Mini Pumpkin Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping (optional)
Directions:
1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a small bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Mix until crumbs are evenly coated.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust.
4. In a medium bowl, beat the softened cream cheese until smooth.
5. Add pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and cloves; mix until well combined.
6. Beat in the egg and vanilla extract until the mixture is smooth and creamy.
7. Spoon the pumpkin cheesecake filling over the crusts in the muffin tin, filling each about three-quarters full.
8. Bake for 20-25 minutes or until the centers are set but still slightly jiggly.
9. Remove from oven and let cool completely. Refrigerate for at least 2 hours before serving.
10. Top with whipped cream if desired before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 280 kcal | Servings: 12 mini cheesecakes
Tips:
Use softened cream cheese to ensure a smooth, lump-free filling.
Allow cheesecakes to chill thoroughly for the best texture and flavor.