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Mini Pumpkin Cheesecakes: Indulge in a Fall Treat!

Delicious mini pumpkin cheesecakes perfect for fall gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
  3. 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.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Add the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat until well combined and smooth.
  6. Pour the pumpkin cheesecake filling over the cooled crusts in the muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
  8. Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to set completely.
  9. 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.