Description
These Mini Pumpkin Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin. A perfect autumn treat, these individual servings are easy to make and even easier to enjoy. The graham cracker crust adds a crunchy contrast to the smooth, spiced filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9×13 inch baking dish.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Beat until well blended.
- Pour mixture over crust in the baking dish.
- Bake for 35-40 minutes, or until the center is set.
- Cool, then refrigerate for at least 3 hours before serving.
Notes
- You can make these cheesecakes in a muffin tin for individual servings instead of using a 9×13 inch baking dish.
- For added texture and flavor, top with whipped cream or a drizzle of caramel before serving.
- Be sure to let the cheesecake cool completely before refrigerating to ensure the proper texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes