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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
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Indulge in the cozy flavors of fall with these delightful Mini Pumpkin Cheesecakes. Combining the creamy richness of cheesecake with the spiced essence of pumpkin, these bite-sized treats are perfect for any occasion—from family gatherings to festive holiday parties. With a simple crust and a smooth filling that packs a punch of flavor, you’ll love how easy they are to make. Serve them chilled for a sweet end to your meal or as a comforting snack during chilly evenings. Each mini cheesecake is perfectly portioned, ensuring everyone can enjoy their own little dessert without the fuss of slicing. Get ready to impress your family and friends with this irresistible fall favorite!

Ingredients

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  • 1½ cups crushed graham crackers
  • 2½ tbsp sugar
  • ⅓ cup melted butter
  • 8 oz cream cheese (room temperature)
  • 1 egg
  • ¼ cup sugar
  • ½ tsp vanilla
  • 7.5 oz pumpkin puree
  • ½ cup evaporated milk
  • ⅛ cup brown sugar
  • ⅛ cup sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners and lightly spray with nonstick cooking spray.
  2. In a bowl, combine crushed graham crackers, sugar, and melted butter. Mix well and press into each muffin liner to form the crust.
  3. In another bowl, beat cream cheese until smooth. Gradually add eggs, sugar, vanilla, pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until well incorporated.
  4. Pour the filling over each crust until nearly full. Bake for about 55 minutes or until set but slightly jiggly in the center. Let cool before serving.

Nutrition

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