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Mini Pumpkin Cheesecakes Recipe

★★★★★

4.5 from 107 reviews
  • Author: Julian
  • Total Time: 50 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Mini Pumpkin Cheesecakes are a delightful fall-inspired dessert featuring a creamy pumpkin-flavored filling atop a buttery graham cracker crust. Perfectly portioned in muffin tins, they bake to a smooth, rich consistency with a hint of warm pumpkin pie spice, making them an ideal treat for gatherings or cozy nights in.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  1. Preparation: Gather all ingredients and preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time you finish preparing the cheesecakes.
  2. Make the crust: In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir thoroughly until the mixture is evenly moistened and crumbly.
  3. Prepare the muffin tin: Line a standard muffin tin with cupcake liners for easy removal and clean-up. Evenly distribute the crust mixture into each liner, pressing down firmly to create a compact base.
  4. Make the filling: In a large bowl, blend the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the pumpkin puree and 1 cup sugar, continuing to mix until fully incorporated and smooth.
  5. Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition to ensure a uniform texture. Then add vanilla extract, pumpkin pie spice, and salt, mixing until the filling is smooth and all ingredients are combined.
  6. Fill the crusts: Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner about three-quarters full to allow room for slight rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The cheesecakes should be set at the edges but still slightly jiggly in the center when done.
  8. Cool: Remove the cheesecakes from the oven and let them cool on a wire rack at room temperature to avoid condensation forming.
  9. Chill: Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and firm, enhancing the flavors and texture before serving.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Use room temperature eggs to help the filling blend evenly and prevent curdling.
  • Do not overbake; the centers should be slightly jiggly to maintain a creamy texture.
  • You can substitute the graham cracker crumbs with gingersnap crumbs for a spicier crust variation.
  • Store leftovers covered in the refrigerator for up to 3-4 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini pumpkin cheesecakes, pumpkin dessert, fall dessert, pumpkin spice, graham cracker crust, individual cheesecakes

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