MINI CHEESECAKES WITH SOUR CREAM RECIPES

Name: Mini Pumpkin Cheesecakes
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 6 h
Ingredients: 18 gingersnap cookies; 8 ounces cream cheese, softened; 2/3 cup granulated sugar; 1/3 cup packed light brown sugar; Fine salt; 2 eggs, at room temperature; 1 1/4 cup, plus 1/3 cup sour cream; 1/3 cup heavy cream; 1 15-ounce can pure pumpkin puree; 1 tablespoon pumpkin pie spice, plus more for dusting

MINI PUMPKIN CHEESECAKES RECIPE | FOOD NETWORK KITCHEN ...

Mini Pumpkin Cheesecakes Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 6 hours 0 minutes

Prep Time 25 minutes

Cook Time 1 hours 35 minutes

Number Of Ingredients 10

Ingredients

18 gingersnap cookies
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
Fine salt
2 eggs, at room temperature
1 1/4 cup, plus 1/3 cup sour cream
1/3 cup heavy cream
1 15-ounce can pure pumpkin puree
1 tablespoon pumpkin pie spice, plus more for dusting

Steps:

1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

Nutrition Facts : Calories 187, FatContent 11 grams, SaturatedFatContent 6 grams, CholesterolContent 57 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 19 grams, FiberContent 1 grams, ProteinContent 3 grams

MINI PUMPKIN CHEESECAKES RECIPE | FOOD NETWORK KITCHEN ...

Mini Pumpkin Cheesecakes Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 6 hours 0 minutes

Prep Time 25 minutes

Cook Time 1 hours 35 minutes

Number Of Ingredients 10

Ingredients

18 gingersnap cookies
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
Fine salt
2 eggs, at room temperature
1 1/4 cup, plus 1/3 cup sour cream
1/3 cup heavy cream
1 15-ounce can pure pumpkin puree
1 tablespoon pumpkin pie spice, plus more for dusting

Steps:

1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

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