Mini Pumpkin Cheesecakes are the ultimate treat for fall and holiday gatherings. These delightful bites combine the creamy richness of traditional cheesecake with the warm, spiced flavors of pumpkin, making them perfect for individual servings at any festive occasion. With a simple preparation and a deliciously comforting taste, these mini cheesecakes are sure to be a hit!
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)
Directions:
Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners to prepare for your mini cheesecakes.
Prepare the Crust: In a small bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the ingredients are well combined. Press approximately a tablespoon of this mixture into the bottom of each muffin liner to form a compact crust.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth. Add vanilla extract and eggs, one at a time, beating thoroughly after each addition.
Incorporate Pumpkin and Spices: Blend in the canned pumpkin puree, ground cinnamon, nutmeg, and cloves into the cream cheese mixture. Mix until the spices are evenly distributed throughout the filling.
Fill and Bake: Spoon the cheesecake mixture over the prepared 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.
Cool and Chill: Allow the mini cheesecakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, chill in the refrigerator for at least 2 hours before serving.
Serve: Top with whipped cream if desired for an extra touch of indulgence. Enjoy your Mini Pumpkin Cheesecakes chilled!
Conclusion:
Mini Pumpkin Cheesecakes offer a perfect blend of creamy texture and spiced pumpkin flavor, ideal for autumn gatherings and holiday celebrations. Their individual portions make them easy to serve and enjoy, making these cheesecakes a delightful addition to any festive menu. Whether you’re hosting a party or simply looking for a seasonal treat, these mini cheesecakes are sure to please!
📖 Recipe:
PrintMini Pumpkin Cheesecakes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
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