Description
Individual pumpkin cheesecakes, ideal for a perfect portion dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moistened. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Beat in eggs one at a time. Stir in pumpkin pie spice, vanilla extract, and pumpkin puree until just combined.
- Spoon the cream cheese mixture evenly over the graham cracker crusts in the muffin liners.
- Bake for 20-25 minutes, or until the edges are set and the centers are almost set.
- Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
Notes
- Serve chilled.
- Top with whipped cream or a sprinkle of cinnamon if desired.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American