This easy Mini Pumpkin Cheesecake recipe makes a smooth and creamy cheesecake full of Fall flavors, all put on top of an easy crust made from frozen waffles! It makes for the perfect holiday dessert!
Welcome to #WaffleWednesdays y’all!! I have partnered with Kellogg’s to be a Chief Waffle Officer which means I will be sharing Eggo waffle recipes here every Wednesday until the end of October!! But don’t expect eight weeks of boring, waffle-filled breakfasts! We’re thinking outside of the box & cooking up your favorite desserts, game day snacks & holiday treats all using waffles!!
Are y’all ready for the Holidays? I’m so not ready to start thinking about Thanksgiving or Christmas yet!! I’m not even prepared for Halloween! But whether I like it or not, it’s coming! October is already halfway over & we’re barely a month out from Thanksgiving!!
Even though I will procrastinate all the way until the last minute when it comes to prepping my Thanksgiving menu, at least I know dessert is taken care of thanks to this Mini Pumpkin Cheesecake recipe! And you’re probably wondering where the waffles play into this dessert – I used the Eggo Cinnamon Brown Sugar waffles to make the crust!! It worked amazingly well & they were delicious little treats! No more special kinds of cookies for the crust; you can make delicious desserts with the breakfast food you should already have in your freezer! 😉
How Do You Know When Cheesecake is Done?
Use the wobble test! Open the oven door and give the pan a gentle but firm tap with a spoon to see if it wobbles. You can tell when a cheesecake is done when the edges become lightly browned and the center is just set.
How Jiggly Should the Cheesecake Be?
A done cheesecake should wobble just slightly. An underbaked cheesecake will still noticeably ripple and jiggle. You are going for just a subtle wiggle. (Enjoying all these technical baking terms??)
More #WaffleWednesday Recipes to Enjoy:
- Apple Pie Stuffed Cinnamon Sugar Waffles
- Chocolate Chip Cookie Dough Waffle Bread Pudding
- Waffle Sushi
- Waffle Yogurt Snowman
Recommended Equipment:
Mini Pumpkin Cheesecakes
Ingredients
For the Crust
- 2 Eggo Thick & Fluffy Cinnamon Brown Sugar Waffles
- 1.5 tablespoons sugar
- 2 tablespoons butter melted
For the Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 eggs room temperature
- 1 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees. Line a standard muffin pan with paper cups; set aside.
- Toast the Eggo Waffles according to package directions. Once toasted, pulse the waffles in a food processor until you get fine crumbs. Mix in the sugar & melted butter to the waffle crumbs with a fork until evenly moistened. Divide the crumbs evenly between the muffin cups {a little more than a 1/2 tablespoon per muffin tin} and press into the bottom to form a crust. Set aside.
- Beat the cream cheese and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well between each addition. Add the pumpkin and cinnamon and beat for 1 minute more, or until completely combined.
- Divide the batter evenly between the muffin cups, filling almost completely full. Bake until the cheesecakes are set around the edges and nearly set in the middle, about 25-30 minutes. Cool completely to room temperature, then refrigerate for at least 2 hours but preferably overnight.
- When ready to serve, top with whipped cream if desired. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
Thanks for stopping by!
Disclosure:
Kelloggs sponsored this post & provided me with compensation to develop this Eggo Waffle recipe. All opinions are, of course, 100% mine.
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