Description
These delightful mini pumpkin cheesecakes are the perfect way to capture the cozy flavors of autumn in a single, delightful bite. With a rich, creamy filling
Ingredients
12 graham crackers, finely crushed
2 tbsp unsalted butter, melted
12 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
1 tsp pumpkin pie spice
Whipped cream for topping
Instructions
Prepare your oven to 350F (175C) and ready a 12-cup muffin tin with paper liners.
Mix graham cracker crumbs with melted butter, pressing a tablespoon into the bottom of each liner.
Bake the crusts for 5 minutes and let them cool a bit.
In a separate bowl, whip together softened cream cheese and sugar until fluffy, then add in pumpkin puree, egg, vanilla extract, and pumpkin pie spice.
Spoon the pumpkin cheesecake batter evenly over the baked crusts in the muffin cups.
Bake for 18-20 minutes until the centers are firm.
Allow them to cool completely, then chill in the refrigerator for at least 2 hours.
Top with whipped cream before serving your charming mini cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A