Description
Delicious mini pumpkin cheesecakes perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form a crust. Bake for 5 minutes, then remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat until well combined and smooth.
- Pour the pumpkin cheesecake filling over the cooled crusts in the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to set completely.
- Serve chilled, and enjoy your mini pumpkin cheesecakes!
Notes
- For a spiced crust, add ½ teaspoon of ground cinnamon to the graham cracker mixture.
- Top each cheesecake with whipped cream and a sprinkle of cinnamon for an extra festive touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg