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Creamy pumpkin cheesecake made into individual servings cooked in a muffin tin. Adding pumpkin to a classic cheesecake creates a delicious fall dessert. The pumpkin cheesecake batter is made over a classic graham cracker crust. These mini pumpkin cheesecakes are the perfect dessert for Halloween or to add to Thanksgiving dinner. Serve these pumpkin cheesecake bites topped with whipped cream for a delicious Thanksgiving dessert.
The classic graham cracker crust is made by mixing crushed graham crackers and melted butter together. Press the graham cracker mixture into each lined muffin tin. Make the pumpkin cheesecake mixture by mixture cream cheese with pumpkin puree, sugar, eggs and vanilla extract until a smooth batter forms. Evenly divide the cheesecake batter between each muffin tin. Bake until the cheesecake is fully done in the center. Let cool completely at room temperature, then store in the refrigerator for at least 4 hours, or until you are ready to serve.
Mini Pumpkin Cheesecakes
Ingredients
- 1 cup crushed graham crackers
- 6 tablespoons butter, melted
- 2 ( 8 oz.) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Line a 12 cup muffin pan with muffin liners. In a medium bowl, combine crushed graham crackers and melted butter. Press the graham cracker mixture into each lined muffin tin.
- In a large bowl with either a hand or stand mixer, beat softened cream cheese with pumpkin puree, eggs and vanilla extract, beating until smooth.
- Evenly divide the pumpkin cheesecake mixture over each graham cracker crust. Bake for 30 minutes.