Mini Pumpkin Cheesecakes
Delight in the cozy flavors of fall with these Mini Pumpkin Cheesecakes! This delightful dessert combines creamy cheesecake with the warm spices of pumpkin pie, making it an irresistible treat for chilly evenings or festive gatherings. Easy to whip up and perfect for sharing, each mini cheesecake features a crunchy graham cracker crust and a smooth, spiced filling. With their adorable portion size, they’re sure to satisfy your sweet cravings without overwhelming your palate. Whether you’re treating yourself or impressing guests, these Mini Pumpkin Cheesecakes are a must-try!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups graham crackers (crushed)
- 2½ tbsp sugar
- ⅓ cup butter (melted)
- 8 oz cream cheese (room temperature)
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with liners and lightly spray with nonstick cooking spray.
- For the crust, mix crushed graham crackers, sugar, and melted butter in a bowl. Press firmly into the bottom of each muffin liner.
- In another bowl, beat cream cheese until smooth. Add one egg, sugar, and vanilla; mix until combined.
- Gradually stir in pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until fully mixed.
- Pour filling evenly into each prepared crust. Bake for about 55 minutes or until set but slightly jiggy in the center.
- Cool at room temperature before refrigerating. Serve chilled.
Nutrition
- Serving Size: 1 mini cheesecake (68g)
- Calories: 170
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://homemademealplan.com/mini-pumpkin-cheesecakes/