Description
Petite spiced pumpkin cheesecake fills buttery graham crusts, baked till just set and chilled until silk-smooth. Crown each cup with billowy whipped cream and a cinnamon sprinkle for a cozy fall bite.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch salt
- 1/2 cup whipped cream
- 1 pinch ground cinnamon
Instructions
- Preheat oven to 325°F.
- In a bowl combine graham cracker crumbs, 1/4 cup granulated sugar and melted butter.
- Press crumb mixture firmly into the bottom of a 12-cup muffin pan lined with paper liners.
- Bake crusts for 5 minutes, then remove and let cool slightly.
- In a separate bowl beat cream cheese and 1/3 cup granulated sugar until smooth.
- Add pumpkin puree, egg, vanilla extract, ground cinnamon, ground ginger, ground nutmeg and salt; mix until just combined.
- Spoon the filling evenly over the cooled crusts.
- Bake for 15 minutes or until edges are set and centers are still slightly jiggly.
- Allow cups to cool to room temperature, then refrigerate for at least 2 hours.
- Top each cup with whipped cream and sprinkle with ground cinnamon before serving.
Notes
- Ensure cream cheese is fully softened to prevent lumps.
- Avoid overbaking to maintain a creamy center.
- Refrigerate cheesecake cups for at least 2 hours before serving.
- Store leftovers in an airtight container for up to 3 days.