Description
Deliciously portable mini pumpkin cheesecakes with a graham cracker crust and creamy filling, perfect for fall gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottoms of a lined muffin tin to form the crusts.
- 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.
- Pour the pumpkin cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the cheesecakes are set.
- Remove from the oven and let them cool. Refrigerate for at least 2 hours before serving. Enjoy your mini cheesecakes!
Notes
For clean edges, use foil liners. If cheesecakes crack, reduce oven temperature by 10–15°F next time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin cheesecake, mini desserts, fall recipes, holiday treats, easy desserts