Description

Mini pumpkin cheesecakes bring the flavors of fall into delightful, bite-sized treats. With a creamy pumpkin filling and a buttery graham cracker crust, these mini desserts are perfect for gatherings and will leave everyone craving more. Easy to make and even easier to love, this recipe captures the essence of autumn in every delicious bite.

Ingredients

Scale

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree (100% pure)
3/4 cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Whipped cream (optional, for topping)

Instructions

Preheat the oven to 325°F (160°C) and lightly grease a muffin tin or line with paper liners.
In a bowl, mix graham cracker crumbs with melted butter until combined. Press firmly into the base of each muffin cup.
In another bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in pumpkin puree, eggs, cinnamon, and nutmeg until well combined.
Spoon the filling over each crust until nearly full.
Bake for 20-25 minutes or until centers are just set but still jiggle slightly. Cool completely before refrigerating for at least two hours.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (70g)
Calories: 220
Sugar: 14g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For added flavor, consider using gingersnap cookie crumbs for the crust. Experiment with flavored extracts like maple or vanilla to enhance taste.