Friday, December 26, 2014

Tiny Pumpkin Cheesecakes

A variation on the family's long-held Tiny Cheesecake Recipe. I first had these at an extended family gathering, where some cousins had made them. 

12 oz cream cheese

8 oz pumpkin puree 
1 teaspoon vanilla 
2 eggs 
3/4 cup sugar 
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
24 vanilla wafers or ginger snaps
cupcake liners, preferably foil
whipped topping for garnish

  1. Combine cream cheese, vanilla, eggs, and sugar and beat until mixture is smooth. 
  2. Place vanilla wafers inside foil cupcake liners and fill with mixture about half-full. 
  3. Bake at 375 degrees for 10-15 min. 
  4. Let chill at least 30 minutes. Keep refrigerated until ready to serve and top.


  • I found these Keebler mini-pie graham cracker crusts. If using these, the recipe makes fewer than 24, about 15-18. They work great otherwise.

No comments:

Post a Comment