Description
Enjoy the perfect fall treat with these Mini Pumpkin Cheesecakes! Each bite-sized cheesecake features a creamy pumpkin filling spiced with cinnamon, nutmeg, and cloves, all nestled in a buttery graham cracker crust. These mini cheesecakes are ideal for individual servings at any festive occasion, making them a crowd-pleasing dessert that combines the rich flavors of pumpkin with a classic cheesecake texture.
Ingredients
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons melted butter
16 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream for topping (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until combined. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat cream cheese and 3/4 cup sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition.
- Add pumpkin puree, cinnamon, nutmeg, and cloves to the cream cheese mixture. Mix until fully incorporated.
- Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the centers are set. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream if desired.
Notes
For best results, use room temperature cream cheese to ensure a smooth filling.
Mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
If you prefer a different crust, try using crushed vanilla wafers or chocolate cookies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 210 kcal
Keywords: Mini Pumpkin Cheesecakes, Pumpkin Cheesecake Recipe, Fall Desserts, Individual Pumpkin Desserts, Holiday Cheesecake