Mini Pumpkin Cheesecakes
Delightful mini cheesecakes featuring the rich flavors of pumpkin and cream cheese, perfect for fall gatherings or dessert tables.
Ingredients
For the Crust
- 1 Cup Graham Cracker Crumbs
- 4 Tablespoons Salted Butter (Melted)
- 3 Tablespoons Sugar
For the Cheesecake Filling
- 12 Ounces Cream Cheese (Softened) Ensure it's softened for easy mixing.
- ¾ Cup Pumpkin Puree Fresh or store-bought can be used.
- 1 Teaspoon Vanilla Extract
- ½ Cup Granulated Sugar
- 1 Teaspoon Pumpkin Pie Spice Adjust to taste preference.
- 2 Large Eggs
- Whipped Cream (for Topping) For serving.
- Ground Cinnamon (for Topping) For serving.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners and set aside.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of each cupcake liner to form the crust.
- In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, vanilla extract, granulated sugar, pumpkin pie spice, and eggs. Mix until everything is well blended.
Baking
- Pour the cheesecake filling into the lined muffin tins over the crusts, filling each about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are set.
Cooling
- Let them cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.