If you love cheesecake and you love pumpkin pie than these Mini Pumpkin Cheesecakes are sure to be a new Fall favorite for you! They are incredibly easy to make and are the perfect Holiday treat! I hope you enjoy them as much as we do!
Cinnamon Graham Cracker Crust
🍁 1 Cup Crushed Graham Crackers
🍁 1/4 Cup Sugar
🍁 1 Tsp Cinnamon
🍁 4 Tbsp Melted Unsalted Butter
Instructions
🍁 Combine crust ingredients in a bowl and mix until well incorporated
🍁 Spoon into cupcake liners and press into the bottom. I use a 1/4 measuring cup to do this. Make sure the bottom is fully covered and that the mixture is packed in.
🍁 Set crust aside
Pumpkin Cheesecake Filling
🍁 8 oz. Cream Cheese – softened to room temperature
🍁 1/2 Cup Sugar
🍁 1 Tsp Pumpkin Pie Spice
🍁 1/2 Tsp Cloves
🍁 1 Tsp Vanilla
🍁 3/4 Cup Pumpkin Puree
🍁 1 Large Egg – room temperature
Instructions
🍁 In a bowl beat cream cheese, sugar, pumpkin pie spice, cloves, and vanilla for 1-2 minutes until creamy.
🍁 Add Pumpkin Puree and blend until fully incorporated.
🍁 Lower speed and beat in the egg.
🍁 Once fully combined, pour the mixture into your cupcake liners. Fill them close to the top.
🍁 Bake at 325° for 20-25 minutes. This recipe should make about 12 mini cheesecakes.
🍁 Once cheesecakes are done baking, do not open the oven door. Turn the oven off and let the cheesecakes rest in the oven for about 20 minutes.
🍁 Remove from oven and let the cheesecakes continue to cool to room temperature.
🍁 Once they have reached room temperature they can be removed from the pan and put in the refrigerator to finish setting.
🍁 Once the cheesecakes are fully set you, remove the liner. If the liner is left on, the paper will start to stick to the crust.
