Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes feature an easy cookie crust with a simple pumpkin and cheesecake filling that can be made in advance!
Serving12 servings
Ingredients
- 1 cup graham cracker crumbs
- 3 Tablespoons butter
- 1 ½ Tablespoons sugar
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 ½ Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
- In a medium size mixing bowl combine the cream cheese, ⅓ cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
- Remove about ¼ of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
- Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about ½ to ⅔ full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
- Bake in a 300℉ oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
- They are delicious with whipped topping on them.
Notes
Recipe slightly adapted from Cincy Shopper
Nutrition
Calories: 131 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 166 mg · Potassium: 88 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1801 IU · Vitamin C: 1 mg · Calcium: 41 mg · Iron: 1 mg