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Pumpkin Pie Cheesecakes
Mini Pumpkin Pie Cheesecake is made with a creamy cheesecake filling and pumpkin puree and a graham cracker crumb crust.
Prep Time
25
minutes
mins
Cook Time
24
minutes
mins
Total Time
49
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
Pumpkin Pie Cheesecakes
Servings:
12
Calories:
174
kcal
Author:
Lois
Ingredients
I cup graham cracker crumbs
4
tablespoons
melted unsalted butter
8
ounces
cream cheese
room temperature
¾
cup
pumpkin puree
¾
light brown sugar
packed
2
tablespoons
all purpose flour
1
teaspoon
vanilla extract
1
large egg
½
teaspoon
pumpkin pie spice
½
teaspoon
cinnamon
Instructions
Preheat the oven to 350°F.
In a small bowl, mix together the graham cracker crumbs and melted butter. Set aside.
In a medium bowl, mix the cream cheese until smooth, then add pumpkin puree, brown sugar, flour, vanilla, egg, pumpkin pie spice, and cinnamon.
Beat until smooth.
Line a 12 count muffin tin with paper muffin/cupcake wrappers.
Spray the liners with non stick baking spray for easy removal.
Start by adding 1 tablespoon of crumbs into the liner. Fill all 12 liners, then add the remaining crumbs into the ones that need a little more.
Press down the crumbs with the tamper tart tool or the back of a spoon to pack them.
Pour 3 tablespoons of filling on top of each crust.
Bake for 22-24 minutes or until the centers are firm.
Cool and then chill for at least an hour before serving.
Top with Cool Whip or whipped cream and a sprinkle of cinnamon.
Nutrition
Serving:
1
g
|
Calories:
174
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
45
mg
|
Sodium:
101
mg
|
Fiber:
1
g
|
Sugar:
10
g