Introduction
Get ready to dive into fall with these adorable Mini Pumpkin Pie Cheesecakes! Perfect for any autumn gathering, they combine creamy cheesecake with spicy pumpkin goodness in every bite. This delightful treat brings the essence of fall into a single serving, making them ideal for sharing at potlucks, parties, or cozy family gatherings.
Detailed Ingredients with Measures
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- For the Filling:
- 2 8-ounce packages cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 40 minutes (includes chilling)
- Yield: 12 mini cheesecakes
Directions
1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is coated well. Press this mixture evenly into the bottom of each liner.
3. In another bowl, beat the cream cheese until it’s smooth and fluffy. Add in pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Give it a good mix until well combined.
4. Beat in the eggs one at a time, ensuring they’re fully incorporated before adding the next one.
5. Pour this creamy pumpkin cheesecake filling over each crust, filling each liner almost to the top.
6. Pop the tray in the preheated oven and bake for 20-25 minutes, or until the centers are just set.
7. Allow your mini cheesecakes to cool before transferring them to the fridge. Chill them for at least an hour or until completely cold.
8. Serve them up with a dollop of whipped cream, and watch them disappear!
Nutritional Information
Each mini cheesecake offers approximately:
Calories: 160 kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Step 2: Prepare the Crust
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is coated well. Press this mixture evenly into the bottom of each liner.
Step 3: Make the Cheesecake Filling
In another bowl, beat the cream cheese until it’s smooth and fluffy. Add in pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Give it a good mix until well combined.
Step 4: Incorporate the Eggs
Beat in the eggs one at a time, ensuring they’re fully incorporated before adding the next one.
Step 5: Fill the Liners
Pour this creamy pumpkin cheesecake filling over each crust, filling each liner almost to the top.
Step 6: Bake the Cheesecakes
Pop the tray in the preheated oven and bake for 20-25 minutes, or until the centers are just set.
Step 7: Cool and Chill
Allow your mini cheesecakes to cool before transferring them to the fridge. Chill them for at least an hour or until completely cold.
Step 8: Serve
Serve them up with a dollop of whipped cream, and watch them disappear!
Notes
Storage
These mini cheesecakes can be stored in the refrigerator for up to 5 days.
Serving Suggestions
Top with caramel sauce or a sprinkle of crushed graham crackers for added texture and flavor.
Ingredient Substitutions
For a gluten-free option, use gluten-free graham cracker crumbs. You can also substitute the cream cheese with a dairy-free alternative if needed.
Cook techniques
Mixing the Crust
Combining graham cracker crumbs with sugar and melted butter creates a flavorful and cohesive crust. Ensure the mixture is evenly coated for a well-structured base.
Beating the Cream Cheese
For a smooth and fluffy cheesecake filling, beat the cream cheese until it’s completely free of lumps. This step is crucial for achieving a creamy texture.
Incorporating Ingredients
Add the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice to the beaten cream cheese. Mix until fully combined, ensuring the spices are evenly distributed throughout the filling.
Eggs Addition
Introduce the eggs one at a time, mixing well after each addition. This method helps to maintain the filling’s smoothness and prevents overmixing.
Baking the Cheesecakes
Bake at a controlled temperature of 325°F (160°C) to allow the cheesecakes to set evenly without overcooking. Keep an eye on them to achieve just the right texture.
Cooling and Chilling
After baking, allow the mini cheesecakes to cool before transferring them to the fridge. Chilling helps develop the flavors and improve the overall texture.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but ensure it’s pureed and well-cooked to achieve the right consistency.
How do I know when the cheesecakes are done baking?
The centers should be just set but may still have a slight jiggle. They will firm up as they cool.
Can I make these mini cheesecakes ahead of time?
Absolutely! They can be made a day in advance and stored in the refrigerator until ready to serve.
What can I use instead of graham cracker crumbs for the crust?
You can use crushed digestive biscuits, oreos, or even a gluten-free cookie option depending on your dietary needs.
How should I store leftovers?
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
Conclusion
These Mini Pumpkin Pie Cheesecakes are a delightful treat that embodies the essence of fall. With their creamy filling and spiced crust, they are sure to be a hit at any autumn gathering. Enjoy making them and sharing with friends and family!
