Mini Pumpkin Cheesecake Recipe

Hey there, Today, I’m excited to share a scrumptious recipe that perfectly captures the essence of fall – Mini Pumpkin Cheesecakes. These delectable treats have a rich history dating back to ancient Greece, where cheesecake was considered an offering to the gods. While the classic cheesecake recipe has been around for centuries, the addition of pumpkin brings a delightful twist, making it a perfect autumn dessert.

Brief History:

The roots of cheesecake can be traced to ancient Greece, where it was first served to athletes during the first Olympic games in 776 BC. Over the centuries, it evolved into the creamy and velvety dessert we know today. The incorporation of pumpkin is an American innovation, closely associated with Thanksgiving traditions.

Mini Pumpkin Cheesecake Recipe

Admin

Today, I'm excited to share a scrumptious recipe that perfectly captures the essence of fall – Mini Pumpkin Cheesecakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American, Greek

Servings 12 Pumpkin pies

Calories 235 kcal

Equipment

• Mixing bowls
• Electric mixer
• Muffin tin
• Cupcake liners
• Measuring cups and spoons
• Spatula
• Oven

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2 large eggs
• Whipped cream (for topping)
• Ground cinnamon (for garnish)

See also  Delicious Delights: Crumb Cake Recipe

Instructions

 

• Crust Preparation:

  Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter.
• Mix until the mixture resembles wet sand. Line a muffin tin with cupcake liners.
• Press a spoonful of the crust mixture into the bottom of each liner. Bake for 5-7 minutes, then set aside to cool.
• Filling Preparation:

  In another bowl, beat the softened cream cheese until it's smooth and creamy.
• Add in the pumpkin puree, 1 cup of sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
• Assembly:

  Spoon the pumpkin cheesecake filling onto the pre-baked crusts, filling each liner about 2/3 full.
• Bake for 15-20 minutes until the edges are set, but the centers are slightly jiggly.
• Chill:

  Let the mini cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Serve:

  Top each mini pumpkin cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon.

Video

Keyword Mini Pumpkin Cheesecake Recipe

Serve:

Top each mini pumpkin cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon.

YouTube Video Credits:
Preppy Kitchen