Print

Mini Pumpkin Cheesecakes: Easy and Indulgent Fall Treats

Mini Pumpkin Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mini Pumpkin Cheesecakes are the perfect fall dessert, combining the richness of cheesecake with the warm flavors of pumpkin and spices.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon pumpkin spice

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a mini cheesecake pan.
  3. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, eggs, and pumpkin spice; mix well.
  4. Pour cheesecake mixture over crust in the mini pan.
  5. Bake for 20-25 minutes or until set. Allow to cool before refrigerating.
  6. Chill for at least 2 hours before serving.

Notes

  • These cheesecakes can be topped with whipped cream and a sprinkle of cinnamon for extra flavor.
  • For best results, use room temperature ingredients.

Nutrition