The BEST Mini Pumpkin Cheesecakes for an Indulgent Fall Treat
Indulge in the creamy goodness of mini pumpkin cheesecakes, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 12 mini graham cracker crusts
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, and vanilla.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin spice and salt until well blended.
- Evenly distribute the mixture into the mini graham cracker crusts.
- Bake for 25-30 minutes or until set.
- Let cool before serving.
Notes
- Chill the cheesecakes in the refrigerator for at least 2 hours for the best texture.
- Top with whipped cream if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Pumpkin Cheesecakes, Cheesecake Recipe, Fall Desserts