Description
Delightful mini pumpkin cheesecakes bring autumn’s warmth to dessert tables with creamy spiced perfection. Compact individual portions invite pure seasonal indulgence, promising rich flavor in each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, room temperature
- 7.5 ounces (213 grams) pumpkin puree
- 1½ cups graham crackers, crushed
- 1 egg
Dairy and Liquid Ingredients:
- ½ cup evaporated milk
- ⅓ cup butter, melted
- 2½ tablespoons sugar
- ¼ cup sugar
- ⅛ cup brown sugar
Spices and Seasonings:
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
Instructions
- Prepare the workspace by preheating the oven to 350°F (175°C) and arranging paper liners in a muffin pan with a light nonstick spray coating.
- Craft the graham cracker foundation by blending crushed crackers with sugar and melted butter until thoroughly integrated, then firmly compact the mixture into each liner’s base.
- Toast the crust for 10-12 minutes until golden, then allow complete cooling to establish a sturdy foundation for the subsequent layers.
- Create the cream cheese mixture by whipping the cheese until silky smooth, incorporating egg, sugar, and vanilla until perfectly harmonized.
- Refrigerate the cream cheese blend for 30-40 minutes to achieve optimal consistency, then delicately distribute across the cooled graham cracker bases.
- Develop the pumpkin layer by whisking egg until light and aerated, then introducing pumpkin puree, evaporated milk, brown sugar, granulated sugar, cinnamon, nutmeg, and salt into a harmonious blend.
- Carefully cascade the pumpkin mixture over the cheesecake layer, utilizing the back of a spoon to ensure elegant, even distribution.
- Bake the assembled mini cheesecakes for 45-55 minutes, monitoring until edges stabilize and center maintains a subtle wobble.
- Extract from the oven and permit natural cooling, optionally chilling in the refrigerator to enhance flavor and texture before serving.
Notes
- Perfectly portioned dessert that combines the creamy richness of cheesecake with the warm, spicy flavors of pumpkin pie.
- Chilling the cheesecake mixture helps create a smoother, more stable filling that sets beautifully in each mini cake.
- Gently pouring the pumpkin layer over a spoon prevents breaking the delicate cheesecake base and ensures a clean, layered look.
- Slightly jiggly center is key to avoiding overcooked, dry mini cheesecakes – remove from oven when edges are set but middle has a gentle wobble.
- Make ahead and store in the refrigerator for up to 3-4 days, perfect for preparing in advance of holiday gatherings or special occasions.
- Room temperature ingredients blend more smoothly, so let cream cheese and eggs sit out for about 30 minutes before mixing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg