Description
Indulge in the heartwarming flavors of Mini Pumpkin Cheesecakes, a delightful twist on traditional desserts. These individual cheesecakes combine the creamy richness of cheesecake with the comforting spices of pumpkin, making them perfect for fall gatherings, holidays, or cozy evenings at home. With simple preparation and individual servings, these mini treats are easy to make and sure to impress your guests. Enjoy their rich flavor and beautiful presentation as a sweet finale to any meal.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese (room temperature)
- 1 egg
- 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
- ⅛ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners and lightly spray with nonstick cooking spray.
- In a mixing bowl, combine graham cracker crumbs and sugar. Add melted butter until it resembles wet sand. Press evenly into the bottom of each muffin liner.
- In another bowl, beat cream cheese and sugar until smooth using a hand mixer. Add an egg and vanilla; mix well.
- Stir in pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until fully combined.
- Spoon filling over each crust in the muffin tin until three-quarters full. Bake for about 55 minutes or until set but slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least 2 hours.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg