Mini Pumpkin Cheesecake
This Mini Pumpkin Cheesecake recipe is perfect for Fall and always a huge hit for Thanksgiving dessert. They are bursting with pumpkin flavor and it's nice for everyone to have their own individual pumpkin cheesecakes.
Servings: 24
Calories: 85kcal
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup butter melted
Cheesecake ingredients
- 3 8 ounce cream cheese (total 24 ounces)
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line 24 regular sized muffin tins with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, 1 tsp cinnamon and melted butter; mix well. Spoon the crumbs evenly in the lined muffin tins (approx. 1 1/2 Tablespoons each) and press down firmly. Chill for 10 minutes.
- In a large mixing bowl, combine pureed pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl combine softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until blended.
- Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
- Spoon 1/3 cup filling into each paper cup and bake for 25-30 minutes or until centers are set.
- Cool on a wire rack; refrigerate, covered, 2-3 hours.
- When ready to serve, top with whipped cream with a sprinkle of cinnamon or a drizzle of caramel sauce, if desired.
Nutrition
Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 79mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2474IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg