Okay, so yes, making individual cheesecakes for everyone can feel daunting. But the presentation of this is magazine quality! Whether you’re making it for a dinner party or just for yourself, you’re going to love how it turns out. Adding pumpkin to cheesecake is the best thing that could ever happen, it’s perfect. It’s especially perfect for Fall get togethers. Give this recipe a try.
- Yield: 6
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Mini Pumpkin Cheesecake
Adding pumpkin to cheesecake is the best thing that could ever happen, it's perfect. Give this recipe a try.
Ingredients
- Crust
- vegetable oil spray
- 1 cup graham crackers crumbs
- 2 tablespoons brown sugar
- pinch of salt
- 1 tablespoon unsalted butter - melted
- Filling
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 egg
- 2 egg whites
- 1/2 teaspoon ground cinnamon
- 1/4 teaspooon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 375°F. To make the crust, spray six individual ceramic dishes with vegetable oil spray. Pulse the graham cracker crumbs, sugar, and salt in a food processor several times. Add the butter and pulse until well combined. Press the mixture into the bottoms and about halfway up the sides of the prepared ramekins. Bake in the preheated oven for 10 minutes, until beginning to brown. Remove from oven and let cool slightly. Reduce the oven temperature to 325°F.
- To make the filling, beat the cream cheese, sour cream, pumpkin puree, and sugar in a bowl until smooth. Add the egg and egg whites and continue to beat until well mixed. Add the cinnamon, ginger, nutmeg, vanilla extract, and salt and beat well.
- Spoon the filling into the prepared crusts and bake in the oven for about 35 minutes. Remove and let cool to room temperature. Cover and refrigerate for at least 4 hours. Run a knife on the edge of each cheesecake to remove it from the ramekin and serve cold.