Mini Pumpkin Cheesecake
This is the time of year when everything is pumpkin this or pumpkin that. This mini pumpkin cheesecake recipe is so delicious. You can put them on a platter and serve to your guests along with some other delicious mini cheesecakes you can find here.
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What Will I Need to Make these Delicious Minis?
For the crust you will need the following ingredients:
- graham cracker crumbs
- Sugar
- Light Brown Sugar
- Unsalted Sweet Cream Butter, melted
To make the cheesecake portion the following ingredients are needed:
- Pure Pumpkin Puree
- Large Eggs
- Light Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Kosher Salt
- 3 – 8oz oz. Cream Cheese softened
- Sugar
- Pure Vanilla Extract
Is it Hard to Make This Mini Pumpkin Cheesecake Recipe?
It is not hard to make this recipe, although it does contain a few steps. You will able to print out this recipe below in order to keep it for yourself.
To make the crust for the cheesecakes:
Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.
Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.
Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.
Using a flat bottomed cup or measuring cup, lightly press down onto the crust.
Set aside
Now for the cheesecake filling instructions:
Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt.
In another large, beat together the cream cheese, sugar, and vanilla extract.
Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
Remove from oven and place onto the counter to cool to room temp.
Once cooled, move tray into the fridge for overnight.
When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!
Mini Pumpkin Cheesecake Recipe
Ingredients
Crust Ingredients
- 1 ¼ cup graham cracker crumbs
- ¼ cup Sugar
- ¼ cup Light Brown Sugar
- ¼ cup Unsalted Sweet Cream Butter melted
Cheesecake Ingredients
- 1 ½ cup Pure Pumpkin Puree
- 3 Large Eggs
- ½ cup Light Brown Sugar
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginge
- ¼ tsp Kosher Salt
- 3 – 8 oz oz. Cream Cheese softened
- ½ cup Sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Crust Directions
- Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.
- Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.
- Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.
- Using a flat bottomed cup or measuring cup, lightly press down onto the crust.
- Set aside
- Cheesecake Instructions
- Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- In another large, beat together the cream cheese, sugar, and vanilla extract.
- Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
- Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
- Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
- Remove from oven and place onto the counter to cool to room temp.
- Once cooled, move the tray into the fridge overnight.
- When ready to eat, serve with whipped cream, pecan, and a dash of cinnamon!
Notes
Nutrition
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