Description
Silky mini pumpkin pie cheesecakes blend classic autumn flavors with creamy elegance. Spiced pumpkin nestled in a graham cracker crust offers a delightful miniature dessert perfect for seasonal gatherings.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 7.5 ounces (213 grams) pumpkin puree
- 1 ½ cups (180 grams) graham cracker crumbs
Sweeteners and Sugars:
- ½ cup (100 grams) granulated sugar
- 2 tablespoons (25 grams) brown sugar
- 3 tablespoons (36 grams) granulated sugar
Binding and Spice Ingredients:
- 2 large eggs
- 1 large egg
- 5 tablespoons (71 grams) unsalted butter, melted
- 6 tablespoons (90 milliliters) sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cinnamon
- ¼ cup cheesecake filling (reserved from above)
Optional Garnish:
- Whipped cream
- Pumpkin spice or cinnamon
- Chopped pecans
Instructions
- Prepare a standard muffin tin by lining with cupcake liners or coating with non-stick spray, ensuring smooth release of delicate desserts.
- Craft a rustic graham cracker foundation by mixing crumbs with melted butter, sugar, and a hint of cinnamon until perfectly moistened.
- Press the crumb mixture firmly into each muffin cavity, creating an even, compact base for the layered treat.
- Toast the crust in a preheated 350°F oven for 8-10 minutes, developing a golden, crisp texture.
- Whip cream cheese and sour cream together until velvety smooth, creating a luxurious cheesecake backdrop.
- Incorporate vanilla and granulated sugar, gently folding to maintain the mixture’s delicate consistency.
- Introduce eggs one at a time, stirring minimally to preserve the silky texture of the filling.
- Separate a small portion of the cheesecake mixture, then distribute the remaining batter evenly across the pre-baked crusts.
- Merge pumpkin puree with the reserved cheesecake filling, blending with brown sugar, eggs, and warming spices.
- Delicately layer the pumpkin mixture atop the cheesecake base, creating a beautiful two-toned effect.
- Bake for approximately 25 minutes, watching for set edges and a slight wobble in the center.
- Allow the mini cheesecakes to cool completely at room temperature, settling their delicate structure.
- Refrigerate for a minimum of 4 hours to achieve optimal flavor and firmness.
- Finish with a cloud of whipped cream, dusting of pumpkin pie spice, and optional pecan garnish just before serving.
Notes
- Prep Ahead: Soften cream cheese and eggs to room temperature for smoother, lump-free mixing.
- Crust Tip: Press graham cracker mixture firmly into each cup to create a solid, even base that won’t crumble.
- Mixing Magic: Gently fold ingredients to prevent overmixing, which can cause dense, tough cheesecakes.
- Baking Wisdom: Watch for slight jiggle in centers – they’ll continue setting while cooling, ensuring perfect texture.
- Chill Factor: Refrigerate for minimum 4 hours to develop rich flavors and achieve ideal cheesecake consistency.
- Serving Suggestion: Garnish with whipped cream, extra spices, and chopped pecans for restaurant-worthy presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg