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Mini Pumpkin Cheesecakes

These delightful Mini Pumpkin Cheesecakes blend creamy pumpkin goodness with classic cheesecake flavors, making them a perfect dessert for fall gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Can substitute with digestive biscuits or ground oats.
  • 1/4 cup melted butter
For the filling
  • 2 cups cream cheese, softened Can use low-fat or dairy-free versions.
  • 1 cup canned pumpkin Make sure it is pure pumpkin, not pie filling.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) to ensure a constant baking temperature.
  2. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined, then press the mixture into the bottom of lined muffin tins.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, canned pumpkin, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is creamy and well blended.
  4. Spoon the pumpkin cheesecake filling over the crusts in the muffin tins, filling each cup about three-quarters full.
Baking
  1. Place the muffin tins in the oven and bake for approximately 20-25 minutes until the edges are set, but the centers remain slightly jiggly.
  2. Once baked, turn off the oven and let the mini cheesecakes cool inside for about 10 minutes. Then, remove them and let them cool at room temperature before refrigerating them for at least 2 hours.
Serving
  1. Once chilled, remove them from the muffin tins and serve with your favorite toppings!

Notes

Store the cheesecakes in an airtight container in the refrigerator for 5-7 days. For longer storage, freeze them wrapped tightly for up to 3 months. Thaw in the fridge overnight and reheat in the microwave for 10-15 seconds.