Photo: Toa Heftiba
Mini Pumpkin Cheesecakes with Gingersnap Crust
13 ingredients
12 hr + 24 min
24
openrecipes
These individual treats are light, fluffy, and perfect for any fall party!
Estimated Nutrition (whole recipe, rough)
712
Calories
44g
Protein
39g
Fat
40g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CHEESECAKES:
- 8 ounces, weight Whole Milk Ricotta Cheese
- 2 Tablespoons Plain Cream Cheese, Room Temperature
- ½ cans Plain Greek Yogurt
- 2 whole Pumpkin Purée
- ⅓ cups Eggs
- ⅓ cups Light Brown Sugar
- ½ teaspoons Granulated White Sugar
- 1 teaspoon Vanilla Extract
- 24 whole Pumpkin Pie Spice
- 1 cup Gingersnap Cookies
- ½ cups FOR THE WHIPPED CREAM:
- 1 teaspoon Heavy Whipping Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes