It may be a muggy 80 degrees here today, but my Fall-ready home and Autumn-inspired dessert both give the illusion that this is a chilly, blustery, leaves-are-changing kind of a day. The latter of the two is a twist on my Grammy's cheesecake cups. Made with a traditional cream cheese filling and Nilla Wafer crust, these little treats are always gobbled up rather quickly. I've recently been wanting to try my hand at making a pumpkin cheesecake, and after a brief moment of enlightenment, it dawned on me that this would be the perfect recipe to start with. It's quick, it's easy, and it's ALWAYS a winner.
It only took a few minor tweaks to turn these classic cheesecake cups into a Fall-worthy dessert. The Nilla Wafers were swapped with Gingersnaps, and the addition of both canned pumpkin and pumpkin pie spice turned this creamy cheesecake batter into one that boasts all the flavors of a scrumptious and satisfying pumpkin pie.
I hope you'll try this recipe and enjoy it as much as we have. There's no way to mess up and nothing to fear. The easy peasy Pumpkin Cheesecake Cups are here! (Sorry. I'm a dork.)
Pumpkin Cheesecake Cups
2-8 oz packages of cream cheese, softened
3/4 cup white granulated sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 c canned pumpkin
24 gingersnap cookies
- Preheat oven to 375 degrees F.
- Line muffin tins with foil liners and place a gingersnap cookie in the bottom of each one. Set aside.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, eggs, vanilla, and pumpkin pie spice; continue beating until well-incorporated and smooth.
- Beat in the pumpkin until combined.
- Fill each muffin cup 2/3 full with batter. Bake 10-12 minutes, until edges are firm and centers slightly jiggle.
- Remove the cheesecake cups from the muffin tin and place on a cooling rack to cool completely. Once cooled, store in an airtight container in the fridge.
Eat these tasty Fall treats to your heart's content and enjoy their decadent, pumpkin-y flavor!