.
Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full.
Bake for 25 minutes.
Top with crushed graham crackers, cool and serve.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.004
g
|
Cholesterol:
70
mg
|
Sodium:
108
mg
|
Potassium:
174
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
8714
IU
|
Vitamin C:
2
mg
|
Calcium:
51
mg
|
Iron:
1
mg
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