Mini Pumpkin Cheesecakes: Easy Indulgence for Fall Gatherings
These Mini Pumpkin Cheesecakes are the perfect indulgence for your fall gatherings, combining the flavors of pumpkin and cream cheese into bite-sized treats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine pumpkin puree, cream cheese, sugar, eggs, vanilla extract, and pumpkin pie spice until smooth.
- Place cupcake liners in a muffin tin and fill each with a layer of graham cracker crumbs.
- Pour the pumpkin mixture on top of the graham crackers, filling each liner about 3/4 full.
- Bake for 25-30 minutes, or until the cheesecakes are set.
- Let them cool, then refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, top with whipped cream and a sprinkle of cinnamon before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Pumpkin Cheesecakes, Cheesecake, Pumpkin, Fall Desserts