Description
Indulge in the flavors of fall with these delightful Best Mini Pumpkin Pie Cheesecakes. Combining the classic taste of pumpkin pie with creamy cheesecake, these individual desserts are perfect for Thanksgiving or any autumn gathering. Their bite-sized portions make them easy to serve and enjoy, ensuring that everyone can savor this festive treat. Plus, they offer a make-ahead option, allowing you to prepare them in advance and save time on the big day. Whether topped with whipped cream or drizzled with caramel sauce, these mini cheesecakes are sure to impress your guests.
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
- ground cinnamon
- ground ginger
- ground nutmeg
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter; press firmly into muffin cups for crusts.
- In another bowl, beat cream cheese and sugar until smooth; add vanilla extract and egg, mixing until combined. Spoon over crusts.
- In a separate bowl, combine pumpkin puree, egg yolk, sugar, and spices; spread over the cheesecake layer.
- Bake for 25-30 minutes until set; let cool before refrigerating for at least 2 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg