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Mini Pumpkin Cheesecake

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Delightful mini pumpkin cheesecakes that combine the comforting taste of pumpkin spice and creamy cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is thoroughly combined—it should resemble wet sand.
  3. Press the mixture into the bottom of a mini cheesecake pan (or a standard muffin tin lined with cupcake liners).
  4. Bake the crusts in the preheated oven for about 8-10 minutes, just until they’re slightly golden.
  5. Prepare the filling: Beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
  6. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt to the cream cheese mixture. Beat until everything is well incorporated.
  7. Pour the filling into the baked crusts until they are about three-quarters full.
  8. Bake in the oven for about 20-25 minutes, or until the edges are set, and the centers still have a slight jiggle.
  9. Let them cool for about 30 minutes at room temperature, then refrigerate for at least 2 hours.
  10. Serve and enjoy with whipped cream, cinnamon, or caramel as desired.

Notes

These mini cheesecakes can be made a day or two in advance. To avoid cracks, consider using a water bath while baking.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecake, fall dessert, holiday recipe

Find it online: https://thecomfortspoon.com/no-bake-mini-pumpkin-cheesecake-bites-20-minute-recipe/