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- 1 cup graham cracker crumbs - 1/4 cup granulated sugar (for crust) - 1/4 cup unsalted butter, melted - 12 oz cream cheese, softened - 1/2 cup pumpkin puree - 1/2 cup granulated sugar (for filling) First, you need the main ingredients. The graham cracker crumbs form a tasty crust. The sugar adds sweetness, while melted butter binds it all together. Cream cheese gives the cake its rich, creamy texture. Pumpkin puree brings that autumn touch and flavor. Finally, a bit more sugar sweetens the filling. - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Next, we add spices and flavorings. The eggs help the filling set and add richness. Vanilla extract enhances the flavors. Ground cinnamon gives warmth, and nutmeg adds depth. Ground ginger adds a slight kick. A pinch of salt balances the sweetness. - Whipped cream for topping - Ground cinnamon for garnish Lastly, optional toppings make it special. Whipped cream adds lightness and creaminess. A sprinkle of ground cinnamon on top makes it pretty and adds more flavor. You can get creative with the toppings to make them your own! {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). This step warms the oven for even baking. 2. In a bowl, mix 1 cup of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/4 cup of melted unsalted butter. Use your hands or a fork to blend until it feels like wet sand. 3. Take about 1 tablespoon of this mixture and press it into the bottom of each paper liner in your muffin tin. Make sure it is compact and even. 1. In a clean bowl, use an electric mixer to beat 12 oz of softened cream cheese until it is smooth. You want it creamy without lumps. 2. Add 1/2 cup of pumpkin puree, 1/2 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract to the cream cheese. Sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. 3. Mix everything on low speed until it is silky smooth. This step brings all the flavors together. 1. Carefully spoon the filling into each prepared crust. Fill each cup about three-quarters full. 2. Bake in your preheated oven for 18-20 minutes. The centers should look set but still jiggle a little when you shake the pan. 3. After baking, turn off the oven and open the door slightly. Let the cheesecakes cool inside the oven for about 10 minutes. This helps prevent cracks. 1. Once cooled, take out the cheesecakes and let them cool to room temperature. 2. Place them in the fridge for at least 2 hours. This helps set the filling perfectly. 3. When ready to serve, top each cheesecake with whipped cream and sprinkle with ground cinnamon. Enjoy the festive taste! To make your filling creamy, use room temperature ingredients. Cold cream cheese will stay lumpy. So, take it out of the fridge at least 30 minutes before mixing. When you beat the cream cheese, do so until it's very smooth. This ensures no lumps. You want a silky texture for the perfect cheesecake. Baking your mini cheesecakes can be tricky. You must avoid overbaking them. Overbaked cheesecakes can crack and dry out. To check for doneness, gently shake the pan. The centers should jiggle slightly. If they look set but still have a wobble, they are done. Once out of the oven, let them cool slowly to avoid cracks. For a beautiful display, arrange your mini cheesecakes on a nice platter. You can add a drizzle of caramel for extra sweetness. This not only tastes great but also looks stunning. To make them even prettier, consider adding a small cinnamon stick or a sprinkle of nutmeg on top. These small touches create a warm, autumn feel. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling without lumps. Don’t Overmix: When adding the eggs to the filling, mix just until combined to prevent cracks in your cheesecakes. Chill Before Serving: Allow the mini cheesecakes to chill thoroughly in the refrigerator for at least 2 hours for the best texture and flavor. Customize Toppings: Experiment with different toppings like caramel sauce, chocolate drizzle, or even crushed nuts for added texture and flavor. {{image_4}} You can change the flavor of your mini pumpkin cheesecakes in fun ways. Try adding chocolate or caramel to the filling. This adds a rich sweetness that pairs well with pumpkin. Just swirl in melted chocolate or caramel before baking. You can also play with spices for more flavor. Along with cinnamon, nutmeg, and ginger, try adding allspice or cardamom. These spices add warmth and complexity. Experimenting with flavors makes each cheesecake unique and exciting. If you or your guests have dietary needs, you can still enjoy these cheesecakes. For a gluten-free crust, use crushed gluten-free cookies or almond flour. Mix these with melted butter and sugar just like the regular crust. For a vegan-friendly option, substitute cream cheese with a plant-based cream cheese. Use flax eggs instead of regular eggs. Combine one tablespoon of ground flaxseed with two and a half tablespoons of water for each egg. This keeps the texture creamy and delicious without using animal products. Mini pumpkin cheesecakes fit perfectly into your holiday meals. Serve them as a sweet treat after dinner. They also make great snacks for fall gatherings. For a fun touch, present them in creative serving dishes. Use small jars or colorful cupcake liners to make them stand out. You can even place a mini cheesecake on a small plate with a drizzle of caramel. It adds a lovely visual and tasty element. To keep your mini pumpkin cheesecakes fresh, follow these steps: - Refrigeration: Place the cheesecakes in an airtight container. This prevents them from drying out. They can stay in the fridge for up to 5 days. If you want to keep them longer, freezing is a great option. - Freezing: To freeze, wrap each cheesecake in plastic wrap. Then, place them in a freezer-safe container. They can last up to 3 months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight. How long do mini cheesecakes last? In the fridge, they last about 5 days. Check for signs of spoilage: - Texture Change: If they become dry or crumbly, it’s time to toss them. - Off Smell: If they smell sour, do not eat them. - Mold: Always check for mold before consuming. How do you serve mini cheesecakes again? First, remove them from the fridge. Here’s what I recommend: - Room Temperature: Let them sit out for about 15 minutes before serving. This brings back the creamy texture. - Avoid Heat: Do not reheat in the microwave or oven. This can make them lose their smooth texture. Enjoy your mini pumpkin cheesecakes as delightful autumn treats, even after storage! Yes, you can make them in advance. I recommend baking them a day before your event. After baking, let the cheesecakes cool to room temperature. Then, refrigerate them for at least two hours. This allows the flavors to meld and improves the texture. You can top them with whipped cream just before serving. This keeps them fresh and delightful. Yes, fresh pumpkin works well. To prepare fresh pumpkin, first, cut it in half and remove the seeds. Roast the halves in the oven at 350°F (175°C) for about 45 minutes or until soft. Once cooked, scoop out the flesh and blend it until smooth. Using fresh pumpkin can enhance the flavor. However, canned pumpkin is convenient and consistent. Watch for a slight jiggle in the center of the cheesecakes. They should look set but not overcooked. Bake them for 18 to 20 minutes. If you see cracks forming, they may be overbaked. After baking, let them cool in the oven for about 10 minutes. This helps them set perfectly without cracking. Mini pumpkin cheesecakes are simple to make and delicious to eat. We covered the must-have ingredients and shared easy steps to whip them up. Remember to use room temperature ingredients for a smooth filling. You can change the flavors or make them gluten-free as needed. Storing them properly ensures they stay fresh longer. With these tips and techniques, you can impress friends and family with your baking skills. Enjoy every bite of your tasty mini pumpkin cheesecakes!

