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Mini Pumpkin Pie Cheesecakes

Mini Pumpkin Pie Cheesecakes are a delightful way to enjoy fall flavors in a perfectly portioned dessert. These individual cheesecakes have a buttery graham cracker crust, a creamy pumpkin spice-infused cheesecake filling, and a dollop of whipped cream on top. Perfect for parties, family gatherings, or when you just need a personal-sized treat, these mini cheesecakes deliver the warm and cozy essence of autumn in every bite!
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Ingredients
  

  • For the Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • For the Cheesecake Filling
  • 16 oz cream cheese softened
  • ¾ cup pumpkin puree not pumpkin pie filling
  • ½ cup brown sugar packed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Topping
  • Whipped cream
  • Ground cinnamon or nutmeg optional

Instructions
 

  • Prepare the Crust
  • Preheat your oven to 325°F and line a muffin tin with paper or silicone liners.
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  • Spoon about 1 tablespoon of the crust mixture into each muffin liner and press down firmly using the back of a spoon or a flat-bottomed glass.
  • Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.
  • Make the Cheesecake Filling
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon, mixing until well combined.
  • Beat in the eggs, one at a time, followed by the vanilla extract. Be careful not to overmix to avoid cracking.
  • Fill the Muffin Liners
  • Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top. Smooth the tops with a spatula.
  • Bake the Mini Cheesecakes
  • Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
  • Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.
  • Add the Topping
  • Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg if desired.