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Mini Pumpkin Cheesecakes

Delicious and easy-to-make mini pumpkin cheesecakes, perfect for autumn gatherings, offering a rich flavor and creamy texture that melts in your mouth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted Ensure butter is melted
For the filling
  • 16 oz cream cheese, softened Softened to room temperature
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until fully mixed.
  3. Line a muffin tin with cupcake liners and evenly distribute the crust mixture into each liner, pressing it down firmly.
  4. In a separate large mixing bowl, blend the softened cream cheese until smooth. Gradually add the pumpkin puree and 1 cup sugar, blending until well combined.
  5. Beat in the eggs one at a time, ensuring they are fully incorporated after each addition. Then mix in the vanilla extract, pumpkin pie spice, and salt until smooth.
  6. Pour the cheesecake filling over the crusts in each muffin tin, filling them to about 3/4 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the centers are set but still slightly jiggly.
Cooling
  1. Remove the cheesecakes from the oven and let them cool at room temperature.
  2. Refrigerate for at least 2 hours before serving.

Notes

For best results, use room temperature cream cheese and eggs. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to a month.