Description
These mini pumpkin spice cheesecakes are the perfect fall treat. With a rich, creamy pumpkin filling, a buttery graham cracker crust, and a dusting of pumpkin pie spice on top, these bite-sized cheesecakes are sure to satisfy your pumpkin cravings!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 large eggs
- Whipped cream and additional pumpkin pie spice for serving
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of each cupcake liner to form a crust.
- In a large bowl, beat the softened cream cheese until smooth. Add the canned pumpkin, 1 cup sugar, vanilla extract, and pumpkin pie spice. Mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Pour the pumpkin cheesecake mixture over the graham cracker crust in each cupcake liner, filling each about 3/4 full.
- Bake for 25-30 minutes, or until the center is set (a slight jiggle is fine).
- Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours to set.
- Serve with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
Notes
- For an extra indulgent touch, drizzle caramel sauce over the mini cheesecakes before serving.
- These cheesecakes can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes