Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
Instructions
- Mix graham cracker crumbs with sugar, then stir in melted butter until the mixture resembles wet sand. Divide among mini muffin tin liners and press to form crusts. Bake at 350°F (175°C) for 8 minutes; cool.
- Beat softened cream cheese until smooth. Add sugar, pumpkin puree, eggs, vanilla, and spices; mix until creamy.
- Spoon the filling over cooled crusts in muffin cups, smoothing the tops.
- Bake at 350°F (175°C) for 20-22 minutes until centers are just set. Cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Notes
- Ensure cream cheese is softened for smooth mixing.
- For a more intense pumpkin flavor, add a dash more pumpkin puree.
- Use silicone muffin molds for easy removal.
- If desired, top with whipped cream or cinnamon before serving.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160 Kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg