Description
Mini Pumpkin Cheesecakes are the perfect autumn treat, combining creamy cheesecake with rich pumpkin flavors and warm spices. These bite-sized delights sit atop a buttery graham cracker crust and are finished with a light dollop of whipped cream. Easy to make and visually appealing, they are ideal for fall gatherings, Thanksgiving celebrations, or simply indulging at home. Once you share these delightful mini cheesecakes with friends and family, they will quickly become a seasonal favorite.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Whipped cream (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and line a mini muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each liner.
- Bake the crusts for 8-10 minutes until golden brown. Remove them from the oven and let cool.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well.
- Add pumpkin puree, egg, vanilla extract, and pumpkin pie spice; blend until smooth.
- Fill each cooled crust nearly to the top with the cheesecake filling.
- Bake for 15-18 minutes, until slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Substitute nutmeg or allspice for different flavor profiles. Add chocolate chips for an extra sweet twist. Store in an airtight container in the fridge for up to five days.