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.
Ingredients:
For the Crust:
1 cup (100g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
1 cup (120g) granulated sugar
1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
For Topping:
Whipped cream (optional)
Ground cinnamon or pumpkin spice (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
Make the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and smooth.
Fill the Cups:
Divide the cheesecake filling evenly among the muffin cups, pouring it over the crust.
Bake the Mini Cheesecakes:
Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracking.
Cool and Chill:
Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or until fully chilled.
Serve:
Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin spice, if desired.
Enjoy your delicious mini pumpkin cheesecakes, perfect for fall gatherings or any time you crave a taste of pumpkin!