Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are creamy, delightful bites packed with fall flavor and perfect for any occasion, offering a rich pumpkin filling in a buttery graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- 1 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture evenly into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, salt), and mix until well combined and creamy.
- Carefully pour the filling over each prepared crust, filling each liner about 2/3 full.
Baking
- Place in the preheated oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the cheesecakes cool completely in the tin, then transfer them to the refrigerator to chill for at least 2 hours before serving.
Notes
Make sure all your ingredients are at room temperature for a smoother texture. Don't overmix the filling; just mix until combined to avoid incorporating too much air, which can cause cracks.