Mini Cinnamon Cheesecakes With Pumpkin Pie Frosting Recipe

Posted by
Rate It!
Mini Cinnamon Cheesecakes With Pumpkin Pie Frosting
Add your photo!
Ingredients
17
Count
Nutrition
324
Calories
Total time
26
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. To Make Gingersnap Crust:.
  2. Prepare 12 baking cups with paper liners, or grease with cooking spray. In a separate bowl, whisk together the three crust ingredients until well blended. Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and set aside.
  3. To Make Cinnamon Cheesecakes:.
  4. Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.
  5. In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and 1/2 cup plus 2 Tblp. sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.
  6. Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it. (Or use your best judgment on how to do this without burning yourself. I just heat the water in a kettle, which is very easy to pour into the pan.) This will create a water bath that will give off lots of steam while the cheesecake bakes.
  7. Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled. Top with pumpkin pie frosting.
  8. To Make Pumpkin Pie Frosting:.
  9. Preheat oven to 425 degrees. In a mixing bowl, whisk together all ingredients until well blended. Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove and let cool, then refrigerate.
  10. When ready to frost the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag. Use as you would regular frosting.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.73 Kcal (1355 kJ)
Calories from fat 199.88 Kcal
% Daily Value*
Total Fat 22.21g 34%
Cholesterol 124.44mg 41%
Sodium 219.06mg 9%
Potassium 135.81mg 3%
Total Carbs 27.62g 9%
Sugars 24.94g 100%
Dietary Fiber 0.39g 2%
Protein 5.28g 11%
Vitamin C 0.4mg 1%
Iron 0.5mg 3%
Calcium 99.6mg 10%
Amount Per 100 g
Calories 306.62 Kcal (1284 kJ)
Calories from fat 189.31 Kcal
% Daily Value*
Total Fat 21.03g 34%
Cholesterol 117.87mg 41%
Sodium 207.48mg 9%
Potassium 128.63mg 3%
Total Carbs 26.16g 9%
Sugars 23.63g 100%
Dietary Fiber 0.37g 2%
Protein 5g 11%
Vitamin C 0.4mg 1%
Iron 0.5mg 3%
Calcium 94.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top