Are you ready to embrace the cozy flavors of autumn? Then look no further than these delightful mini pumpkin cheesecakes! They're the perfect blend of creamy, spiced pumpkin and rich cheesecake, all in bite-sized perfection. These individual cheesecakes are not only incredibly delicious but also surprisingly easy to make, perfect for a quick dinner party dessert or a special weekend treat. Get ready to impress your friends and family with this stunning and tasty homemade dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin. This prevents sticking and makes cleanup a breeze!
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Divide the crust mixture evenly among the muffin cups, firmly pressing it into the bottom to create a compact base.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A stand mixer or hand mixer works wonderfully here.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the eggs from curdling.
- Stir in the vanilla extract, pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt. Mix until everything is thoroughly combined and the batter is smooth.
Baking and chilling:
- Carefully pour the filling over the prepared crusts, filling each muffin cup about ¾ full.
- Place the muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the muffin tin. This creates a water bath, resulting in a super smooth and creamy cheesecake.
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath. Once cooled, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set.
Serving suggestions:
Once chilled, gently run a knife around the edges of each cheesecake to loosen them from the muffin tin. You can garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of deliciousness. Enjoy these easy and healthy mini pumpkin cheesecakes!
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you don't have graham cracker crumbs, you can substitute digestive biscuits or even crushed shortbread cookies.
- Feel free to experiment with different spices. A dash of allspice or cardamom would add a unique twist.
- For a vegan version, try using vegan cream cheese and a vegan graham cracker crust.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: Approximately 15g
- Saturated Fat: Approximately 9g
- Carbohydrates: Approximately 25g
- Sugar: Approximately 18g
- Protein: Approximately 4g
These values are estimates and may vary based on the specific ingredients used. Enjoy your delicious and easy pumpkin cheesecake recipe!