Pumpkin Cheesecake Cups
Indulge in the cozy flavors of fall with these irresistible Pumpkin Cheesecake Cups! Perfectly portioned for individual servings, these creamy treats feature a buttery graham cracker crust and a luscious pumpkin-spiced cheesecake filling that’s baked to perfection. With a hint of cinnamon, nutmeg, and ginger, every bite delivers the warmth of pumpkin pie combined with the richness of cheesecake. Quick and easy to make in just 45 minutes, these mini desserts are ideal for holiday gatherings or make-ahead treats. Serve chilled and top with whipped cream and a dash of cinnamon for an elegant, festive touch. Whether for Thanksgiving or an autumnal treat, these Pumpkin Cheesecake Cups are sure to delight!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 2 pieces large eggs
- whipped cream (optional, for topping)
- ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly coated.
Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Press it firmly into an even layer using the back of a spoon or your fingers.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the pumpkin puree, 1/2 cup granulated sugar, and 1/4 cup brown sugar to the bowl. Mix until fully combined.
Stir in the vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Mix until the spices are evenly distributed.
Add the eggs one at a time, mixing well after each addition. Be sure not to overmix to avoid incorporating too much air.
Spoon the cheesecake mixture evenly over the crusts in the cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly.
Remove the cheesecake cups from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the cheesecake cups for at least 2 hours, or until fully chilled.
Before serving, optionally top each cheesecake cup with whipped cream and a sprinkle of ground cinnamon for garnish.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 209.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 514 mg | 40% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1154 mg | 25% | |
*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.
