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Best Mini Pumpkin Cheesecakes for Fall Fun Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Mini Pumpkin Cheesecakes are a perfect fall dessert that’s easy to make and delightfully creamy. Featuring a buttery graham cracker crust and spiced pumpkin cheesecake filling, these bite-sized treats bring festive flavor to any occasion. Topped with optional whipped cream and crushed pecans, they make an irresistible addition to Thanksgiving or autumn gatherings.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter

Filling

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin purée
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon

Topping (Optional)

  • Whipped cream
  • Crushed pecans or graham cracker crumbs

Instructions

  1. Preheat and prepare muffin tin: Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners to prevent sticking and ease removal.
  2. Make the crust: In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well blended. Spoon approximately one tablespoon of the crust mixture into each muffin liner and press firmly to form an even base layer.
  3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1/2 cup granulated sugar and mix thoroughly. Incorporate the pumpkin purée, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon, beating until the filling is well combined and smooth.
  4. Fill muffin cups: Evenly divide the pumpkin cheesecake filling over each crust base in the muffin tin, filling each about three-quarters full to allow for slight rising during baking.
  5. Bake the cheesecakes: Place the tin in the preheated oven and bake for 20 to 25 minutes, or until the centers are just set and no longer jiggly. Avoid overbaking to keep the texture creamy.
  6. Cool and chill: Remove the cheesecakes from the oven and let them cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours to set fully before serving.
  7. Add toppings and serve: Before serving, optionally top each mini cheesecake with whipped cream and garnish with crushed pecans or extra graham cracker crumbs for added texture and flavor.

Notes

  • These mini cheesecakes can be prepared ahead of time and refrigerated for up to 3 days, making them great for entertaining.
  • For a gluten-free version, substitute regular graham crackers with gluten-free graham cracker crumbs.
  • Make sure to soften the cream cheese completely for a smooth, lump-free filling.
  • Do not overbake to maintain creamy texture; centers should be just set.
  • If desired, freeze leftovers for up to one month and thaw in refrigerator before serving.

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Find it online: https://cozyfamilydinners.com/best-mini-pumpkin-cheesecakes-for-fall-fun-recipe/