Description
Indulgent mini pumpkin cheesecakes bring autumn’s warmth to dessert tables with creamy spiced perfection. Crisp graham cracker crusts and silky pumpkin filling create irresistible bite-sized treats that guests will devour with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 1 (15 ounces/425 grams) can pumpkin puree
- 3 eggs
- 1 cup (200 grams) sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) butter, melted
- 1/4 cup (50 grams) sugar
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the oven to 350F and line a 9×13 inch baking dish with parchment paper for easy removal.
- Combine graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into the bottom of the prepared dish to create a compact, even crust.
- Using an electric mixer, cream together cream cheese and sugar until silky smooth, ensuring no lumps remain.
- Incorporate pumpkin puree into the cream cheese mixture, followed by eggs, stirring gently to maintain a consistent texture.
- Add vanilla extract and pumpkin pie spice, mixing thoroughly to distribute the flavors evenly throughout the batter.
- Carefully pour the pumpkin cheesecake mixture over the prepared graham cracker crust, spreading it uniformly to cover the entire surface.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, watching for a slightly firm center and minimal jiggling when gently shaken.
- Remove from the oven and allow the cheesecake to cool completely at room temperature, which helps prevent cracking.
- Refrigerate the cheesecake for a minimum of 3 hours to set and develop a rich, creamy texture before slicing and serving.
Notes
- Crush graham crackers finely for a smooth, even crust that holds together perfectly without crumbling when serving.
- Bring cream cheese to room temperature before mixing to ensure a silky, lump-free cheesecake texture that spreads effortlessly.
- Use full-fat cream cheese for richer, more decadent mini cheesecakes that melt in your mouth with creamy goodness.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs to make the dessert celiac-friendly.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 323
- Sugar: 20 g
- Sodium: 270 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg