Mini Pumpkin Cheesecakes

Course Dessert

Cuisine American

Keyword mini-pumpkin-cheesecakes, pumpkin-cheesecake-recipes

Prep Time 15

Cook Time 25

Chill time 2

Total Time 2 40

Servings servings

Calories 154kcal

Ingredients

1 1/4 cup graham cracker crumbs
3 Tbsp salted butter melted
2 Tbsp light brown sugar
Pumpkin Cheesecake Filling:
10 oz plain cream cheese softened
1 cup pumpkin puree
2/3 cup granulated sugar
1 1/2 Tbsp cornstarch
2 tsp pumpkin pie spice plus additional for garnishing
1/4 tsp salt
1 tsp pure vanilla extract
2 large eggs
whipped cream or Cool Whip for serving

Instructions

Preheat oven to 350°F. Line 14 cups of standard size muffin pan with cupcake liners. Spritz bottoms lightly with cooking spray.
To Make the Crust: In a small bowl toss together graham cracker crumbs, melted butter and brown sugar. Sprinkle a heaping 1 1/2 tablespoons into each cupcake liner. Use a 1/4 cup measuring cup, a shot glass or a pastry tamper to firmly press the crumbs onto the bottom. Chill for 10-15 minutes while you make the filling.
To Make the Pumpkin Cheesecake Filling: Meanwhile, in a medium size bowl use as electric mixer to beat together cream cheese and pumpkin on medium-high speed until smooth, around 2-3 minutes.
To the bowl add sugar, cornstarch, pumpkin pie spice, salt and vanilla beating until fully combined. Add the eggs one at a time beating well after each addition, scraping the side of the bowl to combine.
Use an ice cream scoop to evenly divide the mixture between the muffin cups filling about 3/4 full. (You can also use a measuring cup.)
Bake in the preheated 350°F oven for 20-25 minutes or until the tops are dry to the touch and the centers are set when the pan is gently shaken.
Let cool in the pan for 20 minutes then remove to a cooling rack to cool completely.
Chill for at least 2 hours or overnight. Remove liners and serve topped with whipped cream and a sprinkle of pumpkin pie spice or ground cinnamon.

Notes

In place of pumpkin pie spice you can use 1 teaspoon ground cinnamon, 1/2 teaspoon, ground ginger, 1/4 teaspoon ground cloves or allspice and 1/4 tsp ground nutmeg.

Nutrition