Description
A delightful treat combining pumpkin spice and creamy cheesecake, perfect for autumn gatherings.
Ingredients
Scale
- For the Crust: 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For the Cream Cheese Layer: 1 ½ cups cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For the Pumpkin Layer: 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 large egg
- For the Topping: Whipped cream, for topping
- Ground cinnamon, for dusting
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press 2 tablespoons of mixture into the bottom of each muffin liner.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla and egg, mixing well. Spoon over crusts.
- In another bowl, whisk together pumpkin puree, sugar, spices, and egg. Spoon over cream cheese layer.
- Bake for 20-25 minutes until centers are firm. Cool in tin for 10 minutes before transferring to a wire rack.
- Top with whipped cream and ground cinnamon before serving.
Notes
These Mini Pumpkin Cheesecake Bites can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 150 mg
- Protein: 3 g