Description
These mini pumpkin cheesecakes offer a perfect autumn treat in bite-sized portions. Combining a crisp, buttery graham cracker crust with a velvety, spiced pumpkin cream cheese filling, these individual desserts are elegant, stress-free, and ideal for any gathering. By skipping the water bath and long cooling times, this recipe ensures a perfectly baked, foolproof result that captures the soul-warming flavors of nutmeg, cinnamon, and fresh pumpkin.
Ingredients
14 graham cracker rectangles, finely crushed
1/4 cup granulated sugar (for crust)
6 tablespoons salted butter, melted
24 ounces cream cheese, room temperature
1/2 cup granulated sugar (for filling)
1 cup canned pumpkin puree
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Instructions
Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
Press a spoonful of the crust mixture into the bottom of each muffin liner.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
Add the pumpkin puree, eggs, vanilla, and spices, mixing on low speed until just combined.
Spoon the batter into the muffin liners over the crusts, filling each about three-quarters full.
Bake for 20-22 minutes until the centers are set but slightly jiggly.
Remove from oven and let cool completely in the tin on a wire rack.
Refrigerate for at least 4 hours, or overnight, before serving to achieve the best texture.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps in the batter. For a festive touch, top with a dollop of whipped cream and a sprinkle of cinnamon before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 195
- Sugar: 14g
- Sodium: 165mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg