Description
Delicious bite-sized pumpkin cheesecakes with a graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 large egg
- Whipped cream for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press 1 tsp of mixture into each liner.
- In another bowl, beat cream cheese until smooth. Add pumpkin puree, 1/4 cup sugar, vanilla, and pumpkin pie spice. Mix well.
- Add egg and mix until just combined. Spoon filling over crusts, filling each liner almost to the top.
- Bake for 15-18 minutes until set. Let cool completely, then refrigerate for at least 1 hour.
- Garnish with whipped cream before serving if desired.
Notes
You can customize the seasonings to taste.