Description
Delicious mini pumpkin cheesecakes that combine the creamy delight of cheesecake with rich pumpkin spice. Perfect for fall gatherings!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted unsalted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of mini muffin tins.
- Beat cream cheese until smooth, then mix in sugar and vanilla.
- Add eggs one at a time, mixing until incorporated.
- Stir in pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
- Pour mixture into crusts, filling each about 3/4 full.
- Bake for 20-25 minutes until centers set slightly.
- Cool in tins for 10 minutes, then refrigerate for at least 2 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. For a creamier texture, consider using a water bath when baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg