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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!

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Individual Pumpkin Cheesecakes (Makes 8 Individual Ramekins)

Prep Time: 5 mins Cook Time: 25 mins

nut free

gluten free

Ingredients

  • 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

Preparation

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.

Accompaniments

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

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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22 comments

  • Darleen

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

    leave a comment

  • Jennifer Frandsen

    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.

    leave a comment

    • Stacey

      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.

      leave a comment

  • Vanessa

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

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    • Catherine

      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 :)

      leave a comment

  • Heather

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

    leave a comment

    • Kelsey

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

      leave a comment

    • Jeky

      Sounds like a delicious checikn pot pie if puff pastry is only used to cover the top. I can't think of anyone that I know that actually dislike checikn pie really! They are great, pies are like an Australian iconic food!

      leave a comment

  • Cynda

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

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    • Catherine

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

      leave a comment

  • Pris

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

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    • Catherine

      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!

      leave a comment

  • Alina

    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!

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  • Sylvia

    Yummy!!! So delicious!

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  • Xmas Cracker

    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?

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  • Ramona

    What size ramekins do you use?

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    • Catherine

      6 ounce!

      leave a comment

  • Tracy

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

    leave a comment

    • Catherine

      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! :)

      leave a comment

  • Gisele Fowle

    Can these be made the night before and then baked the next day- or baked the day before and put in the frig??

    leave a comment

    • McCord

      I would bake the day before and store in the fridge until ready to serve!

      leave a comment

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