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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes: Your Ultimate Fall Treat

Indulge in Mini Pumpkin Cheesecakes, a delightful fusion of creamy cheesecake and spiced pumpkin pie, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Try gluten-free graham crackers for a gluten-free twist.
  • 1/4 cup Sugar Coconut sugar is a natural alternative if desired.
  • 1/2 cup Butter Substitute with coconut oil for a dairy-free option.
For the Cheesecake Layer
  • 8 oz Cream Cheese Make sure it's at room temperature for the smoothest result.
  • 1 large Egg No direct substitutions recommended.
  • 1 tsp Vanilla Extract Almond extract can offer a unique twist.
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling as it has added sugars and spices.
  • 1/2 cup Evaporated Milk Switch to coconut milk for a dairy-free version.
  • 1/2 cup Brown Sugar Maple syrup works as a sweet substitute.
  • 1 tsp Cinnamon Consider mixing with pumpkin pie spice for additional flavor.
  • 1/4 tsp Nutmeg You can omit it if unavailable.
  • 1/4 tsp Salt Don’t skip this!

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • electric mixer
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan lined with paper liners.
  2. Combine crushed graham crackers, sugar, and melted butter in a mixing bowl until it resembles wet sand. Press this mixture into the bottom of each muffin liner and bake for 10-12 minutes until golden. Allow to cool.
  3. Beat room temperature cream cheese until smooth, about 2-3 minutes. Gradually mix in egg, sugar, and vanilla until incorporated. Chill for 30-40 minutes, then spoon over cooled crusts, filling each to three-quarters full.
  4. Whisk the egg until fluffy and mix with pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt until smooth. Pour this over the cheesecake layer.
  5. Bake for 45-55 minutes until edges are set and a toothpick comes out clean. The center should jiggle slightly.
  6. Cool completely in muffin pan before transferring to refrigerator. Chill for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 800IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Allow cream cheese and egg to reach room temperature for a smooth filling. Don't skip chilling to maintain layer separation. Use muffin liners for easy removal.

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