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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

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If you’re craving a delightful dessert that embodies the spirit of fall, these Mini Pumpkin Cheesecakes are your answer! Combining the creamy texture of cheesecake with the warm spices of pumpkin pie, they sit atop a perfectly spiced graham cracker crust. Easy to make and perfect for any gathering, these bite-sized treats will quickly become a favorite at family dinners or festive celebrations. The aroma of cinnamon and nutmeg wafting through your kitchen will create an inviting atmosphere that brings everyone together. Indulge in these delicious mini cheesecakes and enjoy every comforting bite!

Ingredients

Scale
  • 1 cup Crushed Graham Crackers (about 78 Graham Crackers)
  • 2 tablespoons Brown Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 3 tablespoons Butter
  • 8 ounces Cream Cheese, Room Temperature
  • 2/3 cup Brown Sugar, Preferably Dark
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 1 cup Pumpkin Puree
  • 2 whole Eggs
  • Sweetened Whipped Cream
  • Additional Ground Cinnamon For Dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Mix crushed graham crackers, brown sugar, cinnamon, ginger, and nutmeg in a bowl. Stir in melted butter until it resembles wet sand.
  3. Press 2 tablespoons of the crust mixture into each muffin liner and bake for 5-8 minutes until lightly browned.
  4. Lower the oven temperature to 325°F (160°C). In another bowl, beat cream cheese, brown sugar, vanilla extract, and spices until smooth. Stir in pumpkin puree and mix well.
  5. Add eggs one at a time while mixing thoroughly. Divide filling evenly among crusts and bake for 22 minutes.
  6. Turn off the oven and leave the cheesecakes inside for 5 minutes before cooling on a rack. Chill in the refrigerator before serving.

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