Muffin Tin Pumpkin Cheesecake
Muffin Tin Pumpkin Cheesecake
Rating: (1 rated)
Recipe Yield: Makes 12 mini cheesecakes

16 ounces cream cheese, room temperature
1/2 cup sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 eggs, room temperature
PAM Original Cooking Spray
Whipped cream, for serving

Preheat the oven to 325°F and spray a 12-cup muffin tin with PAM Original Cooking Spray.

Add the cream cheese, sugar, cornstarch, cinnamon, ginger, allspice, nutmeg, and cloves to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low until smooth. Add the pumpkin and vanilla and continue beating until just incorporated. Use a spatula to scrape down the sides of the bowl. With the mixer on low, add the eggs, one at a time, until just incorporated.

Spray the muffin tin with PAM Original Cooking Spray and divide the batter between the muffin cups (about 1/4 cup each). Bake until the cheesecakes just start to pull away from the edges and the centers still jiggle, about 20 minutes. Move to a cooling rack to cool for 10 minutes.

Spray a piece of parchment paper with PAM Original Cooking Spray and place on a baking sheet or large plate. Turn the muffin tin over the parchment, then gently turn the cheesecakes right-side up. Move to the refrigerator, uncovered, and chill at least 4 hours before serving with whipped cream.

Recipe Notes

  • Optional: Replace spices with 1 1/2 teaspoons pumpkin pie spice.
  • Make-ahead: Store in the refrigerator, uncovered, for up to 3 days before serving.
  • Afraid some of your guests may miss the crust? Serve alongside gingersnap cookies.
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