Description
Indulge in the flavors of fall with these delightful Mini Pumpkin Cheesecakes. Perfectly portioned and rich with a creamy pumpkin filling, these mini desserts combine the classic taste of cheesecake with the warm spices of autumn. In under an hour, you can whip up these treats, ideal for cozy gatherings or a sweet finish to your dinner. With easy customization options like whipped cream or caramel drizzle, each bite is a celebration of the season.
Ingredients
Scale
- 1½ cups crushed graham crackers
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese (room temperature)
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla extract
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- Combine crushed graham crackers, sugar, and melted butter in a bowl; mix until crumbly and press into muffin liners.
- Beat cream cheese until smooth, then mix in egg, sugar, and vanilla. Add pumpkin puree and evaporated milk; blend well.
- Stir in brown sugar, cinnamon, nutmeg, and salt before pouring filling over crusts in muffin pan.
- Bake for about 55 minutes until set. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 154
- Sugar: 14g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
Keywords: Use room temperature ingredients for a smooth batter. Customize toppings with whipped cream or chocolate shavings. Chill cheesecakes for at least four hours before serving for best flavor.