Best Mini Pumpkin Pie Cheesecakes (Print Version)
Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
2 tablespoons granulated sugar.
03 -
1/4 cup unsalted butter, melted.
04 -
8 oz cream cheese, softened.
05 -
1/4 cup granulated sugar.
06 -
1/2 teaspoon vanilla extract.
07 -
1 large egg.
08 -
1/2 cup pumpkin puree.
09 -
1 large egg yolk.
10 -
1 tablespoon granulated sugar.
11 -
1/4 teaspoon ground cinnamon.
12 -
1/8 teaspoon ground ginger.
13 -
1/8 teaspoon ground nutmeg.
Instructions:
01 -
Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
02 -
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin cup.
03 -
In another bowl, beat cream cheese and sugar until smooth. Add vanilla extract and egg, mixing until combined. Spoon cheesecake mixture over each crust.
04 -
In a separate bowl, mix pumpkin puree, egg yolk, sugar, and spices. Spread this mixture over the cheesecake layer.
05 -
Bake for 25-30 minutes or until set. Let cool, then refrigerate for at least 2 hours before serving.
Notes:
01 -
Top with whipped cream and a sprinkle of cinnamon for extra flair.
02 -
These cheesecakes can be made a day in advance for easy entertaining!.