Mini Pumpkin Cheesecakes
User Reviews
5
Mini Pumpkin Cheesecakes
Description
Mini Pumpkin Cheesecakes start with a crust of vanilla wafer cookies crushed and combined with pumpkin pie spice and melted butter, baked until lightly browned for a firm base. The filling mixes softened cream cheese, brown sugar, pumpkin puree, pumpkin pie spice, flour, and an egg to create a smooth, spiced custard. The cheesecakes bake until their edges are set and centers retain a slight wobble, yielding a creamy texture once cooled.
The compact size makes these cheesecakes easy to serve individually, perfect for fall-themed events or anytime a pumpkin dessert is desired. Each cheesecake balances the warm spices of pumpkin pie spice with the richness of cream cheese and the mild sweetness of pumpkin.
These cheesecakes can be prepared up to two days ahead and stored chilled, with toppings such as whipped cream, caramel, or nuts added just before serving. Leftovers store well refrigerated for a few days or can be frozen for longer storage.
Ingredients
For the crust
- 5.5 ounces vanilla wafer cookies about 2 heaping cups
- 2 teaspoons pumpkin pie spice
- 1/4 cup butter melted, unsalted
For the cheesecake filling
- 8 ounces cream cheese softened
- 1/3 cup brown sugar
- 1/2 cup pumpkin puree not pumpkin pie mix, canned
- 2 teaspoon pumpkin pie spice
- 1/2 Tablespoon all-purpose flour
- 1 egg
Instructions
To make the crust
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with 12 cupcake liners.
- In a food processor, crumble the vanilla wafer cookies and pumpkin pie spice until crushed. Pour in the melted butter and pulse to combine. The mixture should resemble wet sand.
- Place one heaping Tablespoon of the crust mixture into each liner and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
To make the cheesecake filling
- To make the cheesecake filling, beat the cream cheese and brown sugar until light and fluffy, about 3-5 minutes.
- Mix in the pumpkin puree, pumpkin pie spice, and flour until incorporated. Slowly beat in the egg, just until combined. Do not overmix.
- Place about 1 1/2 Tablespoons of the cheesecake batter in each prepared and cooled crust.
- Bake for 12-15 minutes or until the edges are set and the middle slightly wobbles. Allow the cheesecakes to cool completely, then cover with plastic wrap, and refrigerate for 2 hours or overnight.
- When ready to serve, remove from the baking pan (and also from the muffin liners if you want to display them for serving.) Top with whipped cream, if desired.
Notes
- Top mini cheesecakes with whipped cream, caramel sauce, pumpkin pie spice, or crushed pecans or walnuts for added flavor and texture.
- To make a full-size cheesecake, use a 9-inch pie plate and bake the crust for 6-8 minutes, then the assembled cheesecake for 20-25 minutes until edges are set and center slightly wobbles.
- Prepare mini cheesecakes up to two days in advance and keep refrigerated, adding toppings only before serving.
- Store leftovers covered in the refrigerator for up to three days or freeze safely for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 120mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1982IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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