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Pumpkin Cheesecake Cups Recipe

Pumpkin Cheesecake Cups

Prep Time: 30 Minutes

Cook Time: 2 Hours

Total Time: 2 Hours + 30 Minutes

Yield: 4 - 8 (depending on size of jars)

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Pumpkin Cheesecake Cups

Ingredients

Gingerbread Crust:

Whipped Cream:

Pumpkin Cheesecake:

Directions

  1. In a food processor, place the ginger snaps and process until fine crumbs. Add the melted Crisco®️All-Vegetable Shortening Butter Flavor and sugar; mix it until well combined.
  2. Transfer two tablespoons of the crumbs to the bottom of each individual glass jar and press it evenly into the bottom. Set aside.
  3. In the large mixing bowl of a stand mixer, or with a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form and set aside.
  4. In the same bowl, beat the cream cheese and sugar together on low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and mix until combined.
  5. Gently fold in half of the whipped cream to the pumpkin cheesecake mixture.
  6. Add the pumpkin cheesecake mixture to each of the glass jars over top of the ginger snap crust.
  7. In another piping bag with a nozzle, fill the remaining whipped cream and pipe over the cheesecake. Refrigerate for at least 2 hours to set.
  8. Serve the pumpkin cheesecake chilled with a drizzle of caramel sauce on top.

Pumpkin Cheesecake Cups Recipe

Pumpkin Cheesecake Cups

Prep Time: 30 Minutes

Cook Time: 2 Hours

Total Time: 2 Hours + 30 Minutes

Yield: 4 - 8 (depending on size of jars)

Ingredients

Gingerbread Crust:

Whipped Cream:

Pumpkin Cheesecake:

Directions

  1. In a food processor, place the ginger snaps and process until fine crumbs. Add the melted Crisco®️All-Vegetable Shortening Butter Flavor and sugar; mix it until well combined.
  2. Transfer two tablespoons of the crumbs to the bottom of each individual glass jar and press it evenly into the bottom. Set aside.
  3. In the large mixing bowl of a stand mixer, or with a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form and set aside.
  4. In the same bowl, beat the cream cheese and sugar together on low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and mix until combined.
  5. Gently fold in half of the whipped cream to the pumpkin cheesecake mixture.
  6. Add the pumpkin cheesecake mixture to each of the glass jars over top of the ginger snap crust.
  7. In another piping bag with a nozzle, fill the remaining whipped cream and pipe over the cheesecake. Refrigerate for at least 2 hours to set.
  8. Serve the pumpkin cheesecake chilled with a drizzle of caramel sauce on top.

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