WHAT’S FOR DESSERT?
Mini Pumpkin Cheesecakes
Array/5
COOK TIME
30 min + chill time
TOTAL TIME
45 min + chill time
SERVINGS
24 mini cheesecakes
Holy goodness! I don’t want to oversell these, but they are really, really good. My friend Jessie sent me a photo of mini cherry cheesecakes (that looked amazing too) and suggested I try a pumpkin version. Genius! Thank you Jessie, because these are delicious.
Also, super easy! (which is a must in my book). 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.
Love these! You gotta try them! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!
Print
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.
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
- Preheat oven to 350 degrees. Line 24 regular sized muffin tins with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, melted butter and mix well.
- Divide evenly among lined muffin tins (about 1 to 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
- In a large bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
- 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.
- 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
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
2 Responses
what’s the calories and macros? these look so good!
I am sorry, I don’t know that exact information.