Ingredients for Pumpkin Cheesecake Cups
- Gingersnap Cookies
- Part Skim Ricotta Cheese
- Canned Pumpkin Puree
- Brown Sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Pumpkin Pie Spice
- Whipped cream (optional, for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake Cups? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Cheesecake Cups
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or foil cupcake liners.
- Place one gingersnap cookie, broken into pieces, in the bottom of each cupcake liner to create a crust.
- In a large bowl, beat 16 ounces (450g) of ricotta cheese until completely smooth and creamy.
- Add 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon vanilla extract, and 2 large eggs. Beat until well combined and smooth.
- Carefully spoon the pumpkin mixture into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake cups in the oven with the door slightly ajar for 1 hour to allow them to cool slowly.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set completely.
- Serve chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
51g
Fat
28g
Carbs
7g