Mini Pumpkin Cheesecakes

Delicious mini cheesecakes with a pumpkin twist, perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 4 cup granulated sugar (for crust)
  • 1 4 cup unsalted butter, melted
  • 12 oz cream cheese, softened to room temperature
  • 1 2 cup pumpkin puree
  • 1 2 cup granulated sugar (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 teaspoon salt
  • Whipped cream, for topping
  • Ground cinnamon, for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C) and prepare a 12-cup muffin tin by lining it with paper liners.
  • In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Use a fork or your hands to mix until the mixture resembles wet sand.
  • Evenly distribute approximately 1 tablespoon of the crumb mixture into the bottom of each paper liner, pressing down firmly to create a compact crust.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy without any lumps.
  • To the cream cheese, add the pumpkin puree, 1/2 cup granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix on low speed until all ingredients are fully combined and the mixture is silky smooth.
  • Carefully spoon the pumpkin cheesecake filling into each prepared crust, filling each cup about three-quarters full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes. The centers should look set but still have a slight jiggle when you gently shake the pan.
  • Once baking is complete, turn off the oven and open the oven door slightly to let the heat escape. Allow the cheesecakes to cool in the oven for about 10 minutes.
  • Remove the cheesecakes from the oven and let them cool completely to room temperature. Once cooled, refrigerate them for at least 2 hours, or until thoroughly chilled.
  • When ready to serve, generously top each chilled cheesecake with whipped cream and dust with ground cinnamon for a festive finish.

Notes

Arrange the mini cheesecakes on a decorative platter. For an added touch of sweetness, drizzle caramel sauce over the top. You can embellish each cheesecake with a small cinnamon stick or a pinch of nutmeg to enhance their visual appeal and create a cozy, autumnal atmosphere.
Keyword cheesecake, dessert, fall, mini, pumpkin