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Mini Pumpkin Cheesecakes

A buttery graham cracker bottom crust with creamy pumpkin cheesecake. I love the flavor because it’s not overwhelming pumpkin in your face, just enough to give you all the fall feels. Top with some whipped cream, a sprinkle of cinnamon and you are in a bit of pumpkin heaven.

Prep time: 15 min  |  Cook time: 30 min + chill time  |  Total: 45 min + chill time

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Ingredients

CRUST

1 1/4 cup graham cracker crumbs

1/4 cup granulater sugar

1/4 cup brown sugar

1/4 cup butter, melted

CHEESECAKE

1 1/2 cup pumpkin puree

3 large eggs

1/2 cup brown sugar

1 1/2 teaspoon cinnamon

1/2 tsp. nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

24 oz. cream cheese, softened

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line 24 regular sized muffin tins with paper liners.
  2. In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, melted butter and mix well.
  3. Divide evenly among lined muffin tins (about 1 to 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
  4. In a large bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
  5. In a mixer, combine softened cream cheese, 1/2 cup sugar, and vanilla. Blend until creamy. Combine the pumpkin mixture with the cream cheese mixture in the mixer and mix until smooth.
  6. Fill each muffin tin with 1/3 cup of the batter. Bake at 350 degrees for 25-30 minutes or until centers are set. Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.

Notes

Find it online: https://lolohomekitchen.com/2019-9-mini-pumpkin-cheesecakes/