Mini Pumpkin Cheesecake
Creamy pumpkin-spiced cheesecake filling bakes in mini graham crusts for a tidy, just-sweet fall dessert.
Prep 15 min · Cook 15 min · Total 1 hr · Makes 12 mini cheesecakes
Ingredients
- 1 package cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 cup canned pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 12 mini graham cracker crusts
Directions
- Set your oven to 350 degrees F (175 degrees C) so it can heat while you mix the filling.
- Stir the flour, nutmeg, and cinnamon together in a small bowl, then leave that little spice mixture to the side.
- In a medium bowl, beat the pumpkin puree with the egg, vanilla extract, and sugar until the mixture looks smooth and even.
- In a large bowl, beat the cream cheese until it is smooth. Add the pumpkin mixture a little at a time, mixing until it comes together. Tip in the flour mixture and mix only until it disappears into the batter.
- Spoon the cheesecake batter evenly into the 12 mini graham cracker crusts. Arrange them on a baking sheet and bake for 15 minutes, until the centers are set. Let them cool before you serve them.