Description
Mini Pumpkin Cheesecakes are the ultimate fall dessert, combining the comforting flavors of pumpkin pie and creamy cheesecake into delightful, bite-sized treats. Perfect for holiday gatherings or casual get-togethers, these mini desserts feature a spiced graham cracker crust that perfectly complements the rich pumpkin filling. Easy to prepare, they allow you to impress your guests without spending hours in the kitchen. Top them with whipped cream or caramel sauce for an extra touch of indulgence!
Ingredients
Scale
- 1 cup crushed graham crackers
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter
- 8 ounces cream cheese, room temperature
- 2/3 cup brown sugar, preferably dark
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 2 whole eggs
- Sweetened whipped cream
- Additional ground cinnamon for dusting
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with liners.
- Mix crushed graham crackers, brown sugar, and spices in one bowl; stir in melted butter.
- Press the mixture into muffin liners and bake for 5-8 minutes until golden.
- Lower oven to 325°F.
- In another bowl, beat cream cheese and sugars until smooth; mix in pumpkin and eggs until well combined.
- Fill muffin cups with the mixture and bake for 22 minutes.
- Cool completely before refrigerating.
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Ensure cream cheese is at room temperature for smooth mixing. Toppings can be customized with nuts or chocolate shavings for added flavor.