Mini Pumpkin Cheesecake

Total Time Prep: 20 mins. Bake: 25 min. + chilling
Yield 18 mini cheesecakes
Test Kitchen Approved
Mini pumpkin cheesecakes are perfect for Halloween parties, Thanksgiving or any festive fall occasion. Play around with the crust and whipped cream topping ingredients to make this dessert your own.

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • Whipped cream

Directions

  1. Preheat oven to 350°. Combine crumbs, butter and sugar; press gently onto bottoms of 18 foil-lined muffin cups. Bake 8-10 minutes or until lightly browned. Let cool.
  2. In another bowl, combine cream cheese, pumpkin, sugar, pie spice, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Spoon over crusts.
  3. Bake until centers are almost set, 12-15 minutes. Cool completely on wire racks. Refrigerate until chilled, about an hour or overnight.
  4. Before serving, top with whipped cream. If desired, dust with additional cinnamon.

Nutrition Facts

1 mini cheescake: 171 calories, 11g fat (6g saturated fat), 50mg cholesterol, 92mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 2g protein.

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