Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of 12 paper-lined muffin tins.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 3: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
- Step 4: Spoon the pumpkin cream cheese mixture evenly into the muffin tins, filling each about ¾ full.
- Step 5: Cover the muffin tin and refrigerate for at least 3-4 hours, or preferably overnight, to allow the cheesecakes to set completely.
- Step 6: Before serving, gently remove the mini cheesecakes from the muffin tins. Garnish as desired with whipped cream, a sprinkle of pumpkin pie spice, or chocolate shavings.
Notes
- For easy removal, briefly freeze the cheesecakes for 15 minutes before serving.
- These mini cheesecakes are best served chilled; they don't require reheating.
- Garnish with a dollop of cinnamon-spiced whipped cream and a gingersnap cookie for an extra festive touch.
- Ensure your cream cheese is fully softened for a lump-free batter, resulting in a perfectly smooth cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American