Description
Mini Pumpkin Cheesecakes are the ultimate fall dessert, blending creamy cheesecake with the warm spices of pumpkin. These bite-sized treats are perfect for gatherings, cozy nights in, or holiday festivities. Their charming presentation and rich flavors make them a standout addition to any dessert table. Easy to prepare and served in individual portions, they eliminate the hassle of slicing desserts while delighting your guests with every creamy bite.
Ingredients
Scale
- 1½ cups crushed graham crackers
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese (room temperature)
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla extract
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- ⅛ cup brown sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- Salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners and spray lightly with nonstick cooking spray.
- In a bowl, mix crushed graham crackers, sugar, and melted butter. Press into the bottom of each muffin liner to form the crust.
- Beat cream cheese in a separate bowl until smooth. Add one egg, sugar, vanilla, pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt; mix until well combined.
- Pour filling over each crust until nearly full.
- Bake for about 55 minutes until set; the center should remain slightly jiggly.
- Cool at room temperature before refrigerating for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 45mg