Description
A simple recipe for mini pumpkin cheesecakes.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottoms of muffin tins.
- In another bowl, beat cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla, and pumpkin pie spice. Mix well.
- Pour the mixture over the crust in muffin tins.
- Bake for 20-25 minutes.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with whipped cream if desired.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini pumpkin cheesecakes recipe