Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes are the ultimate autumn dessert, combining creamy pumpkin filling with a crunchy graham cracker crust. Perfectly portioned for gatherings, these delightful treats are sure to impress your family and friends with their rich flavor and charming presentation. Whether for Thanksgiving or cozy nights in, these mini cheesecakes bring the essence of fall to your table!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (canned)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
Instructions
- Preheat your oven to 325°F (160°C) and prepare muffin tins with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press about a tablespoon of the mixture into each muffin cup.
- In another bowl, beat cream cheese, granulated sugar, brown sugar, and vanilla until smooth. Add the egg and mix well. Fold in pumpkin puree and cinnamon until fully blended.
- Spoon filling evenly over each crust in the muffin tin.
- Bake for 20-25 minutes or until set around edges but slightly jiggly in the center.
- Allow to cool at room temperature before chilling in the fridge for at least two hours before serving.
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg