Description
Creamy mini pumpkin cheesecakes dance with autumn’s warmth, blending silky cream cheese and rich spices into perfectly portioned dessert bites. Seasonal comfort nestles in each delicate graham cracker crust, promising sweet memories with every delightful spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 450 g (16 ounces) cream cheese, softened
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- ¾ cup (150 g) granulated sugar
Crust Ingredients:
- 1 cup (100 g) graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Spices and Flavor Enhancers:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
- Caramel drizzle or crushed pecans
Instructions
- Warm the oven to a moderate temperature, preparing a muffin tin with protective paper liners or lightly coating a specialized mini cheesecake pan with a thin layer of cooking spray.
- Crush graham crackers into fine, uniform crumbs, creating a delicate foundation for the miniature desserts.
- Blend cream cheese until smooth and velvety, ensuring no lumps remain in the mixture.
- Incorporate pumpkin puree and spices, stirring gently to distribute the warm, autumnal flavors evenly throughout the batter.
- Crack eggs into the cream cheese mixture, folding them in carefully to maintain a silky, consistent texture.
- Add vanilla extract and mix until the ingredients are perfectly harmonized.
- Distribute the graham cracker base evenly across the prepared muffin cavities, pressing firmly to create a compact crust.
- Carefully pour the pumpkin cheesecake batter over the cracker foundation, filling each compartment about three-quarters full.
- Slide the filled tin into the preheated oven, allowing the mini cheesecakes to bake until the edges are set but the center remains slightly jiggly.
- Remove from the oven and let the delicate desserts cool completely at room temperature.
- Refrigerate for several hours to allow the cheesecakes to firm up and develop a rich, creamy consistency.
- Optional: Garnish with a dollop of whipped cream and a sprinkle of ground cinnamon before serving.
Notes
- Opt for room temperature cream cheese to ensure a smooth, lump-free batter that blends effortlessly.
- Use fresh pumpkin puree for a more vibrant flavor, but canned works perfectly fine if you’re short on time.
- Gently tap the pan after filling to release any air bubbles, creating a silky-smooth cheesecake texture.
- Cool the mini cheesecakes completely in the pan before removing to prevent cracking and maintain their delicate structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 223
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 56 mg