Description
Indulge in these delightful Mini Pumpkin Cheesecakes that capture the essence of fall with every bite. Perfect for gatherings or a cozy evening at home.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of muffin tins.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, and spices. Mix until well combined.
- Pour the cheesecake filling over the crusts in the muffin tins.
- Bake for 20-25 minutes or until set. Let cool before removing from the tins.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini pumpkin cheesecakes, fall desserts, cheesecake recipe, pumpkin desserts