Mini Pumpkin Cheesecakes
Indulge in the flavors of fall with these delightful Mini Pumpkin Cheesecakes. These bite-sized treats combine creamy cheesecake with the warm spices of pumpkin, making them a perfect addition to any autumn gathering or cozy night in. Easy to prepare and beautifully presented, they are ideal for satisfying your sweet cravings without overindulgence. Whether enjoyed at a festive celebration or as a personal treat, these mini cheesecakes are sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese (room temperature)
- 2 eggs
- ¼ cup sugar
- ½ tsp vanilla extract
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- ⅛ cup brown sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line muffin pan with liners and spray with nonstick cooking spray.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into muffin liners to form crusts.
- In another bowl, beat cream cheese until smooth. Add eggs, sugar, and vanilla; mix well. Stir in pumpkin puree and evaporated milk, then add brown sugar, cinnamon, nutmeg, and salt.
- Pour filling over crusts and bake for about 55 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least four hours.
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://bakeitfast.com/mini-pumpkin-cheesecakes/