Individual Pumpkin Cheesecakes
Indulge in the cozy flavors of fall with these Individual Pumpkin Cheesecakes—perfectly portioned treats that combine creamy cheesecake with the warm spices of pumpkin pie. Featuring a buttery graham cracker crust and a rich filling made with pumpkin puree, cream cheese, and aromatic pumpkin pie spice, these mini desserts are as easy to make as they are to enjoy. Baked in a standard muffin tin, they’re ideal for holiday gatherings, personal indulgences, or anytime you want a touch of seasonal sweetness. Refrigerated until perfectly chilled and optionally topped with a dollop of whipped cream and a sprinkle of cinnamon, these bite-sized delights are a decadent upgrade to traditional pumpkin desserts. Get ready to savor the irresistible blend of creamy, spiced goodness in every bite!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 8 ounces cream cheese (softened)
- 0.5 cup granulated sugar (for filling)
- 0.5 cup pumpkin puree
- 2 tablespoons sour cream
- 1 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- whipped cream (optional topping)
- ground cinnamon (for garnish, optional)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners.
In a small bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined.
Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy.
Add the pumpkin puree, sour cream, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon to the bowl. Beat until fully combined and the mixture is smooth, scraping down the sides as needed.
Divide the filling evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and a slight jiggle remains when shaken.
Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate the cheesecakes for at least 2 hours, or until thoroughly chilled, before serving.
Optional: Top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon before serving.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 170.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
