Description

Indulge in the flavors of fall with these delicious Mini Pumpkin Pie Cheesecakes. These bite-sized treats combine the warmth of spiced pumpkin pie and the creamy richness of cheesecake, making them an irresistible dessert for any autumn gathering. With a buttery graham cracker crust and a luscious pumpkin layer atop a smooth cheesecake filling, they are perfect for Thanksgiving celebrations or cozy evenings at home. The best part? They are easy to prepare and can be made ahead of time, ensuring you spend less time in the kitchen and more time enjoying the festivities.

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup pumpkin puree
1 large egg yolk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Instructions

Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter; press into muffin cups to form crusts.
In a bowl, beat cream cheese and sugar until smooth; add vanilla and egg, then spoon over crusts.
Whisk together pumpkin puree, egg yolk, sugar, and spices; layer over cheesecake filling.
Bake for 25-30 minutes until set; cool at room temperature then refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake (50g)
Calories: 160
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Ensure ingredients are at room temperature for a smoother batter. Adjust spices to your preference for a personalized touch. Serve with whipped cream or chocolate drizzle for extra flair.