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Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes combine creamy cheesecake with warm pumpkin spices, making them the perfect fall treat for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 pieces eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until it resembles wet sand. Press about one tablespoon into the bottom of each muffin cup.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar, then mix in the pumpkin puree, vanilla extract, eggs, and spices until well blended.
  4. Spoon the pumpkin cheesecake filling over the crusts in each muffin cup, filling them about three-quarters full.
Baking
  1. Bake for 20-25 minutes, or until the centers are set and slightly puffed. Cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Refrigerate for at least 2 hours before serving to allow them to set fully.

Notes

These mini cheesecakes can be topped with whipped cream, caramel drizzle, or nutmeg. Store in the refrigerator for up to 5 days or freeze for up to 2 months.