Mini Pumpkin Cheesecakes
Delightful mini cheesecakes capturing the warmth and nostalgia of fall with a creamy pumpkin filling and crunchy graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 165 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- Mix together the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of each mini cheesecake pan.
- Beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt; mix until well combined.
- Pour the pumpkin cheesecake mixture over the crusts in each mini pan.
- Bake for 20-25 minutes or until the center is set.
- Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
Serve with whipped cream, crushed pecans, or caramel sauce for a delightful treat.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://recypez.com/mini-pumpkin-cheesecakes-fall-treat/