Mini Pumpkin Cheesecakes Recipe
Indulge in these delightful Mini Pumpkin Cheesecakes that offer a perfect blend of creamy cheesecake and spiced pumpkin flavors in every bite. These individual-sized treats are ideal for fall gatherings or any time you’re craving a taste of autumn in a bite-sized form.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For The Crust
- 1½ cups graham crackers, crushed
- 2½ tbsp sugar
- ⅓ cup butter, melted
For The Cheesecake
- 8 oz cream cheese, room temperature
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
For The Pumpkin Layer
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- 1 egg
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.
- Prepare the Crust: Mix graham crackers, sugar, and melted butter in a bowl. Press crust into the bottom of muffin liners. Bake for 10-12 minutes, then cool completely.
- Make the Cheesecake: Beat cream cheese until smooth in a medium bowl. Add egg, sugar, and vanilla. Beat until combined and chill in the fridge for 30-40 minutes.
- Layer with Pumpkin: Whisk eggs until fluffy in a bowl. Add pumpkin, evaporated milk, sugars, spices, and salt. Stir until combined. Pour pumpkin mixture over chilled cheesecake layer.
- Bake: Bake for 45-55 minutes until set on the sides and slightly jiggly in the center.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mini Pumpkin Cheesecakes, Pumpkin Dessert, Fall Baking, Individual Cheesecakes
Find it online: https://tastybynova.com/mini-pumpkin-cheesecakes-recipe/
