Get ready to transform your kitchen into a fall flavor paradise with these adorable Mini Pumpkin Spice Cheesecakes that are about to become your new seasonal obsession! Imagine perfectly portioned, creamy cheesecake bites bursting with warm pumpkin spice, nestled on a buttery graham cracker crust that will make your taste buds dance with delight. Whether you're hosting a cozy gathering or craving a personal dessert treat, these mini cheesecakes are guaranteed to steal the show and have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 packages (8 oz each) cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating a firm, even crust.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add 1 cup sugar and mix until fully incorporated.
- Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on medium speed until the mixture is completely smooth and no lumps remain.
- Carefully pour the pumpkin cheesecake batter over the graham cracker crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let the cheesecakes cool in the pan for 1 hour at room temperature. Then refrigerate for at least 2 hours or overnight to set completely.
- Before serving, garnish with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce if desired.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature before mixing to achieve a smoother, lump-free batter.
- Don't Overmix: Beat the cheesecake mixture just until ingredients are combined to prevent incorporating too much air, which can cause cracking.
- Water Bath Alternative: If you want extra-creamy cheesecakes, place the muffin tin in a larger pan filled with about 1 inch of hot water while baking.
- Cooling is Crucial: Allow cheesecakes to cool gradually to prevent sudden temperature changes that can cause surface cracks.
- Make Ahead Friendly: These mini cheesecakes can be prepared up to 3 days in advance and stored covered in the refrigerator.
- Garnish Options: Experiment with toppings like candied pecans, caramel drizzle, or a sprinkle of cinnamon to elevate your presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 90mg
