Mini Pumpkin Cheesecakes
Ingredients:
For The Crust
- 1½ cups graham crackers crushed
- 2½ tbsp sugar
- ⅓ cup butter melted
For The Cheesecake
- 8 oz cream cheese room temperature
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
For The Pumpkin Layer
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- 1 egg
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Directions:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix crushed graham crackers, sugar, and melted butter until combined. Press about one tablespoon of crust mixture into the bottom of each muffin liner.
3. Bake crusts for 5 minutes, then remove from oven and set aside.
4. In a separate bowl, beat the cream cheese until smooth. Add egg, sugar, and vanilla, and mix until fully combined.
5. In another bowl, whisk together pumpkin puree, evaporated milk, egg, brown sugar, sugar, cinnamon, nutmeg, and salt.
6. Spoon a small amount of cheesecake mixture over each crust in the muffin tin.
7. Carefully layer the pumpkin mixture on top of the cheesecake layer, filling each cup almost to the top.
8. Bake for 20-25 minutes until cheesecakes are set but still slightly jiggly in the center.
9. Remove from oven and allow to cool completely before refrigerating for at least 2 hours.
10. Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 210 kcal | Servings: 12 mini cheesecakes
Tips:
Use room temperature cream cheese for a smoother cheesecake batter.
Allow cheesecakes to chill thoroughly to achieve the perfect creamy texture.