How to Make Mini Pumpkin Cheesecake!

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How to Make Mini Pumpkin Cheesecake! Recipe
13 Steps
Ingredients
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1
I didn't have white refined sugar so I used powder instead. I also used ground ginger in my pie. I just love the aroma of ginger :))

I didn't have white refined sugar so I used powder instead. I also used ground ginger in my pie. I just love the aroma of ginger :))

2
These crusts are amazing! You can choose to buy a large 9 inch pie crust instead if you don't want to make mini pies.

These crusts are amazing! You can choose to buy a large 9 inch pie crust instead if you don't want to make mini pies.

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3
In a mixing bowl, use a hand mixer to blend your cream cheese, vanilla extract and sugar until creamy.

In a mixing bowl, use a hand mixer to blend your cream cheese, vanilla extract and sugar until creamy.

4
Add your 2 eggs, but one at a time! Keep mixing until its fully incorporated and velvety.

Add your 2 eggs, but one at a time! Keep mixing until its fully incorporated and velvety.

5
Your cream cheese batter should look something like this...mMmm nows a good time to taste some of the cream cheese :)

Your cream cheese batter should look something like this...mMmm nows a good time to taste some of the cream cheese :)

6
Using only half of your cream cheese mixture, fill your pie crust half way. Save what's left for our next step. (I decided to use a ziplock bag to pipe the mixture into the pie crust! Clean and easy)

Using only half of your cream cheese mixture, fill your pie crust half way. Save what's left for our next step. (I decided to use a ziplock bag to pipe the mixture into the pie crust! Clean and easy)

7
You definitely can just scoop them right in, but I like separating my mixture in half right away so I know what amount I am working with. (Repeat this step for the other 6 pie crusts you have.)

You definitely can just scoop them right in, but I like separating my mixture in half right away so I know what amount I am working with. (Repeat this step for the other 6 pie crusts you have.)

8
With your leftover cream cheese add your pumpkin purée. Since I love pumpkin I added a little more than just half a cup!

With your leftover cream cheese add your pumpkin purée. Since I love pumpkin I added a little more than just half a cup!

9
Mix in your spices! And now fill up the rest of your pie crusts.

Mix in your spices! And now fill up the rest of your pie crusts.

10
It should look something like this! Yay!! Time to bake :))

It should look something like this! Yay!! Time to bake :))

11

In a 325 degree oven, bake for 25-35 minutes or until the center of the pie is set (meaning: once you poke the center, your finger should not poke through).

12
Finished product!! Let it cool for 10-15 minutes, then refrigerate for 3-5 hours before serving :)) enjoy with whipped cream or ice cream!!

Finished product!! Let it cool for 10-15 minutes, then refrigerate for 3-5 hours before serving :)) enjoy with whipped cream or ice cream!!

13

Happy holidays :)) and I hope you enjoy!

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