Description
Creamy mini pumpkin pie cheesecakes deliver autumn’s warmest comfort in one delightful bite. Smooth spiced filling nestled in crisp graham cracker crust promises pure seasonal bliss you cannot resist.
Ingredients
Scale
Crust:
- 1 cup (120 g) graham cracker crumbs
- 1/4 cup (57 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
Cheesecake Filling:
- 8 ounces (226 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (120 g) pumpkin puree
- 1 large egg yolk
Spice Mix:
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F (165°C) and arrange paper liners in a muffin tin, ensuring even spacing.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, stirring until the mixture resembles wet sand.
- Gently press the graham cracker mixture into the bottom of each muffin liner, creating a compact and even base.
- Using an electric mixer, whip cream cheese and sugar until smooth and creamy, with no visible lumps.
- Incorporate vanilla extract and egg into the cream cheese mixture, blending until fully integrated and uniform.
- Carefully spoon the cheesecake mixture over the prepared graham cracker crust in each muffin cup.
- In a separate bowl, whisk together pumpkin puree, egg yolk, sugar, and warming spices until thoroughly combined.
- Delicately spread the pumpkin mixture over the cheesecake layer, ensuring an even distribution.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the centers are just set and slightly jiggly.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature.
- Transfer to the refrigerator and chill for a minimum of 2 hours to firm up and enhance flavor development.
Notes
- Perfectly crush graham crackers to create a uniform, compact crust that holds together without being too dense.
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free cheesecake filling that blends seamlessly.
- Use fresh pumpkin pie spice or create a custom blend for a more vibrant, personalized autumn flavor profile that elevates the entire dessert.
- Avoid overmixing the cheesecake batter to prevent excess air bubbles, which can cause cracking and affect the creamy texture of these mini desserts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 177 kcal
- Sugar: 10 g
- Sodium: 93 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg