Mini Pumpkin Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/4 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/4 cup brown sugar
04 -
1/4 cup salted butter, melted
→ Cheesecake Filling
05 -
1 1/2 cups pumpkin puree
06 -
3 large eggs
07 -
1/2 cup brown sugar
08 -
1 1/2 teaspoons ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/2 teaspoon ground ginger
11 -
1/4 teaspoon salt
12 -
680g (24 ounces) cream cheese, softened
13 -
1/2 cup granulated sugar
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line 24 regular sized muffin tins with paper liners.
02 -
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar, and melted butter; mix well until the consistency resembles wet sand.
03 -
Divide the crust mixture evenly among lined muffin tins (approximately 1 1/2 tablespoons each) and press down firmly with the back of a spoon or measuring cup. Chill in refrigerator while preparing the filling.
04 -
In a large mixing bowl, combine pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well until thoroughly combined.
05 -
In a separate bowl, combine softened cream cheese, 1/2 cup granulated sugar, and vanilla extract. Blend until smooth and creamy with no lumps.
06 -
Fold the pumpkin mixture into the cream cheese mixture, blending until smooth and fully incorporated.
07 -
Scoop approximately 1/3 cup of filling into each muffin cup, distributing evenly among all 24 cups.
08 -
Bake at 175°C (350°F) for 25-30 minutes or until centers are set and edges begin to pull away slightly from the sides.
09 -
Cool completely on a wire rack, then refrigerate, covered, for at least 2-3 hours or until ready to serve for optimal texture and flavor.
# Notes:
01 -
These mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
02 -
For a festive presentation, top with a dollop of whipped cream and a sprinkle of cinnamon before serving.