Nov 29, 2012

Mini Pumpkin Cheesecakes

This recipe is very forgiving. I know from experience.

I followed the recipe to the letter (I thought) ... put it all together and placed the cakes into the oven.. then I discovered the egg! Sitting on the counter. Dang.

Thank goodness for mise en place (fancy, huh?).  I was wondering why the batter was weird.

When I discovered the error, I pulled the pan out of the oven, scraped all of the somewhat warm batter back into the mixing bowl, and mixed in the egg. Thank goodness for the second mixing bowl. Kitchen equipment purchase justified. Oh yeah. Always happy for that.

New cupcake liners, new ginger snaps. My cakes are probably smaller than they were supposed to be. Not exactly the way the recipe was designed, but the cheesecakes worked out. Phew.

So if you want a dessert recipe that you can completely mess up and still produce something tasty, give this one a try.

Here is the correct recipe:

Mini Pumpkin Cheesecakes

Makes 8 mini cheesecakes and can easily be doubled. Perfect for a holiday dessert buffet.


8 gingersnaps
8 ounces of softened (room temperature) cream cheese
1/4 C maple syrup (real)
1 egg
6 T pumpkin puree
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
Pinch of salt
Small amount of sweetened whipped cream
Small amount of cinnamon or cinnamon or cinnamon sugar for sprinkling


  1. Preheat your oven to 300 degrees F.
  2. Place 8 cupcake papers into a muffin tin.
  3. Place an upside down gingersnap into each paper. 
  4. In the bowl of a stand mixer, fitted with the paddle attachment, mix the cream cheese and maple syrup at two minutes at medium high. 
  5. Beat in the egg. Do this now =).
  6. Add the rest of the ingredients and beat for another two minutes. 
  7. Evenly divide the batter among the cups.
  8. Bake for 25 to 27 minutes. 
  9. Allow the mini cheesecakes to cool at room temperature, and then refrigerate for at least four hours. 
  10. These are really good frozen and partially thawed.
  11. To serve, top with sweetened whipped cream and sprinkle with cinnamon or cinnamon sugar. 


  1. Glad you were able to save the recipe! These are adorable!

  2. We both had cheesecake in mind for this weeks blog hop :) I adore pumpkin cheesecake. And yours are so petite and cute!

    1. Thanks! Yours looks soooo creamy, and I love that it was your grandmother's recipe.

  3. These look delicious! I love pumpkin and cheesecake and can only imagine how awesome they are together.

  4. Way to make something great from a boo-boo. ;) Hate it when that happens, it's the littlest things, like an egg. I saw last week someone say they made a couple pumpkin pies and realized after they were baked that she forgot the sugar. Oh, happens to the best of us. ;) And I love the minis!

    1. Thanks Katrina =) I once made a gorgeous loaf of bread and then realized I forgot the salt. It tasted like cardboard!

  5. These look and sound delicious. I might just make them to bring over to my aunt's house next weekend.

  6. Karen,

    Your cheesecakes look adorable. So glad you were able to save the recipe. I did that with the pie crust I made for last week's post. Instead of leaving something out I doubled the butter and after I realized it, I doubled all the other ingredients and worked the dough again. I made enough crust for a double crust but I only needed a single crust. So I just froze the other single crust and made Shoofly pie for this week's 12 Weeks post.


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