Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Author: Chef Elsa Prep Time: 15 min
Cook Time: 20 min Total Time: 135 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Deliciously portable mini pumpkin cheesecakes with a graham cracker crust and creamy filling, perfect for fall gatherings.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
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Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
  3. Press the crumb mixture into the bottoms of a lined muffin tin to form the crusts.
  4. In another bowl, beat the cream cheese until smooth. Add the 1/2 cup sugar, pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt. Mix until fully combined and creamy.
  5. Pour the pumpkin cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-20 minutes, or until the cheesecakes are set.
  7. Remove from the oven and let them cool. Refrigerate for at least 2 hours before serving. Enjoy your mini cheesecakes!

Notes

  1. Notes
  2. For clean edges, use foil liners. If cheesecakes crack, reduce oven temperature by 10–15°F next time.