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Individual Pumpkin Cheesecakes

November 24, 2009

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!

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Individual Pumpkin Cheesecakes  (Makes 8 Individual Ramekins)

  • Prep Time:5 minutes,
  • Cook Time: 25 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 8 ounces cream cheese, softened (i softened mine on a plate for 20 seconds in the microwave)
  • 1 15 oz can pumpkin puree
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup agave or honey

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth.
  3. 3. Add the pumpkin and mix until smooth and combined.
  4. 4. Add the eggs one at a time and beat until combined.
  5. 5. Add the remaining ingredients and combine.
  6. 6. Pour into 8 ramekins and fill 3/4 full.
  7. 7. Bake for 25 minutes.
  8. 8. Cool and serve.

Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream

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Comments






  1. tracy

    October 23, 2012 at 4:06 pm

    Reply

    It looks like there’s something crumbled and delicious on top in the picture. Am I missing an ingredient?

    • catherine

      October 23, 2012 at 4:31 pm

      Reply

      That is crushed graham crackers! You could also do crushed gingersnap or chocolate cookies! :) Look at the bottom of the recipe card and you’ll see a little list of accompaniments! :)

  2. Ramona

    September 22, 2012 at 9:01 am

    Reply

    What size ramekins do you use?

    • catherine

      September 24, 2012 at 11:46 am

      Reply

      6 ounce!

  3. xmas cracker

    October 17, 2011 at 7:27 pm

    Reply

    Thank you, I’ve recently been searching for info approximately this topic for a while and yours is the best I’ve discovered so far. However, what in regards to the bottom line? Are you positive in regards to the supply?

  4. Sylvia

    February 26, 2011 at 12:31 pm

    Reply

    Yummy!!! So delicious!

  5. Alina

    November 15, 2010 at 12:41 pm

    Reply

    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!

  6. Pris

    November 14, 2010 at 4:03 pm

    Reply

    If I make one large one instead of 8 small ones, is the cook time and heat the same?

    • catherine

      November 15, 2010 at 1:20 pm

      Reply

      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!

  7. Cynda

    October 30, 2010 at 2:19 pm

    Reply

    If I make this recipe with pumpkin puree I made myself are there any suggestions you would make to alter the recipe?

    • catherine

      November 2, 2010 at 5:17 pm

      Reply

      No :) just use what you have, I am sure it will be awesome!

  8. Heather

    October 26, 2010 at 4:58 pm

    Reply

    how would you make a large cheesecake with this? Do you also need to make a crust? Thanks!

    • Kelsey

      November 4, 2010 at 12:43 am

      Reply

      In one of her video’s I believe she sprinkled crumbled graham crackers all over the top instead of making a crust.

  9. Vanessa

    October 23, 2010 at 2:09 am

    Reply

    I don’t have ramekins, can I bake in paper cups in a cupcake pan??

    • catherine

      October 25, 2010 at 2:53 pm

      Reply

      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 :)

  10. Chrissy

    October 19, 2010 at 4:57 pm

    Reply

    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!

  11. Gina

    October 18, 2010 at 1:15 pm

    Reply

    Any chance the extra can be frozen? Otherwise I guess I can make just half the recipe and hope for the same outcome.

    • catherine

      October 18, 2010 at 2:30 pm

      Reply

      You can even make a big cheesecake with it, other than that you can freeze half the ones you baked :)

  12. Marcie

    October 11, 2010 at 6:52 pm

    Reply

    We tried this recipe yesterday and it was REALLY good!! Love this site :)

  13. Stacey

    October 2, 2010 at 10:03 pm

    Reply

    What do you think about subbing “pumpkin pie spice mix” for the individual spices?

    • catherine

      October 4, 2010 at 6:26 pm

      Reply

      Genius idea! Love it!

  14. Jennifer Frandsen

    December 11, 2009 at 12:53 am

    Reply

    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.

    • Stacey

      October 2, 2010 at 10:01 pm

      Reply

      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.

      • Jolene

        October 4, 2010 at 8:23 pm

        Reply

        I totally agree with you Stacey! Good suggestions though, Jennifer.

  15. Pingback: Thanksgiving Sides: Pumpkin Cheesecakes | Nibblers

  16. darleen

    November 24, 2009 at 10:52 am

    Reply

    If you don’t have agave what can you use a substitute?



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