Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are the perfect fall dessert, combining the creamy richness of cheesecake with the warm flavors of pumpkin and spices.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs For the crust
- 1 cup pumpkin puree Not pumpkin pie filling
- 8 oz cream cheese Softened
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 0.5 cup sugar
- 2 eggs Room temperature
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter until well combined. Press 1 tablespoon of the mixture into each muffin cup.
- In a large bowl, beat the cream cheese, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and eggs until smooth.
- Spoon the cheesecake filling over the crusts, filling each cup almost to the top.
- Bake for 25-30 minutes or until the centers are set. Cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Store in the fridge and serve chilled for the best taste. Top with whipped cream before serving for added flavor.