Description
Mini Pumpkin Cheesecakes are a delightful dessert that combines the rich flavors of pumpkin and cream cheese, perfect for fall celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the pumpkin mixture over the crust in the muffin tin.
- Bake for 20-25 minutes or until the center is set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- These cheesecakes can be topped with whipped cream for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg