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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
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If you’re in search of a delightful dessert that captures the warm essence of fall, Mini Pumpkin Cheesecakes are the perfect choice. These mini treats blend the beloved flavors of traditional pumpkin pie with the creamy richness of cheesecake, all in an adorable bite-sized form. Ideal for gatherings or cozy nights at home, these cheesecakes are quick to prepare and sure to impress your family and friends. With a buttery graham cracker crust and a spiced pumpkin filling, each cheesecake offers a perfect balance of sweetness and warmth, making them a must-try this season.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 3.5 tbsp unsalted butter (melted)
  • 12 oz cream cheese (softened)
  • 2/3 cup pumpkin puree
  • 2.5 tbsp sour cream
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp all-purpose flour
  • 1 tbsp heavy cream

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix graham cracker crumbs, sugar, melted butter, and salt in a bowl. Press into muffin tin liners to form the crust.
  3. Beat softened cream cheese until smooth; add pumpkin puree, sour cream, brown sugar, granulated sugar, egg, egg yolk, vanilla, molasses, and spices. Mix until combined.
  4. Spoon filling into crusts, filling about 2/3 full.
  5. Bake for 20-25 minutes until set but slightly jiggly in the center.
  6. Cool completely before refrigerating for at least 2 hours.

Nutrition

Find it online: https://www.kitchenstorydaily.com/mini-pumpkin-cheesecakes/