Mini Pumpkin Cheesecakes
Indulge in the cozy flavors of fall with these delightful Mini Pumpkin Cheesecakes. Combining the creamy richness of cheesecake with the warm spices of pumpkin, these bite-sized treats are perfect for any gathering or a cozy night at home. Each mini cheesecake is baked to perfection, offering a festive dessert that’s easy to share and customize with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese (room temperature)
- 2 eggs
- ¼ cup sugar
- ½ tsp vanilla extract
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- ⅛ cup brown sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with liners and spray lightly with nonstick cooking spray.
- In a mixing bowl, blend graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of each muffin liner to form a crust.
- In another bowl, beat cream cheese until smooth. Add eggs, sugar, and vanilla; mix well. Stir in pumpkin puree and evaporated milk until fully incorporated. Mix in brown sugar, cinnamon, nutmeg, and salt.
- Pour the filling over the crusts in the muffin pan and bake for about 55 minutes until set. Cool completely before refrigerating for at least 4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://chefharper.com/mini-pumpkin-cheesecakes/