Mini Pumpkin Cheesecakes
HB-14527 · Hand-built original · American
Small pumpkin cheesecakes on graham cracker crusts, chilled until firm and finished with whipped cream and cinnamon.
AmericanDessert3 hr 35 minServes 12280 kcalGluten-freeDiabeticRenal
Main ingredient: crumbs
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1 Cup Graham Cracker Crumbs
- 4 Tablespoons Salted Butter (Melted)
- 3 Tablespoons Sugar
- 12 Ounces Cream Cheese (Softened)
- ¾ Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- ½ Cup Granulated Sugar
- 1 Teaspoon Pumpkin Pie Spice
- 2 Large Eggs
- Whipped Cream (for Topping)
- Ground Cinnamon (for topping)
Method
- Heat the oven to 325°F and line a muffin tin with cupcake liners.
- Mix the graham cracker crumbs with the melted butter and 3 tbsp sugar, spoon about a tablespoon into each liner, and press the crumbs down firmly into an even crust.
- Beat the softened cream cheese with the pumpkin puree in a large bowl until completely smooth.
- Beat the vanilla extract, 1/2 cup granulated sugar and pumpkin pie spice into the pumpkin mixture.
- Add the eggs one at a time, mixing thoroughly after each addition so the filling stays smooth.
- Scoop the filling into the liners until they are almost full and bake the mini cheesecakes for 16 to 20 minutes until their centres are just set.
- Cool the cheesecakes to room temperature, cover the tin, and refrigerate them for at least 3 hours or overnight until thoroughly chilled.
- Top each chilled cheesecake with whipped cream and a dusting of ground cinnamon before serving.
Prep: 10 min · Cook: 25 min · Total: 215 min
Nutrition (per serving, where published)
280 kcalCalories
4.3 gProtein
29.6 gCarbs
16.6 gFat
8.8 gSaturates
0.8 gFibre
6.5 gSugars
234 mgSodium
70 mgCholesterol
137 mgPotassium
54 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data