Mini Pumpkin Cheesecakes: Easy and Indulgent Fall Treats
These Mini Pumpkin Cheesecakes are the perfect fall dessert, combining the richness of cheesecake with the warm flavors of pumpkin and spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a mini cheesecake pan.
- In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, eggs, and pumpkin spice; mix well.
- Pour cheesecake mixture over crust in the mini pan.
- Bake for 20-25 minutes or until set. Allow to cool before refrigerating.
- 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
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg