Pumpkin Mini Cheesecake

Dare to prepare this recipe for Pumpkin Mini Cheesecake to fill your days with sweetness.

They are very easy to prepare, the little ones will love it and you can always prepare them. Don’t miss this recipe for Pumpkin Mini Cheesecake.

Ingredients:

1 ¼ cup graham cracker crumbs

¼ cup Sugar

¼ cup Light Brown Sugar

¼ cup Unsalted Sweet Cream Butter, melted

Directions:

Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.

Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C
brown sugar, and melted butter.

Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.

Using a flat bottomed cup or measuring cup, lightly press down onto the crust. Set aside

Cheesecake ingredients:

1 ½ cup Pure Pumpkin Puree

3 Large Eggs

½ cup Light Brown Sugar

1 ½ tsp Cinnamon (Ground)

½ tsp Nutmeg (Ground)

½ tsp Ginger (Ground)

¼ tsp Kosher Salt

3 – 8oz oz. Cream Cheese (Softened)

½ cup Sugar

1 tsp Pure Vanilla Extract

Directions:

Step 1. Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt.

Step 2. In another large, beat together the cream cheese, sugar, and vanilla extract.

Step 3. Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.

Step 4. Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.

Step 5. Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.

Step 6. Remove from oven and place onto the counter to cool to room temp.

Step 7. Once cooled, move tray into the fridge for overnight.

Step 8. When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!

Pumpkin Mini Cheesecake

laura

Dare to prepare this recipe for Pumpkin Mini Cheesecake to fill your days with sweetness.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 35 mins

Course Cheesecake

Cuisine American

Ingredients

  

• 1 ¼ cup graham cracker crumbs
• ¼ cup Sugar
• ¼ cup Light Brown Sugar
• ¼ cup Unsalted Sweet Cream Butter Melted
• 1 ½ cup Pure Pumpkin Puree
• 3 Large Eggs
• ½ cup Light Brown Sugar
• 1 ½ tsp Cinnamon Ground
• ½ tsp Nutmeg Ground
• ½ tsp Ginger Ground
• ¼ tsp Kosher Salt
• 3 - 8 oz oz. Cream Cheese Softened
• ½ cup Sugar
• 1 tsp Pure Vanilla Extract

Instructions

 

• Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.
• Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.
• Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.
• Using a flat bottomed cup or measuring cup, lightly press down onto the crust. Set aside.
• Using a large mixing bowl, mix well until combined the pumpkin puree,
  brown sugar, eggs, cinnamon, nutmeg, ginger and salt.
• In another large, beat together the cream cheese, sugar, and vanilla extract.
• Combine the pumpkin mixture into the cream cheese mixture and beat
  until smooth and combined.
• Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake
  batter into the cupcake liners.
• Once all is filled, place into the oven and bake for 25-30 minutes or
  until the edges are firm and the middle slightly jiggles.
• Remove from oven and place onto the counter to cool to room temp.
• Once cooled, move tray into the fridge for overnight.
• When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!

Keyword Pumpkin Mini Cheesecake