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+ servings
Maya

Mini Pumpkin Cheesecakes: Indulge in Fall’s Best Treat!

Mini Pumpkin Cheesecakes are a delightful fall treat that combines the rich flavors of pumpkin and cream cheese in a bite-sized dessert.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 16 ounces cream cheese softened
  • ½ cup brown sugar packed
  • 1 cup pumpkin puree
  • 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 the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
  4. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
  5. Add the brown sugar, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
  6. Pour the pumpkin cheesecake filling over the cooled crusts, filling each cup about ¾ full.
  7. Bake for 20-25 minutes, or until the centers are set and only slightly jiggly.
  8. Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 10g

Notes

  • For a richer flavor, try adding a tablespoon of maple syrup to the filling.
  • You can also top the cheesecakes with whipped cream and a sprinkle of cinnamon before serving for an extra touch.
  • For a gluten-free version, substitute the graham cracker crumbs with gluten-free cookies or almond flour.

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