Tis the season for all things pumpkin! I love love love this time of the year. The climate is finally changing here in Texas and the air is feeling crisper and cooler. I’m so glad that Mitch and I decided to get married in the Fall. Everything about this season brings warm, comforting feelings to mind… like these delicious pumpkin pie cheesecake cups!
One year for our annual Friendsgiving, I did make a pumpkin pie cheesecake which was insanely delicious. I definitely think I’ll be making that again this Thanksgiving because I’ll be able to indulge in all the things I’ve been restricting myself from due to the wedding diet. For those who don’t care about the pumpkin pie cheesecake cups and would like to jump straight to the pumpkin pie cheesecake, you can view that recipe here!
Mitch and I had some friends over last weekend for a game night and I don’t mean football game night although there was football on in the background. We played actual games like Watch Ya Mouth and New Phone, Who Dis? and it was SO much fun. I can’t remember the last time I laughed so hard my stomach hurt. Game night needs to become a monthly tradition.
I prepared a big batch of my chili recipe and set up a “chili condiment bar” with all of the fixin’s which everyone loved. Who doesn’t love a big bowl of chili in the Fall? I also prepared these little pumpkin pie cheesecake cups because everyone loves something sweet, am I right? So glad these were also a big hit! They seriously taste like delicious, soft, creamy pumpkin pie… only in the shape & size of a Reese’s cup.
For this recipe you will need:
For the crust:
14 gingersnap cookies
2 Tbsp unsalted butter melted
For the filling:
8oz cream cheese, softened to room temp
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
3/4 cup pumpkin puree
1 egg, room temperature
- Preheat the oven to 325 degrees F. Using a 12-count cupcake pan (normal size cupcake pan) line each with a cupcake liner.
- With a food processor, pulse the cookies so they are in crumb form. Add the melted butter and pulse again.
- Evenly distribute the crumb mixture into each muffin pan cavity.
- Bake the crust for 10 minutes. Set a timer so you don’t forget!
- For the cheesecake filling, using a food processor, stand mixer of hand mixer, combine the cream cheese, sugar, vanilla and pumpkin pie spice. Mix until smooth.
- Next, add the pumpkin puree and egg and mix until just combined.
- Evenly distribute the pumpkin pie filling in all 12 cupcake liners. Bake for 15-20 minutes. *You will know they are ready when the top of the cheesecakes are set and not wiggly.*
- Remove the pan from the oven and allow to cool for at least 1 hour at room temperature. After 1 hour, wrap the pan with plastic wrap and refrigerate for up to 3 hours or overnight.
- Once cheesecakes are filled, you can frost with a buttercream frosting or leave plain like I did because I was too lazy and ready to devour! Garnish with chocolate chips, caramel pieces and/or gingersnap cookies.
I usually don’t do a lot of baking as it can be quite time consuming, but these probably took me no more than 30 minutes. I highly recommend this recipe to fulfill your sweet tooth needs!
Happy Fall & Halloween!!