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Mini Pumpkin Cheesecakes: A Delightful Fall Treat!

Mini Pumpkin Cheesecakes
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Mini Pumpkin Cheesecakes are a delightful fall treat that combines the creamy texture of cheesecake with the warm flavors of pumpkin and spices.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture into the bottom of a muffin tin lined with cupcake liners.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add pumpkin puree, sugar, eggs, vanilla, and spices; mix until well combined.
  6. Pour the pumpkin mixture over the crust in each muffin cup.
  7. Bake for 20-25 minutes or until the centers are set.
  8. Let cool, then refrigerate for at least 2 hours before serving.

Notes

  • These cheesecakes can be topped with whipped cream for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free graham crackers.

Nutrition

Find it online: https://howeats.com/mini-pumpkin-cheesecakes-fall-dessert-recipe/