Description

Creamy and delightful, the Best Mini Pumpkin Pie Cheesecakes are the perfect fall dessert that combines the rich flavors of cheesecake with the seasonal taste of pumpkin. These bite-sized treats are not only easy to prepare but also look stunning on any dessert table, making them ideal for Thanksgiving gatherings or cozy family dinners. Each mini cheesecake is a harmonious blend of creamy, spiced pumpkin filling nestled in a buttery graham cracker crust, offering an irresistible taste experience.

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter (melted)
8 oz cream cheese (softened)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup pumpkin puree
1 large egg yolk
1 tablespoon granulated sugar
ground cinnamon
ground ginger
ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter; mix well and press into the bottom of each muffin cup.
In another bowl, beat cream cheese and sugar until smooth; add vanilla and egg, mixing until fully incorporated. Spoon over each crust.
In a separate bowl, mix together pumpkin puree, egg yolk, sugar, and spices until smooth; layer this mixture atop the cheesecake layer in each cup.
Bake for 25-30 minutes or until set; allow to cool completely before refrigerating for at least 2 hours.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (45g)
Calories: 145
Sugar: 10g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg