Mini Pumpkin Pie Cheesecakes (Print)
Smooth and spiced mini cheesecakes with pumpkin pie flavors. Great for Thanksgiving or any fall event. Easy and tasty!
# Ingredients:
01 -
1/4 teaspoon cinnamon, ground.
02 -
1/8 teaspoon nutmeg, ground.
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1/8 teaspoon ginger, ground.
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1 cup crushed graham crackers.
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2 tablespoons white sugar.
06 -
1/4 cup butter, melted.
07 -
8 ounces softened cream cheese.
08 -
1/4 cup sugar.
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1/2 teaspoon vanilla.
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1 egg, large.
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1/2 cup pumpkin puree.
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1 egg yolk, large.
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1 tablespoon sugar.
# Steps:
01 -
Set your oven to 325°F (165°C) and prep a muffin tin by adding paper liners to the cups.
02 -
Stir together the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture tightly into the bottom of the muffin liners.
03 -
In a clean bowl, whip the cream cheese and sugar until it’s creamy. Mix in the vanilla and egg, then fill the crusts with this cheesecake mix.
04 -
Mix the pumpkin, sugar, egg yolk, and spices together in a different bowl. Carefully layer this on top of the cheesecake mix.
05 -
Pop the tin into the oven and bake for 25-30 minutes or until firm. Let them cool off completely, then chill in the fridge for at least 2 hours before enjoying.
# Notes:
01 -
For a fun topping, add whipped cream and a sprinkle of cinnamon.
02 -
Make them ahead of time—they’re perfect for hosting and can be prepped a day early!