Description
Indulge in the delightful flavors of Mini Pumpkin Cheesecakes, where the comforting essence of pumpkin pie meets the creaminess of cheesecake. These bite-sized treats are perfect for fall celebrations, Thanksgiving gatherings, or simply to satisfy your sweet cravings. Each cheesecake is nestled in a spiced graham cracker crust, infused with warm spices that evoke the essence of autumn. Easy to prepare and customizable with various toppings, these mini desserts are sure to impress guests and family alike!
Ingredients
Scale
- 1 cup crushed 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 for serving
- Additional ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Mix crushed graham crackers, brown sugar, ground cinnamon, ground ginger, and ground nutmeg until well combined. Drizzle in melted butter while stirring until evenly combined and resembles wet sand.
- Press about 2 tablespoons of the crust mixture into each lined muffin tin using the back of a small spoon to compact.
- Bake for 5-8 minutes until lightly browned. Remove from oven and let cool.
- Reduce oven temperature to 325°F (160°C). In a mixing bowl, combine cream cheese, brown sugar, vanilla extract, ground cinnamon, allspice, ground ginger, and ground nutmeg. Mix until well combined.
- Mix in pumpkin puree until fully incorporated.
- Add eggs one at a time into the mixture, ensuring each egg is mixed thoroughly before adding another.
- Divide pumpkin cheesecake filling evenly between muffin cups over the crusts.
- Bake for about 22 minutes. After baking, turn off oven and crack open oven door slightly with Mini Pumpkin Cheesecakes still inside for an additional 5 minutes.
- Transfer cheesecakes to a cooling rack until completely cool. Then refrigerate until cold or overnight for best results.
- Top with sweetened whipped cream and dust lightly with cinnamon before serving.
Nutrition
- Serving Size: 1 cheesecake (58g)
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg