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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
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Indulge in the delightful charm of Mini Pumpkin Cheesecakes, your go-to dessert this fall! These bite-sized treats combine the creamy richness of traditional cheesecake with the warm, spiced flavors of pumpkin, creating an irresistible dessert perfect for any occasion. Whether serving at holiday gatherings or enjoying a cozy evening at home, these mini cheesecakes are sure to impress. Easy to make and even easier to enjoy, they offer a balanced sweetness in perfectly portioned servings. Top them off with whipped cream, caramel drizzle, or a sprinkle of nuts for an added touch. Get ready to savor every bite!

Ingredients

Scale
  • 1½ cups graham cracker crumbs (crushed)
  • 2½ tbsp sugar
  • ⅓ cup butter (melted)
  • 8 oz cream cheese (room temperature)
  • 1 egg
  • ¼ cup sugar
  • ½ tsp vanilla
  • 7.5 oz pumpkin puree
  • ½ cup evaporated milk
  • ⅛ cup brown sugar
  • ⅛ cup sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners and lightly spray with nonstick cooking spray.
  2. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until it resembles wet sand. Press into muffin liners.
  3. Beat cream cheese and sugar until smooth; add egg and vanilla, mixing well. Stir in pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until blended.
  4. Spoon filling over crusts in muffin pan until three-quarters full.
  5. Bake for about 55 minutes or until set but slightly jiggly in the center.
  6. Allow to cool at room temperature before refrigerating until chilled.

Nutrition

Find it online: https://yummealguide.com/mini-pumpkin-cheesecakes/