Ingredients for Pumpkin Cheesecake Cups
- 16 ounces cream cheese
- 14 ounces sweetened condensed milk
- 15 ounces pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch salt
- 24 gingersnap cookies
- 24 paper liners
- whipped cream, for garnish (optional)
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How to Make Pumpkin Cheesecake Cups
- Preheat oven to 350°F (175°C).
- Line a 24-cup muffin tin with paper liners. Place one gingersnap cookie, broken into small pieces, in the bottom of each cup.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until completely smooth and fluffy.
- Gradually beat in 14 ounces (1 can) of sweetened condensed milk until the mixture is smooth and creamy.
- Add 15 ounces (1 can) pumpkin puree, 2 large eggs, 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of salt.
- Mix until well combined, ensuring no lumps remain.
- Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 40-45 minutes, or until the centers are nearly set when gently shaken.
- Let the cheesecake cups cool completely in the muffin tin for at least 1 hour.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecakes to set completely.
- Serve chilled, optionally topped with whipped cream lightly dusted with ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
56g
Fat
25g
Carbs
6g
