If you’re looking for a tasty dessert to enjoy during the fall season, look no further than this easy mini pumpkin cheesecake recipe! These little cheesecakes are the perfect size for an individual treat, and they’re full of delicious pumpkin flavor. Plus, they’re a breeze to make, so even if you’re not an expert baker, you can still whip up a batch of these tasty treats.
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Preheat your oven to 350°F.
- In a small bowl, combine the graham cracker crumbs and melted butter. Mix well.
- Line a muffin tin with paper liners. Press 1 tablespoon of the graham cracker mixture into the bottom of each liner.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the pumpkin, eggs, vanilla extract, and pumpkin pie spice. Beat until well combined.
- Spoon the cheesecake mixture into the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer the cheesecakes to a wire rack and let cool completely.
- Refrigerate for at least 2 hours before serving.
Each mini pumpkin cheesecake contains approximately:
- Calories: 202
- Protein: 3g
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 9g
- Sodium: 202mg
This recipe takes about 30 minutes to prepare and 20-25 minutes to bake.
- Muffin tin
- Paper liners
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
These mini pumpkin cheesecakes are delicious on their own, but you can also top them with whipped cream or caramel sauce for an extra-special treat. They’re perfect for serving at fall parties or as a dessert after Thanksgiving dinner.
If you want to mix things up, you can try making these mini cheesecakes with different flavors. For example, you could use sweet potato instead of pumpkin, or add some crushed gingersnap cookies to the graham cracker crust for a little extra spice.
If you don’t have graham crackers on hand, you can use vanilla wafer cookies or crushed Oreos for the crust. You can also substitute Neufchâtel cheese for the cream cheese if you want to make the recipe a little lighter.
These mini pumpkin cheesecakes can be stored in an airtight container in the fridge for up to 4 days.
- Make sure your cream cheese is softened before you start mixing the cheesecake filling. This will ensure that you get a smooth, creamy texture.
- Be careful not to overfill the muffin cups with the cheesecake mixture. If you fill them too full, they may overflow and make a mess in your oven.
- Let the cheesecakes cool completely before you try to remove them from the pan. If they’re still warm, they may fall apart or stick to the paper liners.
This recipe makes 12 mini pumpkin cheesecakes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin if you prefer. Just make sure to cook and puree it before adding it to the cheesecake filling.
Can I use a different type of crust?
Yes, you can use a different type of crust if you prefer. Just make sure that the crust is sturdy enough to hold the cheesecake filling.
Can I freeze these mini cheesecakes?
Yes, you can freeze these mini cheesecakes. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container. They should keep for up to 2 months in the freezer.
Overall, this easy mini pumpkin cheesecake recipe is a delicious and fun fall treat that you can whip up in no time. Whether you’re serving them at a party or enjoying them as a special dessert, these mini cheesecakes are sure to be a hit. So why not give them a try and see for yourself how delicious they are?