Mini Pumpkin Cheesecakes
Author: Milena Barrett
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- 2 pkgs (8 ounces) cream cheese, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice
- 12 Ginger Snaps
- 16 baking caramels
- 1 Tablespoon of water
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans (Optional)
- Preheat oven to 350 degrees
- Blend cream cheese, sugar, vanilla, eggs and spices until smooth.
- In another bowl blend the pumpkin with ½ of the cream cheese mixture.
- Place paper liners in pan, in the bottom of each liner add a Ginger Snap
- Evenly distribute a layer of pumpkin mixture, then a layer of plain, then a layer of pumpkin and so forth until cups are filled to the top.
- Bake for 20 minutes or until centers have set.
- Allow to fully cool. Refrigerate for 2 hours or better overnight.
- Melt caramels in water. Remove from heat and add Vanilla.
- Drizzle on cheesecakes and top with pecans if you like.
Recipe by Be Your Best Mom at https://beyourbestmom.com/2013/11/mini-pumpkin-cheesecakes/
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