Recipe by Lisawas
"So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time."
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1 1/2 cups
pumpkin pie spice
3 (8 ounce) packages
cream cheese, softened
1 (15 ounce) can
mini graham cracker pie crusts (such as Keebler®)
1 1/2 cups
ground cinnamon, or more to taste
Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with graham cracker and butter.
Kind of bland IMO.
Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for himself! If you want to make something unique for a potluck or bake sale, this is an excellent choice!
I reduced the recipe to 12 servings instead of 24, but they were quick, easy and delicious! I will be making these again!
I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!
Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.
A vanilla wafer cookie can also be used as the crust. How easy is that?
Great recipe! I cut all the ingredients in half, and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners, combined one cup graham cracker crumb with 4 tablespoons of butter and 4 tablespoons of sugar, and pressed into the bottom of each liner. Spooned pumpkin cheesecake mixture into each cup - filled almost to the top. Then baked for 15 minutes. Came out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Cheesecake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 158
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