As the weather starts to cool down and the leaves begin to change color, there’s nothing quite like the taste of pumpkin to get you in the fall spirit. And what better way to enjoy this seasonal flavor than with a small pumpkin cheesecake? This recipe is the perfect balance of creamy cheesecake and spicy pumpkin, making it a dessert that’s sure to impress. So grab your apron and let’s get baking!
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture into the bottom of a 6-inch springform pan, making sure it’s evenly distributed.
- In a large bowl, beat the cream cheese until smooth.
- Add the canned pumpkin, brown sugar, pumpkin pie spice, and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the mixture over the graham cracker crust in the springform pan.
- Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Serve chilled and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 320
Total Fat: 23g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 230mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 17g
Protein: 5g
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours or overnight
Total Time: 3 hours
Equipment:
- 6-inch springform pan
- Hand mixer or stand mixer
- Bowl
- Spatula
Serving Suggestions:
This small pumpkin cheesecake is delicious on its own, but it’s even better with a dollop of whipped cream on top. You can also sprinkle some cinnamon or pumpkin pie spice on top for added flavor.
Variations:
If you’re feeling adventurous, try adding some chopped pecans or walnuts to the graham cracker crust for added texture. You can also experiment with different spices, like nutmeg or allspice, to give the cheesecake a unique flavor.
Substitutions:
If you don’t have graham cracker crumbs, you can use crushed vanilla wafers or ginger snaps instead. You can also substitute the canned pumpkin for fresh pumpkin puree if you have it on hand.
Storage:
This small pumpkin cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure your cream cheese is softened before you begin mixing it. This will make it easier to beat and will result in a smoother cheesecake.
- When adding the eggs, be sure to beat them well before adding the next one. This will help to prevent lumps in your cheesecake batter.
- Allow the cheesecake to cool to room temperature before refrigerating it. This will prevent condensation from forming on the surface of the cheesecake.
Notes:
This recipe makes a small 6-inch cheesecake, but you can easily double the recipe if you want to make a larger cheesecake. Just adjust the baking time accordingly.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! This small pumpkin cheesecake can be made up to a day in advance and stored in the refrigerator until you’re ready to serve it.
Can I freeze this cheesecake?
Yes, you can freeze this small pumpkin cheesecake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to eat it, let it thaw in the refrigerator overnight before serving.
Can I use a different type of crust?
Yes, you can use a different type of crust if you prefer. Just make sure it’s a crust that will hold up well with the cheesecake filling.
This small pumpkin cheesecake recipe is the perfect fall treat that’s sure to impress your friends and family. The creamy cheesecake filling is perfectly spiced with pumpkin pie spice, making it taste like your favorite fall dessert. And the best part? It’s so easy to make! So go ahead and give this recipe a try – you won’t regret it!