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–+ servings
mini pumpkin cheesecake

Discover the joy of mini pumpkin cheesecake perfect for fall gatherings Easy to make ahead and serve without stress Everyone loves these creamy treats
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Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 people
Calories: 150kcal
Cost: $10-$15

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Rubber Spatula
  • Muffin Tin
  • Plastic Bag

Ingredients

  • 1.5 cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp sugar (optional)
  • 16 oz cream cheese, room temperature
  • 0.75 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • pinch cloves
  • 1 tsp vanilla extract
  • 2 tbsp flour or cornstarch

Instructions

  • Preheat your oven to 325°F (163°C).
  • In a plastic bag, crush the graham crackers into fine crumbs.
  • Mix the graham cracker crumbs with melted butter and sugar until it feels like wet sand.
  • Press about a tablespoon of the crumb mixture into the bottom of each muffin cup.
  • Bake the crusts for 5 minutes, then remove from oven.
  • In a mixing bowl, beat the cream cheese until smooth.
  • Gradually add granulated sugar to the cream cheese while mixing.
  • Add pumpkin puree and mix until well combined.
  • Add eggs one at a time, mixing gently after each addition.
  • Mix in cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  • Optionally, reserve a third of the filling for a swirl effect, then fill each muffin cup about ¾ full with the pumpkin mixture.
  • Swirl reserved filling on top if desired.
  • Bake for 20 to 25 minutes, until centers jiggle slightly.
  • Turn off the oven, crack the door open, and let them sit in the oven for 10 minutes.
  • Remove from oven and cool completely on a wire rack.
  • Chill in the fridge for at least 2 hours before serving.

Notes

These mini cheesecakes can be made ahead of time; they taste even better after chilling in the fridge overnight. Store leftovers in an airtight container in the fridge for up to five days, or freeze individually wrapped for up to two months.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 2mg
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