Mini Pumpkin Cheesecakes
If you love pumpkin pie and cheesecake this recipe is the best of both worlds. It’s a classic dessert and always a holiday crowd pleaser. Mini desserts are ideal for larger family gatherings because they are the perfect bite size, easy to pick up and enjoy. They are loaded with real pumpkin flavor, richly spiced and super creamy. This scrumptious pumpkin pie cheesecake recipe is easy to follow and made of three parts: the pumpkin pie cheesecake filling, the graham cracker crust and whipped cream. Let’s get started creating these adorable Mini Pumpkin Cheesecakes!
Spices: For this decadent dessert you will need cinnamon, nutmeg, ginger and salt.
Ingredients
3/4 cup granulated sugar (divided)
3/4 cup brown sugar (divided)
1/4 cup salted butter
1 1/2 cup pumpkin purée
1 1/4 cup graham cracker crumbs
3 large organic eggs
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
24 ounces softened cream cheese
Prepare
You will need a mini 24 cup muffin tin and 24 mini cupcake liners.
In a medium size mixing bowl combine the graham cracker crumbs, 1/4 cup brown sugar, 1/4 cup granulated sugar, and melted butter. Divide the mixture amongst the muffin tin compartments (lined with cupcake paper) and press down firmly. After these are filled, place them in the refrigerator to chill while preparing the filling.
In a large mixing bowl combine the pumpkin purée, 3 eggs, cinnamon, nutmeg, ginger, salt and 1/2 cup brown sugar. Mix together well. In a medium bowl combine the softened cream cheese, vanilla extract and 1/2 cup granulated sugar. Blend these together until creamy.
Preheat the oven at 350°. Next combine the pumpkin mixture with the creamy cheesecake mixture and blend both together until smooth. Remove the muffin tin from the refrigerator and carefully scoop 1/3 cup of filling into each muffin liner.
Place the muffin tin in the oven and bake for 25 to 30 minutes. Cool the mini cheesecakes on a wire rack. Cover the cheesecakes and refrigerate for 2 to 3 hours or until ready to serve.
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