Description
Delightful chocolate pumpkin mini cheesecakes merge autumn’s warmth with creamy indulgence. Small desserts pack rich flavors that will sweep guests into seasonal bliss.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp salt
Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Optional: chocolate shavings for garnish
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners for easy removal of mini cheesecakes.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand with a consistent texture.
- Press the graham cracker mixture firmly into the bottom of each muffin liner, creating a compact and even base for the cheesecakes.
- Whip cream cheese in a large mixing bowl until smooth and creamy, eliminating any lumps for a silky texture.
- Incorporate pumpkin puree, sugar, eggs, sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt into the cream cheese, blending until the mixture is completely uniform and velvety.
- Carefully distribute the pumpkin cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the centers are almost set but still slightly jiggly when gently shaken.
- Remove from the oven and allow cheesecakes to cool completely at room temperature for approximately 1 hour.
- Create the chocolate topping by melting chocolate chips, heavy cream, and butter in a microwave-safe bowl, stirring at 30-second intervals until smooth.
- Stir vanilla extract into the chocolate ganache and let it cool and thicken for 10-15 minutes.
- Drizzle or spread the chocolate topping over each mini cheesecake, ensuring even coverage.
- Refrigerate for at least 2 hours to set and develop flavors, optionally garnishing with chocolate shavings before serving.
Notes
- Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit, making the dessert more diabetes-friendly and lower in calories.
- Ensure cream cheese is at room temperature to prevent lumps and create a smoother, more consistent cheesecake texture during mixing.
- Control baking time carefully to avoid cracking: cheesecakes should have a slight jiggle in the center when removed from the oven, as they continue setting during cooling.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg