Description
Mini Pumpkin Cheesecakes are a delightful treat that encapsulates the essence of fall with their creamy texture and warm spices. These bite-sized desserts feature a buttery graham cracker crust, a rich pumpkin filling, and are topped with whipped cream for an irresistible finish. Perfect for Thanksgiving or any autumn gathering, these cheesecakes are sure to impress your guests while being simple enough for a weeknight indulgence.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (100% pure)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of lined muffin cups (about 2 tbsp each).
- In another bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice; mix until fully incorporated.
- Spoon cheesecake filling over each crust (about 3 tbsp each). Bake for 20-25 minutes until set but slightly jiggly in the center.
- Let cool in the oven for 30 minutes before transferring to a wire rack to cool completely. Top with whipped cream and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg