Mini Pumpkin Cheesecakes
These are the perfect light and creamy pumpkin treat! If you love pumpkin and cheesecake, you won’t be disappointed! They are easy to make, and great for any occasion.
How to Make:
Ingredients:
- Crushed graham crackers
- Butter
- Full fat cream cheese
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
- Pumpkin puree
- Ground cinnamon
- Ground nutmeg
Directions:
For Crust
- Preheat the oven to 350 degrees
- Crush graham crackers and combine with melted butter
- Distribute 1 heaping tablespoon of crumbs into each of the 12 muffin cups
- Press down firmly to form crust to cover the bottom evenly, I like to use the bottom of a round 1/4 cup measuring cup to press it down
- Place the crust in the oven for 4 minutes and allow to cool while you make the cheesecake batter
For Cheesecake Batter
- Cream together the cream cheese and sugar using an electric mixer
- Add in eggs, sour cream, vanilla extract, pumpkin, cinnamon, and nutmeg and mix again until combined
- Distribute batter on top of the cooked crust, batter will fill each of the 12 to the top
- Cook for 18 to 21 minutes, they should have a slight jiggle to them
- Cool at room temperature before placing in the fridge, covered for at least 4 hours before consuming
Can these be frozen?
Yes! If you are looking to freeze, allow to cool at room temperature and place in the fridge for 4 hours so they set properly. After, you can freeze in a seal-tight container. Take out a few hours before eating to allow to fully thaw – they taste just as great, you would never know they were frozen!
Like Cheesecake? You’ll love these recipes too!!
Mini Pumpkin Cheesecakes
These are the perfect light and creamy pumpkin treat! If you love pumpkin and cheesecake, you won't be disappointed! They are easy to make, and great for any occasion.
Equipment
- 1 Electric mixer (hand or stand mixer)
- 1 Standard 12 cup muffin tin
- Muffin cups (if not greasing pan)
Ingredients
Cheesecake Crust
- 1 cup crushed graham crackers (crush or use a food processor)
- 1/3 cup butter (melted)
Cheesecake Batter
- 16 oz full fat cream cheese (softened at room temperature)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 tbsp sour cream
- 1 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
For Crust
- Preheat the oven to 350 degrees
- Crush graham crackers and combine with melted butter
- Distribute 1 heaping tablespoon of crumbs into each of the 12 muffin cups
- Press down firmly to form crust to cover the bottom evenly, I like to use the bottom of a round 1/4 cup measuring cup to press it down
- Place the crust in the oven for 4 minutes and allow to cool while you make the cheesecake batter
For Cheesecake Batter
- Cream together the cream cheese and sugar using an electric mixer
- Add in eggs, sour cream, vanilla extract, pumpkin, cinnamon, and nutmeg and mix again until combined
- Distribute batter on top of the cooked crust, batter will fill each of the 12 to the top
- Cook for 18 to 21 minutes, they should have a slight jiggle to them
- Cool at room temperature before placing in the fridge, covered for at least 4 hours before consuming
- ENJOY!
