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Mini Pumpkin Cheesecakes


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  • Author: melonrecipes
  • Total Time: 145 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delicious mini pumpkin cheesecakes with a creamy filling and buttery graham cracker crust, perfect for fall gatherings.


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp melted butter
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of salt
  • Whipped cream (optional)
  • Ground cinnamon or nutmeg (optional)
  • Crushed graham crackers or pecans (optional)

Instructions

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly. Bake for 5 minutes and let cool.
  2. In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, brown sugar, and pumpkin puree; mix well. Beat in the egg, vanilla, cinnamon, nutmeg, ginger, and salt until just incorporated.
  3. Spoon the cheesecake filling evenly over the crusts, filling each about 3/4 full. Bake for 18–22 minutes or until the centers are set but slightly jiggly. Turn off the oven, crack the door, and let cool for 10 minutes.
  4. Let mini cheesecakes cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
  5. Before serving, top each cheesecake with whipped cream and sprinkle with cinnamon, nutmeg, or crushed nuts as desired. Serve chilled.

Notes

These mini cheesecakes can be made a day in advance for better flavor. Use quality cupcake liners to prevent tearing.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 200
  • Sugar: 17g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg