Individual Pumpkin Cheesecakes
Not enough time (or too lazy) to make homemade crust for a pumpkin pie this Thanksgiving? Want a really fast and easy dessert that your family will think you spent hours preparing?
After roasting a turkey and making homemade stuffing, mashed potatoes, sweet potatoes, brussel sprouts, and more, I’m exhausted! The thought of having to make a dessert that lives up to that meal is too nerve racking and time consuming for me to try doing, but I still need my pumpkin fix for the holiday!
These individual pumpkin cheesecakes are sweet, creamy and delicious and take no time to whip up.
Kenya loved watching them bake and then was totally bummed that he had to wait until they cooled before he got his little mitts on them. I’m pretty sure it was worth the wait though, since he scarfed his up in no time flat!
Individual Pumpkin Cheesecakes (Makes 8 Individual Ramekins)
8 oz Cream Cheese, softened (I softened mine on a plate for 20 seconds in the microwave)
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream
1. Preheat oven to 400 degrees.
2. In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth.
3. Add the pumpkin and mix until smooth and combined.
4. Add the eggs one at a time and beat until combined.
5. Add the remaining ingredients and combine.
6. Pour into 8 ramekins and fill 3/4 full.
7. Bake for 25 minutes.
8. Cool and serve.
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instead of cream cheese, use coconut milk which is much healthier than dairy. Also, please try to avoid using the microwave as the emitted EMFs are damaging to your health.
Um, everyone these days seems to have their own definition for “healthier” based on what guru they are following. It would be polite to suggest coconut milk as a possible substitute, not to tell the author what to do.
I totally agree with you Stacey! Good suggestions though, Jennifer.
What do you think about subbing “pumpkin pie spice mix” for the individual spices?
Genius idea! Love it!
We tried this recipe yesterday and it was REALLY good!! Love this site
Any chance the extra can be frozen? Otherwise I guess I can make just half the recipe and hope for the same outcome.
You can even make a big cheesecake with it, other than that you can freeze half the ones you baked
I bought 8 ramekins at Target on Sunday JUST so I could make these. Cannot wait to hear my daughter say “Que rico” when she tastes these. My house smells heavenly!
I don’t have ramekins, can I bake in paper cups in a cupcake pan??
I would try doing it in a cupcake pan, but ramekins vs. pans, they conduct different levels of heat, so the pan might burn the edges of the cheesecake. Just watch it carefully
how would you make a large cheesecake with this? Do you also need to make a crust? Thanks!
In one of her video’s I believe she sprinkled crumbled graham crackers all over the top instead of making a crust.
If I make this recipe with pumpkin puree I made myself are there any suggestions you would make to alter the recipe?
No
just use what you have, I am sure it will be awesome!
If I make one large one instead of 8 small ones, is the cook time and heat the same?
the cook time will be longer and heat may have to be lowered to 350. I have not tested it but let me know how they turn out!
I made this as a dessert for our Thanksgiving supper (Canadian) and everybody (parents-in-law, husband, and I) loved them, including my 16-month old son. Delicious!
Yummy!!! So delicious!
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