Description
Velvety pumpkin-spiced cheesecake filling blends with sweet graham crust in bite-sized cups, then chills until perfectly set. Topped with a cloud of whipped cream and a dusting of cinnamon for cozy fall moments.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy cream cold
- 1/2 cup whipped cream for garnish
Instructions
- Line a standard 12 cup muffin tin with paper liners and set aside.
- In a bowl combine graham cracker crumbs, granulated sugar, and melted butter and stir until moistened.
- Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form crusts and chill in the refrigerator for 10 minutes.
- In a separate bowl beat cream cheese until smooth then add pumpkin puree, powdered sugar, and vanilla extract and mix until well combined.
- Add ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the pumpkin mixture and stir until evenly incorporated.
- In another bowl whip heavy cream to stiff peaks and gently fold it into the pumpkin cream cheese mixture.
- Spoon the filling evenly into the chilled crusts and smooth the tops with a spatula.
- Refrigerate the mini cheesecakes for at least 2 hours or until set.
- Top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon before serving.
Notes
- Cheesecakes can be stored in the refrigerator for up to 4 days.
- For a gluten free option use gluten free graham crackers.
- Make sure the cream cheese is fully softened for a smoother filling.
- You can freeze the cheesecakes for up to 1 month and thaw in the refrigerator.