Description
Indulge in the rich flavors of Mini Pumpkin Cheesecakes, a perfect autumn treat that combines creamy pumpkin spice filling with a buttery graham cracker crust. These delightful mini desserts are not only easy to make but also ideal for any gathering, ensuring they will become a cherished favorite. Whether for Thanksgiving or a cozy night in, every bite promises to warm your heart and satisfy your sweet tooth.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into muffin tin lined with paper liners.
- Beat cream cheese and sugar until fluffy; add eggs one at a time, mixing well after each.
- Stir in pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
- Spoon filling into crust-lined cups and bake for 20-25 minutes until edges are set.
- Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg