Description
These Mini Pumpkin Cheesecakes combine creamy filling with warm pumpkin spice, making them an ideal dessert for gatherings and cozy nights in.
Ingredients
Scale
- 1 1/2 cups Pumpkin Puree
- 3 Eggs
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 3 (8 oz) Cream Cheese, Softened
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 1/4 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Butter, Melted
Instructions
- Preheat oven to 350°F and line muffin tins with liners.
- Mix graham cracker crumbs, sugars, and melted butter; press into muffin liners for the crust.
- In a bowl, whisk pumpkin puree, eggs, brown sugar, and spices until smooth.
- Beat cream cheese with sugar and vanilla until fluffy, then combine with pumpkin mixture.
- Fill muffin cups with the combined mixture and bake for 25-30 minutes.
- Cool momentarily and then refrigerate until set.
Notes
For a gluten-free version, use gluten-free graham cracker crumbs.
Avoid overmixing to maintain a light and airy texture.
Serve with whipped cream or caramel sauce for added flavor.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg