Mini Pumpkin Cheesecakes
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.
12 Servings
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.