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Individual pumpkin cheesecakes

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Ingredients/Components

sugar - 1/2 c
pkg
egg - 1 item
pumpkin pie spice - 3/4 tsp
canned pumpkin - 3/4 c
butter, melted - 1/4 c
grated orange peel - 1 Tbsp
firmly packed light brown sugar - 3 Tbsp
crushed gingersnap cookies

How to make individual pumpkin cheesecakes:

Filling:1 (8 oz.) pkg. cream cheese, softened1 (3 oz.) pkg. cream cheese, softened1/2 c. sugar1 egg1 Tbsp. grated orange peel3/4 tsp. pumpkin pie spice3/4 c. canned pumpkin Preheat oven to 375°. Line twelve 2 1/2-inch muffin cups with paper liners; set aside.

Crust: Combine cookie crumbs, sugar and butter; mix well. Press crumb mixture onto bottom and side of paper cups to form a shell.

Filling: Beat the cream cheese and sugar in large mixing bowl on high speed until light and fluffy. Stir in egg, orange peel and spice until well blended. Fold in pumpkin. Spoon into crumb shells. Bake for 20 minutes, or until filling is set.

Topping: Combine sour cream and sugar. Remove cheesecakes from oven; top each with about 2 teaspoons of the sour cream mixture. Allow to cool to room temperature; chill several hours before serving. Garnish with grated orange peel just before serving.

Recipe categories: < 60 mins, For large groups, Number of servings.

Rating:

2.8

Average rating: 2.8, total votes: 5

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