These mini pumpkin cheesecakes are the ultimate fall treat, combining a buttery graham cracker crust with a velvety, spiced pumpkin cream cheese filling. Perfectly portioned and easy to bake, they are the ideal dessert for holiday parties or cozy evenings. The individual size ensures even baking and consistent texture, making them a stress-free alternative to traditional pumpkin pie that your guests will absolutely love.
1.5 cups graham cracker crumbs
3 tbsp melted butter
16 oz cream cheese, room temperature
0.5 cup pumpkin puree
0.5 cup granulated sugar
2 large eggs, room temperature
1 tsp pumpkin pie spice
1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
Combine graham cracker crumbs with melted butter in a bowl.
Press one tablespoon of crust mixture into the bottom of each muffin liner.
Bake crusts for five minutes to set.
Beat cream cheese and sugar in a large bowl until smooth.
Add pumpkin puree, pumpkin pie spice, and vanilla extract; blend on low.
Incorporate eggs one at a time, mixing until just combined.
Distribute batter evenly into the muffin cups.
Bake for 18 to 20 minutes until set.
Ensure cream cheese and eggs are at room temperature to avoid lumps. Use 100% pure pumpkin puree, not pumpkin pie filling. Store leftovers in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/mini-pumpkin-cheesecakes/