Description
Mini Pumpkin Cheesecake Bites
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar
Cream Cheese Layer:
1 ½ cups cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
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
Topping:
Whipped cream, for topping
Ground cinnamon, for dusting
Directions:
Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
For the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, pressing down firmly to form a crust.
For the Cream Cheese Layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and egg, mixing until fully combined. Spoon the cream cheese mixture over the crusts, filling each about one-third of the way.
For the Pumpkin Layer: In another bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and egg until smooth. Gently spoon the pumpkin mixture over the cream cheese layer in each muffin liner, filling to the top.
Bake for 20-25 minutes, or until the centers are set. Allow the cheesecakes to cool in the tin for 10 minutes, then remove them to a wire rack to cool completely.
Once cooled, top each mini cheesecake with a dollop of whipped cream and a dusting of ground cinnamon.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 210 kcal per bite | Servings: 12 mini cheesecakes
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