Description
Mini pumpkin cheesecakes are a delightful treat that blend creamy cheesecake with spiced pumpkin, perfect for any gathering or festive occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it with nonstick spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Spoon about a tablespoon of the crust mixture into each muffin cup and press down firmly.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add sugar, followed by pumpkin puree, eggs, pumpkin pie spice, and vanilla extract. Mix until creamy and well combined.
- Pour the cheesecake mixture over each crust in the muffin tin until they are about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes or until set around the edges but slightly jiggly in the center.
- Allow to cool in the pan for about ten minutes before transferring to a wire rack to cool completely.
- Chill in the refrigerator for at least two hours before serving.
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 165
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra flavor, consider adding chopped nuts to the crust or adjusting spices according to your taste preferences. Top with whipped cream or caramel drizzle just before serving for added indulgence.