Mini Pumpkin Cheesecakes
Indulge in the cozy flavors of fall with these irresistibly creamy Mini Pumpkin Cheesecakes. Featuring a buttery graham cracker crust and a luscious pumpkin-spiced cheesecake filling, these bite-sized desserts are the perfect blend of sweet and spiced. With hints of cinnamon, nutmeg, and ginger, each mini cheesecake captures the essence of autumn in every bite. Easy to prepare and ready in under an hour, these individual treats are ideal for Thanksgiving gatherings, holiday parties, or any pumpkin-loving occasion. Serve with a dollop of whipped cream and a sprinkle of ground cinnamon for a festive finishing touch. These make-ahead delights will be a crowd-pleasing addition to your dessert table!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 0.5 cup pumpkin puree
- 0.25 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- whipped cream (optional, for garnish)
- ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until evenly combined.
Distribute the crust mixture evenly among the 12 muffin cups, pressing firmly into the bottom of each cup to form a compact layer. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together with an electric mixer until smooth and creamy.
Add the pumpkin puree, sour cream, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger to the cream cheese mixture. Mix until well combined.
Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing to prevent cracking during baking.
Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin.
Bake the mini cheesecakes in the preheated oven for 22-25 minutes, or until the centers are slightly set and still a bit jiggly.
Remove the muffin tin from the oven and let the cheesecakes cool to room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Once chilled, remove the cheesecakes from the liners and garnish with whipped cream and a sprinkle of ground cinnamon, if desired. Serve and enjoy!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 172.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 847 mg | 18% | |
*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.
