Description
Indulge in the deliciousness of The BEST Mini Pumpkin Cheesecakes, a delightful treat that captures the essence of autumn in every bite. These creamy, rich mini cheesecakes combine smooth cream cheese with velvety pumpkin puree and warm spices, making them irresistible for any gathering or celebration. Perfect for holiday events, dessert tables, or as a thoughtful gift, these bite-sized treats are easy to prepare and can be made ahead of time. Serve them plain or elevate their charm with whipped cream and a sprinkle of cinnamon. With their simple preparation and delightful flavors, these mini pumpkin cheesecakes are sure to impress friends and family alike.
Ingredients
- 3/4 cup granulated sugar (divided) (1/4 cup for crust)
- 2 cups finely crushed graham cracker crumbs (14 graham cracker sheet rectangles)
- 6 tablespoons salted butter (melted)
- 24 ounces cream cheese (room temp)
- 15 ounces pumpkin puree
- 1/4 cup dark brown sugar
- 1/3 cup heavy whipping cream
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- 1. Preheat your oven to 325°F and line muffin pans with paper liners.
- 2. In a food processor, pulse graham crackers into fine crumbs. Combine with melted butter and ¼ cup sugar until it resembles wet sand.
- 3. Press the mixture into the bottom of each liner to form the crust.
- 4. Bake the crust for 7 minutes and let cool.
- 5. Beat room temperature cream cheese until creamy; add remaining ingredients and mix until just combined.
- 6. Fill each crust with the cheesecake mixture and bake for 20-22 minutes until slightly jiggly in the center.
- 7. Cool at room temperature before refrigerating for at least 3 hours.
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 170
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Ensure all ingredients are at room temperature for a smoother batter. Customize toppings with whipped cream, cinnamon, or caramel sauce to enhance flavors. These cheesecakes can be stored in an airtight container in the fridge for up to 5 days or frozen for later enjoyment.