Description
Delight in these Mini Pumpkin Cheesecake Bites, a perfect bite-sized dessert combining a crunchy graham cracker crust with a creamy pumpkin-spiced cheesecake filling. Ideal for fall gatherings or a festive treat, these easy-to-make cheesecakes are baked to perfection and topped with whipped cream and a dusting of cinnamon for an extra touch of indulgence.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Topping
- Whipped cream
- Extra ground cinnamon for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease it to ensure easy removal of the cheesecake bites.
- Prepare the Crust: In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the ingredients are evenly incorporated. Press about 1 teaspoon of this mixture firmly into the bottom of each mini muffin cup to form the crust base.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, 1/4 cup granulated sugar, brown sugar, the egg, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix thoroughly until the filling is smooth and well blended.
- Fill the Cups: Spoon or pipe the cheesecake filling evenly over each graham cracker crust in the muffin pan, filling each cup almost to the top without overflowing.
- Bake: Bake the mini cheesecakes in the preheated oven for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and let them cool in the pan for a few minutes.
- Chill: Transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to allow them to set properly and develop flavor.
- Serve: Before serving, top each cheesecake bite with a dollop of whipped cream and a light sprinkle of ground cinnamon for extra flavor and an attractive finish.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- You can substitute pumpkin puree with canned pumpkin for convenience.
- Use fresh spices for best flavor; ground spices can lose potency over time.
- Mini muffin pans make perfect bite-sized portions, but standard muffin pans can be used with adjusted baking time.
- These cheesecake bites can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
