Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! They combine all the flavors of pumpkin pie in a delicious bite-sized treat. These cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. And best of all, they combine two holiday favorites - pumpkin pie and cheesecake - in one awesome dessert that's sure to be a favorite!
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Servings: 24
Ingredients
Crust
- 1 1/4 c. graham cracker crumbs
- 1/4 c. Smidge & Spoon Sugar
- 1/4 c. brown sugar
- 1/4 c. Roundy's salted butter, melted
Cheesecake
- 1 1/2 c. pumpkin puree
- 3 large Roundy's eggs
- 1/2 c. brown sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. salt
- 24 oz. cream cheese, softened
- 1/2 c. Smidge & Spoon sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 350°.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 c. sugar, 1/4 c. brown sugar, and melted butter; mix well.
- Divide evenly among 24 muffin tins (approx. 1 1/2 Tbsp. each) and press down firmly. Chill while filling is being prepared.
- In a large mixing bowl, combine pumpkin, 1/2 c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
- In a separate bowl combine softened cream cheese, 1/2 c. sugar, and vanilla. Blend until creamy.
- Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
- Scoop 1/3 c. filling into each muffin cup.
- Bake at 350° for 25-30 minutes or until centers are set.
- Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.