Description
Mini pumpkin cheesecakes invite seasonal comfort with their silky texture and warm spices. Rich graham cracker crusts cradle delicate cream cheese filling, promising a delightful dessert that welcomes autumn’s sweet embrace.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 1/4 cup 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 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Topping:
- 1/2 cup whipped cream
- 2 tbsp caramel sauce
- 1 tsp ground cinnamon (for garnish)
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners, ensuring precise placement for uniform mini cheesecakes.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, stirring until the mixture resembles wet sand with a consistent texture.
- Press the crumb mixture firmly into the bottom of each cupcake liner, creating a compact and even base for the cheesecake.
- In a large mixing bowl, beat cream cheese until smooth and creamy, eliminating any potential lumps.
- Gradually incorporate pumpkin puree, sugar, eggs, and vanilla extract, mixing thoroughly until the filling becomes silky and well-integrated.
- Fold in cinnamon, nutmeg, ginger, and salt, ensuring the spices are evenly distributed throughout the cheesecake mixture.
- Carefully pour the pumpkin cheesecake batter into the prepared cupcake liners, filling each approximately 3/4 full.
- Bake for 20-25 minutes, watching for slight wobbling in the center and golden edges as indicators of perfect doneness.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature for about 1 hour.
- Refrigerate for at least 2 hours to achieve optimal set and flavor development.
- Before serving, pipe whipped cream on top of each mini cheesecake.
- Drizzle caramel sauce and sprinkle additional cinnamon as a final elegant garnish.
Notes
- Prevent Cracking: Tap the muffin tin gently on the counter before baking to release air bubbles and create a smooth, crack-free surface for your mini cheesecakes.
- Temperature Matters: Allow cream cheese to reach room temperature before mixing to ensure a silky, lump-free batter that blends perfectly.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or ground almond meal for a celiac-friendly version without compromising texture.
- Make-Ahead Magic: These mini cheesecakes can be prepared up to 3 days in advance, stored in an airtight container, and will maintain their delicious flavor and creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg