Go Back
–+ servings

Mini Pumpkin Cheesecakes

Delightful mini desserts with a creamy texture and spiced graham cracker crust, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup Crushed Graham Crackers about 7-8 Graham Crackers
  • 2 tablespoons Brown Sugar preferably Dark Brown Sugar
  • 1/4 teaspoon Ground Cinnamon adds warmth and flavor
  • 1/8 teaspoon Ground Ginger brings a hint of spice
  • 1/8 teaspoon Ground Nutmeg enhances the autumnal taste
  • 3 tablespoons Butter helps bind the crust together
  • 8 ounces Cream Cheese at room temperature for smooth mixing
  • 2/3 cup Brown Sugar preferably Dark for richer sweetness
  • 1 teaspoon Pure Vanilla Extract offers depth of flavor
  • 1 teaspoon Ground Cinnamon complements the pumpkin flavor
  • 1/4 teaspoon Ground Allspice adds a unique spice blend
  • 1/4 teaspoon Ground Ginger deepens the warm notes
  • 1/8 teaspoon Ground Nutmeg enhances fall flavors
  • 1 cup Pumpkin Puree the star ingredient of this recipe
  • 2 whole Eggs helps set the cheesecake filling
  • Sweetened Whipped Cream for topping and added indulgence
  • Additional Ground Cinnamon for dusting

Method
 

  1. Preheat your oven to 350 °F (175 °C).
  2. Line a standard 12-cup muffin tin with muffin liners.
  3. In a mixing bowl, combine crushed graham crackers, brown sugar, ground cinnamon, ginger, and nutmeg until well mixed. Gradually drizzle melted butter into the mixture while stirring until it resembles wet sand.
  4. Spoon about 2 tablespoons of the crust mixture into each lined muffin tin cup. Use the back of a small spoon to firmly compact the mixture into an even layer at the bottom of each liner.
  5. Place the muffin tin in your preheated oven and bake for approximately 5-8 minutes until lightly browned. Once done, remove from oven and allow them to cool while you prepare the filling.
  6. In a separate bowl, blend cream cheese, brown sugar, vanilla extract, spices, and pumpkin puree until smooth before adding eggs one at a time, ensuring each is fully incorporated before adding the next. Divide this creamy filling evenly among each muffin cup and return them to bake at 325 °F (163 °C) for about 22 minutes before cooling completely on a rack and refrigerating overnight.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!