Mini Pumpkin Pie Cheesecakes

Mini Pumpkin Pie Cheesecakes

Pumpkin pie is a total Thanksgiving staple, but I have to admit I might make a batch of these instead this year.  Pumpkin pie + cheesecake + a spiced graham cracker crust = this indulgent recipe!  I could go on and on about how great these are but basically…

  • They are rich and delightful.
  • They have pumpkin spice, and that makes everything better.
  • The crust is sweet and cinnamon-y to tone down the rich cheesecake.  It’s just… so… good…
  • The recipe takes only 10 minutes to prepare.
  • Waiting for them to chill in the fridge is the hardest thing ever (okay, being a little dramatic here, but it is pretty agonizing).  However, it’s totally worth it.
  • They are the perfect size!  Cute and mini.

I highly suggest making this your next fall baking adventure!

 

Yields10 Servings
Prep Time10 minsCook Time25 minsTotal Time2 hrs 35 mins

Ingredients

Crust
 3 tbsp butter, melted
 ¾ cup graham cracker crumbs (about 5 full sheets, crushed)
 1 tbsp brown sugar
 1 tsp cinnamon
 ¼ tsp ginger
Cheesecake
 1 tbsp flour
 ½ tsp cinnamon
 ¼ tsp nutmeg
  tsp cloves
  tsp ginger
 1 package cream cheese (8oz)
 3 tbsp Greek yogurt
  cup pumpkin puree
 3 tbsp brown sugar
 1 tsp vanilla extract
 1 egg

Directions

Directions
1

Preheat oven to 300 degrees Fahrenheit, and line a standard muffin tin with 10 cupcake liners.

2

Prepare the crust - melt butter in a small bowl, and add graham cracker crumbs, brown sugar, cinnamon, and ginger. Stir to combine. Note: If using actual graham crackers, crumble them in a food processor or with a rolling pin in a ziploc bag (both methods work great).

3

Scoop a heaping spoonful of the crust mixture into each cup. Press down well, using your fingers or a utensil.

4

Prepare the cheesecake - in a large bowl, mix flour, cinnamon, nutmeg, cloves, and ginger.

5

Add cream cheese, Greek yogurt, pumpkin, brown sugar, and vanilla extract. Beat well to combine.

6

Add egg and beat until smooth throughout.

7

Evenly divide mixture between cups, then bake for 25 minutes.

8

Remove from oven, let cool, then transfer to the refrigerator. Allow to chill for at least 2 hours. Top with maple syrup and walnuts, if desired. Enjoy!

Ingredients

Crust
 3 tbsp butter, melted
 ¾ cup graham cracker crumbs (about 5 full sheets, crushed)
 1 tbsp brown sugar
 1 tsp cinnamon
 ¼ tsp ginger
Cheesecake
 1 tbsp flour
 ½ tsp cinnamon
 ¼ tsp nutmeg
  tsp cloves
  tsp ginger
 1 package cream cheese (8oz)
 3 tbsp Greek yogurt
  cup pumpkin puree
 3 tbsp brown sugar
 1 tsp vanilla extract
 1 egg

Directions

Directions
1

Preheat oven to 300 degrees Fahrenheit, and line a standard muffin tin with 10 cupcake liners.

2

Prepare the crust - melt butter in a small bowl, and add graham cracker crumbs, brown sugar, cinnamon, and ginger. Stir to combine. Note: If using actual graham crackers, crumble them in a food processor or with a rolling pin in a ziploc bag (both methods work great).

3

Scoop a heaping spoonful of the crust mixture into each cup. Press down well, using your fingers or a utensil.

4

Prepare the cheesecake - in a large bowl, mix flour, cinnamon, nutmeg, cloves, and ginger.

5

Add cream cheese, Greek yogurt, pumpkin, brown sugar, and vanilla extract. Beat well to combine.

6

Add egg and beat until smooth throughout.

7

Evenly divide mixture between cups, then bake for 25 minutes.

8

Remove from oven, let cool, then transfer to the refrigerator. Allow to chill for at least 2 hours. Top with maple syrup and walnuts, if desired. Enjoy!

Mini Pumpkin Pie Cheesecakes

 



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