Mini Pumpkin Cheesecakes
Delightful bite-sized cheesecakes featuring pumpkin and warm spices, perfect for fall gatherings.
Ingredients
For the Crust
- 1 cup Crushed graham crackers Can substitute with crushed digestive biscuits or gluten-free alternatives.
- 4 tablespoons Butter, melted For binding the crust.
- 2 tablespoons Granulated sugar Can substitute with coconut sugar.
For the Cheesecake Filling
- 16 ounces Cream cheese, softened A vegan cream cheese alternative can be used for dairy-free option.
- 1 cup Pumpkin puree Use canned or homemade puree.
- 2/3 cup Granulated sugar Can substitute with maple syrup.
- 2 large Eggs For vegan option, use flaxseed meal mixed with water.
- 1 teaspoon Ground cinnamon Warm spice for flavor.
- 1/2 teaspoon Ground nutmeg Adds warmth to the filling.
- 1/4 teaspoon Ground cloves To enhance the flavor complexity.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of lined muffin tins to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, then mix in the pumpkin puree and eggs, blending until well combined.
- Sprinkle in the cinnamon, nutmeg, and cloves, blending until creamy.
- Spoon the pumpkin cheesecake mixture over the crusts, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 20-25 minutes, or until edges are set but centers still jiggle.
- Let cool in the tins before transferring to the fridge. Chill for at least two hours, preferably overnight.
Serving
- Top each mini cheesecake with whipped cream and a sprinkle of cinnamon or a drizzle of caramel before serving.
Notes
Allow cheesecakes to chill overnight for the best flavor. The balance of spices is essential for the nostalgic fall flavor.