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Irresistible Mini Pumpkin Cheesecakes: 1 Flavorful Fall Bite

Mini Pumpkin Cheesecakes
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Enjoy these delightful mini pumpkin cheesecakes, perfect for a cozy fall treat. They are easy to make and sure to impress.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
  2. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
  3. Beat in the egg until well combined.
  4. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until just blended.
  5. In a small bowl, combine the graham cracker crumbs and melted butter. Press about 1 teaspoon of the mixture into the bottom of each mini muffin liner.
  6. Spoon the cheesecake batter evenly over the graham cracker crust in each liner.
  7. Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
  8. Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. Chill in the refrigerator for at least 1 hour before serving.

Notes

  • For a smoother cheesecake, ensure your cream cheese is truly softened.
  • You can make your own graham cracker crumbs by pulsing graham crackers in a food processor.
  • These cheesecakes can be made a day in advance and stored in the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/mini-pumpkin-cheesecakes/