
How To Make Cinnamon Mini Cheesecakes
These delicious mini cheesecakes are layered with a gingersnap crust, cream cheese, and a tasty pumpkin pie frosting! It’s the best sweet treat for teatime.
Serves:
Ingredients
For Gingersnap Crust:
- 1cupgingersnap cookie,or graham cracker crumbs
- ¼cupunsalted butter,half stick, melted
- pinchsalt
For Cheesecake:
- 16ozcream cheese,(2 bars), room temperature
- ½cupgranulated sugar,plus 2 tbsp
- 2large eggs,room temperature
- ⅓cupheavy cream
- ½tbsppure vanilla extract
- 1tbspground cinnamon
For Pumpkin Pie Frosting:
- 15ozpumpkin puree,(1 can)
- ¾cupbrown sugar,packed
- ¼tspsalt
- 1½tsppumpkin pie spice
- 2eggs
- ½cupevaporated milk
- ½cupheavy cream
Instructions
Gingersnap Crust:
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Prepare 12 baking cups with paper liners, or grease with cooking spray.
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In a bowl, whisk together the gingersnap cookie, butter, and salt until well blended.
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Scoop 1 packed tablespoon of the crust into each baking cup, then press down to pack firm.
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Bake for 10 minutes at 350 degrees F, then remove and set aside.
Cinnamon Cheesecakes:
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Preheat the oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium speed until smooth.
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Add the eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
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Add the heavy cream, vanilla, and cinnamon, and mix until smooth. Do not overmix.
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Pour the batter into each crust-prepared baking cup until ¾ full.
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Once the water is boiling, carefully place a large baking dish on the lower rack of the oven and pull the rack out a few inches outward. Pour the water into the dish.
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Place the cheesecake pan in the oven, and bake for 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it.
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Turn off the oven, then open the oven door slightly for 5 minutes.
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Remove the pan, then place it on a cooling rack until completely cooled.
Pumpkin Pie Frosting:
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Preheat the oven to 425 degrees F.
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In a mixing bowl, whisk together the pumpkin puree, brown sugar, salt, pumpkin pie spice, eggs, evaporated milk, and cream until well blended.
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Pour into a greased 9-inch pie pan, then bake for 30 to 40 minutes, or until a toothpick inserted into the center of the pie comes out clean.
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Remove and let cool, then refrigerate.
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When ready to “frost” the cheesecakes, take out the pumpkin pie and spoon the filling into a piping bag.
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Pipe the pumpkin pie frosting over the mini cheesecakes, serve, and enjoy!
Nutrition
- Calories: 341.49kcal
- Fat: 25.35g
- Saturated Fat: 14.58g
- Trans Fat: 0.16g
- Monounsaturated Fat: 6.88g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 24.44g
- Fiber: 1.42g
- Sugar: 21.28g
- Protein: 5.75g
- Cholesterol: 135.10mg
- Sodium: 325.28mg
- Calcium: 110.38mg
- Potassium: 211.18mg
- Iron: 1.14mg
- Vitamin A: 546.07µg
- Vitamin C: 1.86mg
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