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