Mini Pumpkin Cheesecakes Recipe: Creamy and Spiced
Mini Pumpkin Cheesecakes – creamy, spiced, single-serve perfection.
Ingredients
- 1½ cups gingersnap or graham crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- Ingredients Filling:
- 16 oz cream cheese
- ¾ cup pumpkin puree
- ½ cup + ¼ cup sugars
- 2 eggs
- ¼ cup sour cream
- 2 tsp vanilla
- 1½ tsp pumpkin pie spice
Instructions
- Press crust into 12 lined muffin cups; pre-bake 5 min.
- Beat cream cheese + sugars; add pumpkin.
- Add eggs one at a time, then sour cream spices.
- Fill cups; bake at 325°F 18–22 min.
- Cool in oven 30 min, then chill 4+ hrs.
- Top with whipped cream and serve on a white ceramic stand.
Notes
- Make 1–2 days ahead.
- Freeze up to 2 months.
- Try maple-pecan or chocolate swirl variation.