Description
Delicious mini pumpkin cheesecakes featuring a graham cracker crust and a creamy pumpkin-spiced cheesecake filling. Perfect for fall gatherings or festive treats, these bite-sized desserts combine the rich flavors of pumpkin, warm spices, and velvety cream cheese in a convenient muffin tin format.
Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup salted butter, melted
Cheesecake Filling
- 1 1/2 cup pumpkin puree
- 3 large eggs
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini cheesecakes.
- Prepare Muffin Tins: Line 24 regular-sized muffin tins with paper liners to ensure easy removal and portion control.
- Make Crust: In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar, and melted butter. Mix well until the mixture is evenly moistened.
- Form Crust Bases: Divide the crust mixture evenly among the muffin liners, about 1 1/2 tablespoons each, and firmly press down to create a compact base. Chill the crusts in the refrigerator while preparing the filling.
- Prepare Pumpkin Mixture: In a large mixing bowl, whisk together the pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract with a mixer until smooth and creamy.
- Combine Mixtures: Gradually add the pumpkin mixture into the cream cheese mixture and blend until the filling is smooth and uniform.
- Fill Muffin Cups: Spoon approximately 1/3 cup of the cheesecake filling into each prepared muffin cup over the chilled crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cheesecake centers are set but still slightly jiggly.
- Cool and Chill: Remove from oven and cool on a wire rack. Once cooled, refrigerate the mini cheesecakes, covered, for 2 to 3 hours to allow them to set fully before serving.
Notes
- You can substitute 2-3 teaspoons of pumpkin pie spice for the individual spices (cinnamon, nutmeg, and ginger) to simplify the spice blend.
- For softer edges, slightly underbake by a few minutes as the cheesecakes will continue to set while cooling.
- Use full-fat cream cheese for the creamiest texture and best flavor.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
