Description
Delightfully creamy and spiced pumpkin mini cheesecakes served in a graham cracker crust, perfect for fall gatherings or a sweet treat any time of the year.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup whipped cream for topping
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of mini cupcake liners to form the crust.
- In a separate bowl, beat together cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice until smooth and creamy.
- Spoon the pumpkin cheesecake mixture over the crust in each liner, filling them about 3/4 full.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and a sprinkle of pumpkin spice for garnish.
Notes
For an extra festive touch, consider adding caramel sauce or chopped pecans on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes