Description

Mini Pumpkin Cheesecakes are the ultimate autumn dessert, blending creamy pumpkin filling with aromatic spices in a delightful graham cracker crust. These bite-sized treats are easy to prepare and perfect for cozy gatherings or holiday celebrations. With their rich flavor and adorable size, they are sure to bring joy to all who indulge!

Ingredients

Scale

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs with melted butter until crumbly. Press this mixture into each muffin cup to form a crust.
Beat softened cream cheese until smooth. Gradually add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, and nutmeg; mix until fully combined.
Spoon the filling evenly into each crust, filling about three-quarters full.
Bake for 20-25 minutes or until set but slightly wobbly in the center. Allow cooling at room temperature before refrigerating for at least two hours.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (50g)
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg

Keywords: Swap graham cracker crust for a ginger snap crust for added flavor. Top with whipped cream or caramel sauce before serving for an extra indulgent touch. These mini cheesecakes can be prepared a day ahead and stored in the refrigerator.