Recipe
Dessert
Individual Pumpkin Cheesecakes
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. gingersnap crumbs | ||
| 5 tbsp. Hy-Vee butter, melted | ||
| 1 c. plus 1 tbsp Hy-Vee sugar, divided | ||
| 3 (8 oz each) pkg Hy-Vee cream cheese, softened | ||
| 1 tsp. Hy-Vee vanilla | ||
| 1 c. Hy-Vee pumpkin | ||
| 3 Hy-Vee large eggs | ||
| 1 tsp. pumpkin pie spice |
Directions
- Preheat oven to 350 degrees. Spray 24 muffin cups with non-stick cooking spray or line with liners. Stir together crumbs, butter and 1 tbsp sugar. Divide mixture among muffin cups, about 1 rounded tablespoon each, pressing slightly to pack down. Bake 5 minutes; set aside.
- Beat together cream cheese, remaining 1 cup sugar and vanilla. Add pumpkin, eggs and spice. Beat until smooth and creamy. Divide mixture among gingersnap muffin cups, about 3 to 4 tablespoons each.
- Bake for 30 to 35 minutes, or until edges are dry and lightly golden. Cool to room temperature. Remove from pan, cover and refrigerate.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 65mg
- Sodium: 150mg
- Total Carbohydrates: 14g
- Protein: 3g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%