Mini Pumpkin Cheesecake
Equipment
- 1 muffin tin
- 12 paper liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 Mixing spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Spatula
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of each liner.
- In another bowl, beat the cream cheese and sugar until smooth using an electric mixer.
- Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture and blend until fully combined.
- Divide the pumpkin mixture evenly among the prepared liners, filling each about 3/4 full.
- Bake in the preheated oven for 20-22 minutes until the centers are set.
- Remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 1 hour before serving.
- Whip the heavy whipping cream until stiff peaks form and dollop on top of each cheesecake before serving.
Notes
To ensure the best results, make sure all your ingredients, especially the cream cheese, are at room temperature for a smooth batter. If you want to add a bit of crunch, consider adding crushed nuts or a sprinkle of cinnamon on top of the whipped cream. These mini cheesecakes can be made a day in advance and stored in the refrigerator, making them a convenient and delicious option for holiday gatherings.
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