Description
These Mini Pumpkin Cheesecakes are a delightful fall dessert that combines creamy cheesecake with warm pumpkin spices. Perfect for gatherings, they are easy to make with a gluten-free crust option and a smooth, flavorful pumpkin filling. Baked in a muffin tin, these individual cheesecakes are convenient to serve and enjoy throughout the season.
Ingredients
Crust
- ¾ cup gluten-free graham cracker crumbs OR Highkey cookie crumbs if keto
- 1 tbsp brown sugar or brown sugar monkfruit
- 3 tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, softened to room temperature
- ⅔ cup pureed pumpkin
- ½ cup granulated sugar OR monkfruit
- ½ cup brown sugar OR brown sugar monkfruit
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with liners to prevent sticking and make removal easy.
- Make the crust: In a medium bowl, combine gluten-free graham cracker crumbs or Highkey cookie crumbs with brown sugar. Add melted unsalted butter and mix until well combined. Press approximately 1 ½ tablespoons of this mixture evenly into the bottom of each muffin liner, creating a firm crust base.
- Create the filling base: In a mixing bowl, use a mixer to cream together the softened cream cheese, pumpkin puree, ½ cup granulated sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Add remaining filling ingredients: To the smooth mixture, add brown sugar, eggs, cinnamon, ground ginger, nutmeg, and salt. Continue blending until everything is fully incorporated and the batter is silky smooth.
- Fill muffin cups: Scoop about ¼ cup of the pumpkin cheesecake filling into each muffin cup, layering it evenly over the prepared crusts.
- Bake the cheesecakes: Place the muffin tin in the preheated oven and bake for 25-28 minutes. The center should be just set but still slightly jiggly to avoid overbaking and maintain creaminess.
- Cool the cheesecakes: Remove from the oven and let cool at room temperature for about 30 minutes to gradually reduce temperature and prevent cracking.
- Chill to set: Transfer the cheesecakes to the refrigerator and chill for at least 3 hours to fully set the filling and enhance flavor.
- Serve: Serve chilled, optionally topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice for added festive flair.
Notes
- Use liners in the muffin tin to make removing mini cheesecakes easier and reduce cleanup.
- Ensure cream cheese is softened to room temperature for a smoother batter and better texture.
- Adjust sugar alternatives like monkfruit based on your dietary preferences.
- Do not overbake; the centers will firm up while chilling.
- For keto variation, use Highkey cookie crumbs and sugar substitutes.
- Store leftover mini cheesecakes covered in the refrigerator for up to 4 days.
