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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
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Indulge in the delightful flavors of fall with these Mini Pumpkin Cheesecakes! These bite-sized treats perfectly blend the creamy richness of cheesecake with the warm spices of pumpkin pie, making them a must-have for any gathering or cozy night at home. Effortlessly simple to prepare, they are perfect for both novice bakers and seasoned pros. With a spiced graham cracker crust and a smooth pumpkin filling topped with sweetened whipped cream, these mini cheesecakes promise to impress your family and friends. Ideal for Halloween, Thanksgiving, or just because, this recipe is one you’ll cherish all season long.

Ingredients

Scale
  • 1 cup Crushed Graham Crackers
  • 2 tablespoons Brown Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 3 tablespoons Butter
  • 8 ounces Cream Cheese
  • 2/3 cup Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 1 cup Pumpkin Puree
  • 2 whole Eggs
  • Sweetened Whipped Cream
  • Additional Ground Cinnamon

Instructions

  1. Preheat your oven to 350°F and line a muffin tin with liners.
  2. Mix crushed graham crackers, brown sugar, cinnamon, ginger, nutmeg, and melted butter until crumbly. Press into muffin liners.
  3. Bake crust for 5-8 minutes; reduce oven temperature to 325°F.
  4. Beat cream cheese and brown sugar until smooth; add vanilla and spices.
  5. Mix in pumpkin puree and eggs one at a time until well combined.
  6. Fill crusts with cheesecake filling and bake for 22 minutes.
  7. Cool gradually in the oven before refrigerating until chilled.
  8. Serve with whipped cream and a dusting of cinnamon.

Nutrition

Find it online: https://chloekitchen.com/mini-pumpkin-cheesecakes/