Description
Mini pumpkin cheesecakes are the perfect autumn dessert, combining creamy pumpkin filling with a buttery graham cracker crust. These delightful treats are simple to make and sure to impress your family and friends at any fall gathering. With warm spices and a touch of sweetness, each bite captures the essence of the season. Whether you’re celebrating Thanksgiving or just enjoying a cozy night in, these mini cheesecakes will add joy and flavor to your table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup pumpkin puree (100% pure)
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
- Whipped cream (optional) for topping
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press into muffin tin cups lined with paper liners.
- Bake crusts for 8-10 minutes until lightly golden; set aside to cool.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar while mixing.
- Mix in pumpkin puree, cinnamon, nutmeg, and vanilla extract until well blended.
- Add eggs one at a time, mixing gently after each addition.
- Pour filling evenly over cooled crusts and bake for 20-25 minutes until edges are set but center is slightly jiggly.
- Chill in the fridge for at least two hours before serving. Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (58g)
- Calories: 155
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 38mg