Description
Easy and creamy mini pumpkin cheesecakes perfect for holiday gatherings.
Ingredients
- ¾ cup granulated sugar, divided
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons salted butter, melted
- 24 ounces cream cheese, room temperature
- 15 ounces pumpkin puree
- ¼ cup dark brown sugar
- ⅓ cup heavy whipping cream
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F and line two muffin pans with 24 paper liners. In a medium bowl, mix the graham cracker crumbs, ¼ cup of the granulated sugar, and the melted butter until it resembles wet sand. Press 1 ½ tablespoons of this mixture into the bottom of each liner and bake for seven minutes.
- While the crusts cool, beat the cream cheese until smooth. Add the remaining ½ cup of granulated sugar, pumpkin puree, brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract. Mix on low speed until everything is just combined.
- Pour about ¼ cup of the cheesecake filling over each crust.
- Bake for 20-22 minutes. The centers should still be a little jiggly. Let them cool completely on a wire rack, and then refrigerate for at least three hours. Top with whipped cream and a sprinkle of cinnamon if you like.
Notes
- Top with whipped cream and a sprinkle of cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American