Mini Pumpkin Cheesecake
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
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Total Time
3 hrs
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Servings
12
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Calories
188 kcal
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Course
Dessert
Mini Pumpkin Cheesecake
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Bake up this Mini Pumpkin Cheesecake recipe during the fall season. Miniature pumpkin cheesecakes are quick, easy, and the perfect size sweet treat for your Thanksgiving dessert table.
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Ingredients
For the Crusts:
- 6 heets graham crackers
- 1/3 cup pecans chopped
- 1 tbsp granulated cane sugar
- salt pinch
- 2 1/2 tbsp butter melted, unsalted
For the Filling:
- 1 (8 oz) cream cheese room temperature
- 1/4 cup Greek yogurt whole milk, room temperature, or Skyr yogurt
- 2/3 cup pumpkin canned
- 1 tsp vanilla extract
- 1/3 cup granulated cane sugar
- 2 large egg room temperature
- 2 tbsp flour see notes
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
Instructions
- Preheat oven to 325ºF. Line 12 muffin tins with grease-proof liners; set aside.
- Make the crust: In a small blender, process graham crackers, pecans, sugar, and salt into fine crumbs. Then pulse together with melted butter until combined. Evenly divide graham cracker mixture between the 12 liners (about 1 tablespoon per liner), pressing with back of tablespoon to flatten. Bake crusts for 8 minutes; set aside to cool.
- Meanwhile prepare the cheesecake filling: With an electric hand mixer, beat together cream cheese until smooth, about 1 minute. Add yogurt, granulated sugar, pumpkin, and vanilla, beating again until well combined. Add in eggs, mixing on low-medium speed (don’t over-mix). Gently fold in flour and pumpkin pie spice until fully incorporated.
- Bake: Evenly distribute cheesecake batter on top of baked graham cracker crusts, filling ¾ way full. Bake for 12-17 minutes at 325ºF, until the edges are set and the middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
- Chill and serve: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for at least 2 hours before serving. Top with whipped cream for a special presentation.
Equipments used:
Notes
- FLOUR: option to substitute with whole wheat pastry flour.
- STORAGE: cheesecakes can be stored in an airtight container or tightly covered with plastic wrap in the fridge for 3 days.
- FREEZE: freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
57mg
(19%)
Sodium
168mg
(7%)
Potassium
99mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
2492IU
(50%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 168mg | 7% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 2492IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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