Description
These Mini Pumpkin Cheesecakes are the perfect fall dessert, combining a spiced pumpkin filling with a buttery graham cracker crust. Baked in individual muffin tins, they are easy to serve and delightful to share, featuring warm spices like cinnamon, nutmeg, and ginger for a cozy seasonal treat.
Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Filling
- 3 (8 ounce) packages cream cheese (total 24 ounces), softened
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line 24 regular-sized muffin tins with paper liners to prepare for the crust and filling.
- Prepare the crust: In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and melted butter. Mix well to form a cohesive crumb mixture. Spoon approximately 1 1/2 tablespoons of this mixture into each lined muffin cup, pressing down firmly to create a solid base. Chill the crusts for 10 minutes to set.
- Mix the pumpkin filling base: In a large mixing bowl, blend the pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly combined.
- Prepare cream cheese mixture: In a separate bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Combine the mixtures: Gradually blend the pumpkin mixture into the cream cheese mixture until a smooth, uniform filling is achieved without lumps.
- Fill the crusts and bake: Spoon about 1/3 cup of the pumpkin cream cheese filling into each prepared crust-lined muffin cup. Bake the mini cheesecakes for 25 to 30 minutes, or until the centers are set but still slightly jiggly, indicating they’re perfectly baked.
- Cool and chill: Remove the cheesecakes from the oven and let them cool on a wire rack. After they reach room temperature, refrigerate them covered for 2 to 3 hours to allow the flavors to meld and the texture to firm up.
- Serve: When ready to enjoy, top each mini pumpkin cheesecake with whipped cream and a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of indulgence and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- Chilling the crust before adding the filling helps it hold together better during baking.
- If you prefer, substitute the graham cracker crust with a gingersnap or digestive biscuit crust for extra spice.
- Mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a festive twist, garnish with chopped pecans or a dusting of pumpkin pie spice before serving.
