Description
These Mini Pumpkin Cheesecakes are a delightful fall dessert featuring a smooth and creamy pumpkin-infused cheesecake filling atop a buttery graham cracker crust. Perfectly spiced with cinnamon, nutmeg, and ginger, these individual cheesecakes are easy to make and ideal for serving at holiday gatherings or cozy evenings.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Optional Toppings
- Whipped cream, for serving
- Cinnamon sticks, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make removing the cheesecakes easy after baking.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and the mixture has a wet sand texture.
- Form and Bake the Crusts: Press about 1 tablespoon of the crust mixture firmly into the bottom of each lined muffin cup. Bake the crusts in the oven for 5 minutes, then remove and let them cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
- Combine Filling Ingredients: Add pumpkin puree, powdered sugar, vanilla extract, eggs, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat on low speed until the mixture is smooth and well combined, being careful not to overmix.
- Fill Muffin Cups: Spoon the pumpkin cheesecake filling evenly over the pre-baked crusts, filling each about three-quarters full.
- Bake Cheesecakes: Bake in the preheated oven for 15-20 minutes, until the centers are mostly set but still slightly jiggly.
- Cool the Cheesecakes: Remove from oven and let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill Before Serving: Refrigerate the cheesecakes for at least 2 hours or until fully set.
- Serve: Serve chilled, topped with whipped cream and a cinnamon stick or a sprinkle of cinnamon for garnish, if desired.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the filling to prevent cracks during baking.
- For easy removal, use cupcake liners and press crust firmly.
- Cheesecakes are best served chilled to allow flavors to meld and texture to set.
- Optional toppings like whipped cream and cinnamon sticks enhance presentation and flavor.
