PUMPKIN CHEESECAKE CUPS RECIPES
PUMPKIN CHEESECAKE CUPS !! RECIPE - FOOD.COM
Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 24 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.
Nutrition Facts : Calories 180.4, FatContent 9.3, SaturatedFatContent 5, CholesterolContent 50.2, SodiumContent 214.2, CarbohydrateContent 19.6, FiberContent 0.3, SugarContent 14.2, ProteinContent 5.4
NO-BAKE PUMPKIN CHEESECAKE CUPS RECIPE - PILLSBURY.COM
These easy no-bake cheesecakes have a double-dose of delicious pumpkin flavor in the crunchy base and in the creamy filling.
Provided by Pillsbury Kitchens
Total Time 4 hours 25 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Place paper baking cup in each of 12 regular-size muffin cups.
- For crust, place 8 unwrapped granola bars in food processor; process until finely crushed. In medium bowl, mix crushed granola bars, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed about 30 seconds or until smooth and creamy. Beat in pumpkin and pumpkin pie spice on low speed until just combined.
- In separate medium bowl, beat whipping cream with electric mixer on high speed about 1 minute or until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.
- Spoon and spread about 1/4 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 4 hours or until filling is set and chilled.
- Just before serving, place remaining 2 granola bars in resealable food-storage plastic bag, and crush with spoon. Top muffin cups with crushed granola bars, about 2 teaspoons per cup.
Nutrition Facts : Calories 240 , CarbohydrateContent 23 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Cheesecake Cup, SodiumContent 150 mg, SugarContent 14 g, TransFatContent 0 g
More about "pumpkin cheesecake cups recipes"
MINI PUMPKIN CHEESECAKES RECIPE | SOUTHERN LIVING
A good hostess knows that whether her guest list includes 5 or 50 people, you always put forth your best effort to tempt your crowd with delectable treats. When the weather turns cooler and leaves start falling, pumpkin desserts find their way onto buffets and sideboards. Warm spiced and creamy with a salty crunch from the crust, these Mini Pumpkin Cheesecakes are guaranteed to become a favorite addition to your fall desserts lineup. They are so special, no one will be able to eat just one. When purchasing your ingredients, make sure you pick up a can of pumpkin puree and not the pumpkin pie mix, which already includes sugar and spices. These luscious cheesecakes can also be made ahead–simply store in an airtight container and refrigerate for up to two days, then top with whipped cream before serving.
From southernliving.com
Reviews 5
Total Time 2 hours 0 minutes
From southernliving.com
Reviews 5
Total Time 2 hours 0 minutes
- Meanwhile, prepare the Maple Whipped Cream: Beat heavy cream, powdered sugar, and maple syrup in bowl of a stand mixer fitted with a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Transfer whipped cream to a piping bag fitted with a star tip. Pipe whipped cream on each cheesecake; sprinkle with pumpkin pie spice. Serve immediately or refrigerate until ready to serve.
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PUMPKIN CHEESECAKE CINNAMON ROLL CUPS RECIPE - PILLSBURY.COM
Warm up your fall morning with these special pumpkin cheesecake-filled cinnamon rolls.
From pillsbury.com
Reviews 5
Total Time 45 minutes
Calories 70 per serving
From pillsbury.com
Reviews 5
Total Time 45 minutes
Calories 70 per serving
- Meanwhile, transfer remaining icing to small microwavable bowl. Microwave icing uncovered on High about 10 seconds or until thin enough to drizzle. Drizzle over warm rolls; sprinkle with pecans.
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PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT
When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 230 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 230 calories per serving
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
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PUMPKIN CUPS RECIPE - FOOD.COM
This recipe comes from Libby's "The great pumpkin cookbook". It taste just like Libby's pumpkin pie without the crust. I make it even lower in fat by using skim evaporated milk. I have tried using egg substitutes, but the custard doesn't set as firmly as with the whole eggs. If you like Libby's pumpkin pie, you will surely like these individual little servings. Remember fresh quality spices make all the difference.
From food.com
Total Time 1 hours
Calories 164 per serving
From food.com
Total Time 1 hours
Calories 164 per serving
- (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).
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PUMPKIN LATTE CHEESECAKE TARTS RECIPE: HOW TO MAKE IT
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 239 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 239 calories per serving
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
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EASY PUMPKIN CHEESECAKE CUPS RECIPE - COOKIE AND KATE
Nov 28, 2019 · Ingredients 1 can (15 ounces or 1 ? cups) pumpkin purée (I recommend Libby’s or Whole Foods 365 brand) ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt) 2 ounces cream cheese, at room temperature ¼ cup maple syrup or honey 1 tablespoon pumpkin spice blend ½ teaspoon vanilla ...
From cookieandkate.com
From cookieandkate.com
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EASY PUMPKIN CHEESECAKE | COOKIES AND CUPS
Sep 20, 2019 · Preheat oven to 350°F. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan. Bake the crust for 8-10 minutes, or until lightly golden.
From cookiesandcups.com
From cookiesandcups.com
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EASY MINI PUMPKIN CHEESECAKES RECIPE | COOKIES AND CUPS
Oct 19, 2021 · Make the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the vanilla, egg, and pumpkin pie spice. Mix for another minute until the filling is smooth, and scrape the sides of the bowl as necessary. Turn the mixer to low, and mix in the pumpkin until just incorporated.
From cookiesandcups.com
From cookiesandcups.com
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PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
Keto Pumpkin Cheesecake with Almond Pecan Crust. This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime.
From allrecipes.com
From allrecipes.com
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NO-BAKE PUMPKIN CHEESECAKE CUPS RECIPE - CHINET®
8 oz. cream cheese, softened. 1 cup pumpkin puree. 3 cups whipped topping. ½ cup sugar. ½ tsp. pumpkin pie spice. 1 cup graham cracker crumbs. 2 Tbsp. butter, melted.
From mychinet.com
From mychinet.com
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EASY MINI PUMPKIN CHEESECAKES RECIPE | COOKIES AND CUPS
Oct 19, 2021 · Turn the mixer to low, and mix in the pumpkin until just incorporated. Fill and Bake. Pour the batter evenly on top of the baked crusts, filling almost to the top. Bake the cheesecakes in the preheated oven for about eleven minutes, until the cheesecakes are almost set, but slightly jiggly in the center. Cool and Chill.
From cookiesandcups.com
From cookiesandcups.com
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PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
Keto Pumpkin Cheesecake with Almond Pecan Crust. This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime.
From allrecipes.com
From allrecipes.com
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EASY PUMPKIN CHEESECAKE WITH GRAHAM CRACKER CRUST RECIPE ...
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
From pauladeen.com
From pauladeen.com
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BAKED PUMPKIN CHEESECAKE RECIPE - LITTLE SUNNY KITCHEN
Aug 20, 2021 · Wrap with Foil: Wrap the springform pan with two layers of foil from the outside. And start boiling water for the water bath. Cream: In a large bowl, beat the cream cheese and sugars until creamy and well-combined. Complete Filling: Add in the eggs, vanilla, pumpkin spice, pumpkin puree, sour cream, and salt. Beat until combined, scraping down the sides as needed.
From littlesunnykitchen.com
From littlesunnykitchen.com
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PAULA DEEN PUMPKIN CHEESECAKE - CAKEBOXING.COM
Dec 21, 2021 · Just a few of the ingredients youll need include graham crackers pumpkin puree flour and cream cheese. This Pumpkin Cheesecake is everything I imagined it to be and it turned out flawless and delicious. 1 12 cups Sugar. Easy Pumpkin Cheesecake with Graham Cracker Crust Recipe – Paula Deen. Paula Deens Pumpkin Cheesecake Recipe Recipe Yield.
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From cakeboxing.com
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PUMPKIN CHEESECAKE TORTE RECIPE | COOKING BLOG
A festive dessert torte with a graham crackercrust topped with a layer of cheesecake and a layer of pumpkincustard. Recipe: Pumpkin CheesecakeTorte. 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted Vegetable cooking spray 12 ounces cream cheese, softened 2 large eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs
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From recipes-quick.com
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PUMPKIN CHEESECAKE CUPS - NO BAKE & PERFECT FOR FALL
Sep 10, 2019 · Instructions. Preheat oven to 350*. Line a cookie sheet or pan of choice with parchment paper. In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot. In separate small to medium bowl mix together dry ingredients for the crust.
From thekelliekitchen.com
From thekelliekitchen.com
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PUMPKIN CHEESECAKE SWIRL CUPCAKES | ULTIMATE PUMPKIN ...
Oct 09, 2017 · Add the vanilla extract and eggs and whisk until well combined. 8. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. 9. Add the dry ingredients to the wet ingredients and beat until well combined. 10.
From lifeloveandsugar.com
From lifeloveandsugar.com
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NO-BAKE PUMPKIN CHEESECAKE CUPS - STREETSMART KITCHEN
Nov 29, 2017 · Add ¼ cup of the crust mixture into each muffin cup. Use the back of a spoon to press the crust mixture tightly to the bottom of the muffin cups. Freeze for 10 minutes. In the meantime, prepare the pumpkin cheesecake filling. In a clean, large mixing bowl, beat cream cheese and granulated sugar with an electronic hand mixer on medium speed for ...
From streetsmartkitchen.com
From streetsmartkitchen.com
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