Muffin Pan Mini Pumpkin Cheesecakes
These adorable muffin pan Mini Pumpkin Cheesecakes are the perfect pre-portioned holiday treat. Pumpkin pie & cheesecake in one bite!
Servings: 12 cheesecakes
Calories: 186kcal
Cost: $5.59 or $0.47/cheesecake
Equipment
- 1 stand mixer or handheld electric mixer
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp unsalted butter melted
- 8 oz cream cheese softened to room temperature
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 large egg yolk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉ and line a 12-count muffin tin with paper liners.
- In a small bowl, stir together the graham cracker crumbs and brown sugar. Add the melted butter and stir until well-combined.
- Divide the crust mixture evenly between the 12 wells of the muffin tin (about 2 tbsp each). Press the crust mixture down firmy with a spoon or shot glass. Bake in the preheated oven for 7-8 minutes, or until turning golden brown. Set aside to cool for at least 10 minutes.
- Meanwhile, make the pumpkin cheesecake filling. Add the cream cheese and granulated sugar to the bowl of a stand mixer and, using the whisk attachment, whisk for 1-2 minutes until smooth and creamy.
- Add the pumpkin puree, egg and egg yolk, pumpkin pie spice, and vanilla and whisk again until well combined.
- Divide the pumpkin mixture evenly between the 12 cooled graham cracker crusts (about 3 tbsp in each well). Bake the mini pumpkin cheesecakes in the preheated oven for 20 minutes.
- After baking, remove from oven and allow to cool for 30 minutes at room temperature. Cover the pan with plastic wrap and place in the fridge for at least 2 hours before removing the paper liners and serving.
- Top each with whipped cream and/or a dust of pumpkin pie spice, then serve!
Nutrition
Serving: 1cheesecake | Calories: 186kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Sodium: 114mg | Fiber: 1g
