Description
Bake these adorable Mini Pumpkin Cheesecakes for a bite-sized fall treat. They have a simple graham cracker crust and creamy pumpkin filling. You will love how easy they are to make and serve.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar, plus 1/4 cup for filling
- 6 tablespoons melted butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 large egg
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the remaining 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg. Mix until just combined.
- Beat in the egg until the batter is smooth. Do not overmix.
- Spoon the filling evenly over the crusts in the muffin liners.
- Bake for 18 to 20 minutes, or until the centers are mostly set.
- Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes. This helps prevent cracking.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving.
Notes
- You can use vanilla wafers or gingersnap cookies for an alternative crust.
- For an even easier cleanup, you can skip the liners and lightly spray the muffin tin cups with cooking spray.
- These freeze well. Place them in an airtight container once fully chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: Approx. 180
- Sugar: Approx. 14g
- Sodium: Approx. 120mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 16g
- Fiber: Approx. 0.5g
- Protein: Approx. 3g
- Cholesterol: Approx. 35mg