Description
These convenient, individual-sized mini pumpkin cheesecakes are the perfect festive treat for your next fall gathering. Featuring a buttery graham cracker base and a smooth, spiced pumpkin-cream cheese filling, they eliminate the need for complicated water baths or messy slicing. Perfectly portioned and aesthetically pleasing, these handheld delights offer the rich, warming flavors of autumn in every bite.
Ingredients
1.5 cups graham crackers, crushed fine
3 tbsp butter, melted
16 oz cream cheese, softened
1/2 cup pumpkin puree
1/2 cup granulated white sugar
2 large eggs, room temperature
1 tsp pumpkin spice
1 tsp pure vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
Mix the graham cracker crumbs with melted butter in a bowl until it resembles wet sand.
Press one tablespoon of the crust mixture into the bottom of each muffin liner.
Bake the crusts for 5 minutes to set, then remove from the oven.
Beat the softened cream cheese and sugar in a large bowl until the mixture is smooth.
Add the pumpkin puree, pumpkin spice, and vanilla extract to the cream cheese mixture and blend until well combined.
Whisk in the eggs one at a time, mixing just until combined to avoid excess air.
Pour the filling into the muffin cups over the pre-baked crusts.
Bake for 20 minutes or until the centers are set.
Cool completely before chilling in the refrigerator to allow the cheesecakes to firm up.
Notes
Ensure all ingredients are at room temperature to avoid lumps in the filling. Do not overmix after adding the eggs to prevent cracking. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg