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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes with Molasses Cookie Bottoms

Pumpkin Cheesecake

1816 g. cream cheese {softened}
738 g sugar
4 tsp. cinnamon
1 tsp. nutmeg (freshly ground)
½ tsp. ginger
½ tsp. ground cloves
56 g AP flour
10 eggs
4 egg yolks
4 tsp. vanilla
226 g sour cream
908 g. pumpkin puree


  1. Cream the cheese in the mixer. Add the sugar and spices. Scrape bowl and blend well.
  2. Add flour and mix well, scrape the bowl again.
  3. Add eggs and yolks, one at a time, mixing well after each addition.
  4. Add vanilla and sour cream. Mix well.
  5. Stir in the pumpkin puree
  6. Pour into either: 6" pans that have been greased on the sides and lined with parchment paper and a graham cracker crust on the bottom or into straight sided silpat muffin cups that have been lightly sprayed with pan spray.
  7. Bake at 375⁰F in a water bath until set, usually 45-55 minutes for 6" cakes. For minis in muffin cups, bake at 350⁰ on sheet pan with ¼" water for about 20 minutes.


Molasses Cookies

170g butter; softened
227g sugar
170g molasses
1 egg; room temperature
375 g. AP flour
7.5 ml (1 ½ tsp.) ginger
7.5 ml (1 ½ tsp.) cinnamon
2.5 ml (½ tsp.) nutmeg
1.25 ml (¼ tsp.) salt
5 ml (1 tsp.) baking soda


  1. Preheat convection oven to 325⁰
  2. Cream butter and sugar until well blended.
  3. Add the molasses and mix.
  4. Add the egg and mix until well blended.
  5. Sift all dry ingredients together; add to mixer bowl, blend until dough comes together.
  6. Scoop cookies out and roll in course sugar. Pan on parchment and flatten slightly.
  7. Bake 8 minutes; rotating halfway through. Do not over bake.
  8. Cool and remove from sheet pan.
  9. Note: If using these cookies for cheesecake bottoms flatten out more.