Mini Pumpkin Cheesecake
These bite-sized mini pumpkin cheesecakes are a delightful treat, perfect for weeknight indulgences or weekend gatherings, with a creamy texture and spiced flavor that embodies the essence of fall.
Ingredients
Crust Ingredients
- 1 cup Crushed Graham Crackers for a crumbly texture
- 2 tablespoons Brown Sugar adds sweetness
- 1/4 teaspoon Ground Cinnamon for warmth
- 1/8 teaspoon Ground Ginger adds slight spiciness
- 1/8 teaspoon Ground Nutmeg for depth of flavor
- 3 tablespoons Butter, melted provides moisture and binding
Filling Ingredients
- 8 ounces Cream Cheese, Room Temperature for creaminess
- 2/3 cup Brown Sugar sweetens and enhances flavor
- 1 teaspoon Pure Vanilla Extract for fragrance
- 1 teaspoon Ground Cinnamon adds spice
- 1/4 teaspoon Ground Allspice adds warmth
- 1/4 teaspoon Ground Ginger for added spice
- 1/8 teaspoon Ground Nutmeg for complexity
- 1 cup Pumpkin Puree for moisture and flavor
- 2 whole Eggs binds the filling
Serving Ingredients
- Sweetened Whipped Cream for serving
- Additional Ground Cinnamon for dusting
Instructions
Preparation
- Preheat the oven to 350°F and prepare a standard 12-cup muffin tin by lining each cup with muffin liners.
- In a mixing bowl, combine the crushed graham crackers, brown sugar, cinnamon, ginger, and nutmeg until thoroughly mixed.
- Gradually drizzle in the melted butter while stirring the mixture until it resembles wet sand.
- Spoon about 2 tablespoons of the crust mixture into each muffin liner and compact using the back of a small spoon.
- Place the muffin tin in the preheated oven and bake for 5-8 minutes or until the crusts are lightly browned.
- Reduce the oven temperature to 325°F.
Filling
- In a fresh mixing bowl, combine the cream cheese, brown sugar, vanilla extract, cinnamon, allspice, ginger, and nutmeg. Blend until smooth.
- Add in the pumpkin puree and mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Divide the pumpkin cheesecake mixture evenly among the muffin cups over the pre-baked crusts.
Baking
- Bake the cheesecakes for 22 minutes. Turn off the oven but leave the cheesecakes inside with the oven door slightly ajar for another 5 minutes.
- Transfer the mini cheesecakes to a cooling rack until completely cooled. Refrigerate until cold.
- Top the mini cheesecakes with whipped cream and dust lightly with cinnamon before serving.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. Allow cheesecakes to cool completely before refrigerating for best texture.