Description
Mini pumpkin cheesecakes are a delightful fusion of creamy cheesecake and spiced pumpkin pie, perfectly portioned for any celebration. These bite-sized treats capture the essence of fall in every mouthful, making them ideal for Thanksgiving gatherings or cozy nights at home. With their rich flavors and easy preparation, these mini desserts will leave everyone asking for more!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup pumpkin puree (canned or homemade)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press about 1 tbsp into each liner to form the crust.
- In another bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and spices; mix until well combined.
- Fill each crust-lined cup with the pumpkin mixture until three-quarters full.
- Bake for 20-25 minutes until edges are set but centers jiggle slightly.
- Cool at room temperature before refrigerating for at least two hours. Top with whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (40g)
- Calories: 150
- Sugar: 7g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg