Mini Pumpkin Cheesecakes Live Well Bake Often Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. bake at 325°f for 10 minutes, remove from the oven and set aside to cool. keep oven temperature at 325°f while you make the filling. Line a 12 count muffin pan with cupcake liners and set aside. in a large mixing bowl, stir together the graham cracker crumbs and sugar. add the melted butter and mix until all of the crumbs are moistened. evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
No Bake Pumpkin Cheesecake Live Well Bake Often Bake at 325°f (163°c) for 55 to 65 minutes or until the center of the cheesecake is almost set. turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for one hour. carefully remove the roasting pan with the cheesecake from the oven. Slowly beat in the eggs. add the remaining cheesecake ingredients. transfer the batter to the wells of a muffin tin. bake the mini cheesecakes at 375 degrees f for 18 to 20 minutes. let cool completely, then transfer to the refrigerator to chill. top each cheesecake with whipped cream, pecans, and crushed gingersnaps. Bake for 15 25 minutes, depending on the size of the pan, until the filling is set. remove pan from oven and cool to room temperature. place the pan in the refrigerator until ready to serve. push mini cheesecakes up from the bottom and carefully remove the bottom pieces. Add in the remaining filling ingredients. blend until well combined. bake. scoop 1 4 cup of the mixture into each muffin liner, filling to the rim of the liner. bake at 350f for 18 to 20 minutes. cool. cook the mini pumpkin cheesecakes at room temperature for 1 hour, then refrigerate for 2 3 hours to set completely.
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