Description
Immerse yourself in the essence of autumn, with these Mini Pumpkin Cheesecakes. They present a twist on the seasonal classic carrying an exquisite flavor to your taste buds. These mini treats begin with a buttery and crispy graham cracker crust followed by a layer of cream cheese that’s perfectly balanced. On top you’ll find a spiced pumpkin puree infused with the notes of cinnamon and nutmeg. These individual delights combine texture and taste flawlessly making them a charming addition to any harvest table or simply as an indulgence, on those crisp fall days.
Ingredients
For The Crust:
1½ c graham crackers, crushed
2½ tablespoon sugar
⅓ c butter, melted
For The Cheesecake:
8 ounces cream cheese, room temperature
1 egg
¼ c sugar
½ teaspoon vanilla
For The Pumpkin Layer:
7.5 ounces pumpkin puree
½ c evaporated milk
1 egg
⅛ c brown sugar
⅛ c sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
Instructions
Start by preheating your oven to 350°F. Get a muffin pan and line it with liners then give it a mist of nonstick spray.
For the crust combine 1½ cups of graham crackers with 2½ tablespoons of sugar and ⅓ cup of butter. Press this mixture into the bottoms of the liners. Pop them in the oven. Bake for around 10 to 12 minutes then let them cool down.
Next, we’ll move on to the cheesecake layer. Take 8 ounces of cream cheese. Beat it until it turns nice and smooth. Blend in an egg, ¼ cup of sugar and ½ teaspoon of vanilla extract. Let this mixture chill, in the fridge for 30 to 40 minutes. Once chilled spoon it over the crusts.
Time for the pumpkin layer! Whisk an egg in a bowl then mix in 7.5 ounces of pumpkin puree, ½ cup of milk, ⅛ cup each of sugar and regular sugar along with some cinnamon (about half a teaspoon), nutmeg (just a pinch) and salt (another pinch). Gently pour this pumpkin mixture over our cheesecake layer.
Now comes the baking part; Slide your creations into your preheated oven for 45 to 55 minutes. Until you notice that the edges have firmed up while still allowing a slight jiggle, at its center. Once they’re done baking let them cool down before serving.
Enjoy your treats!
Notes
Imagine transforming these Mini Pumpkin Cheesecakes into gluten-free treasures without losing a sprinkle of their soul-warming charm. Swap the graham crackers for a blend of gluten-free gingersnaps and almond flour, which will not only keep the crust firm and inviting but also add a delightful gingery zing that pairs wonderfully with pumpkin. As for the rest, your cream cheese and pumpkin layers need no wand-waving; they’re naturally gluten-free.
- Prep Time: 40 MIN
- Cook Time: 55 MIN
