Description
Mini Pumpkin Cheesecake is a delightful fall dessert that combines the creamy richness of cheesecake with the warm spices of pumpkin, all in an adorable bite-sized portion. Perfect for gatherings or cozy nights in, this easy-to-make treat is sure to impress your friends and family. With its irresistible flavors and stunning presentation, you’ll want to snap a photo before indulging!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl until moistened. Press into the bottom of mini cheesecake molds.
- In another bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs one at a time, cinnamon, and nutmeg; mix until fully combined.
- Pour filling over crusts until three-quarters full.
- Bake for 20-25 minutes or until just set in the center. Cool at room temperature, then refrigerate for at least two hours.
- Serve chilled topped with whipped cream or a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 240
- Sugar: 14g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg