Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Mini No-Bake Pumpkin Cheesecakes
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- Level: Easy
- Total: 20 min (plus 2 hr chilling)
- Active: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 438
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 50 mg
- Sodium
- 347 mg
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
- Level: Easy
- Total: 20 min (plus 2 hr chilling)
- Active: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 438
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 50 mg
- Sodium
- 347 mg
Ingredients
Directions
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
