Description
Creamy mini pumpkin cheesecakes bring autumn’s warmth to classic dessert lovers. Spiced graham cracker crusts and rich cream cheese filling create perfect single-serving delights you’ll savor with each delectable bite.
Ingredients
Scale
- 450 g (16 oz) cream cheese, softened
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup (100 g) graham cracker crumbs
- 4 tbsps unsalted butter, melted
- 2 tbsps granulated sugar
- 1 tsp ground cinnamon
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
- Caramel drizzle or crushed pecans
Instructions
- Preparation: Preheat oven to 325°F and line a muffin tin with paper liners or lightly spray a mini cheesecake pan, ensuring smooth surface coverage.
- Crust Formation: Pulverize graham crackers into fine crumbs, then press the mixture firmly into the bottom of each cavity, creating a solid, compact base.
- Batter Composition: Whip cream cheese until ultra-smooth, eliminating any potential lumps, then gently fold in pumpkin puree, warming spices, eggs, and vanilla extract, blending until the mixture achieves a uniform, silky consistency.
- Baking Process: Carefully distribute the pumpkin cheesecake batter over the graham cracker foundation, filling each compartment approximately three-quarters full, then transfer the tin to the preheated oven.
- Cooling and Setting: Bake until edges are set but centers remain slightly wobbly, then remove from oven and allow to cool completely at room temperature before transferring to the refrigerator for several hours to achieve a firm, decadent texture.
- Presentation: Optionally crown each mini cheesecake with a delicate swirl of whipped cream and a light dusting of ground cinnamon just before serving.
Notes
- Achieve Smooth Cream Cheese: Ensure cream cheese is at room temperature before blending to prevent lumps and create a silky-smooth texture.
- Prevent Cracking Technique: Bake cheesecakes in a water bath or place a pan of hot water in the oven to create humidity, preventing surface cracks and maintaining a creamy consistency.
- Precise Crust Preparation: Press graham cracker crust firmly and evenly into the pan, using the back of a spoon or bottom of a glass to create a compact, uniform base.
- Dietary Modification Options: Swap graham crackers with gluten-free alternatives, use low-fat cream cheese, or replace eggs with a vegan egg substitute to accommodate different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 239
- Sugar: 18 g
- Sodium: 179 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 64 mg