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Mini Pumpkin Cheesecakes: Indulge in a Fall Treat!

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

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

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.
Keyword Fall Treat, Mini Pumpkin Cheesecakes, Pumpkin Dessert