Description
Creamy mini pumpkin cheesecakes deliver autumn’s warmth in perfectly portioned delights. Spiced with cinnamon and nestled on a graham cracker crust, these little desserts will make your taste buds dance with seasonal happiness.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp salt
Topping:
- 1/4 cup whipped cream
- 1 tbsp caramel sauce
- 1 pinch ground cinnamon for garnish
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners, ensuring they are evenly spaced.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand and can hold its shape when pressed.
- Press the crumb mixture firmly into the bottom of each cupcake liner, creating a compact and even base.
- In a large mixing bowl, whip the cream cheese until smooth and creamy, eliminating any lumps.
- Incorporate pumpkin puree, sugar, egg, and vanilla extract into the cream cheese, stirring until the mixture is completely uniform.
- Fold in the cinnamon, nutmeg, ginger, and salt, ensuring the spices are evenly distributed throughout the filling.
- Carefully spoon the pumpkin cheesecake mixture over the graham cracker bases, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until the centers are just set and the edges appear slightly firm.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature.
- Refrigerate for at least 2 hours to help them set and develop a rich, creamy texture.
- Before serving, top each mini cheesecake with a dollop of whipped cream, drizzle of caramel sauce, and a light sprinkle of ground cinnamon.
- Serve chilled and enjoy these decadent, individual-sized autumn-inspired desserts.
Notes
- Prevent Cracking: Gently tap the muffin tin on the counter after filling to release air bubbles and ensure a smooth, crack-free surface.
- Room Temperature Ingredients: Allow cream cheese, egg, and other dairy components to reach room temperature for smoother blending and better texture.
- Make-Ahead Friendly: These mini cheesecakes can be prepared up to 3 days in advance, stored in an airtight container in the refrigerator for convenient entertaining.
- Dietary Adaptations: Swap graham crackers with gluten-free alternatives and use dairy-free cream cheese for vegan or gluten-sensitive guests, maintaining the same delicious flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg