Description
Creamy mini cheesecakes layered with a luscious pumpkin topping, perfect for fall baking and holiday desserts.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham crackers, crushed
- 2 1/2 tbsp sugar
- 1/3 cup butter, melted
For the Cheesecake:
- 8 oz cream cheese, room temperature
- 1 egg
- 1/4 cup sugar
- 1/2 tsp vanilla extract
For the Pumpkin Layer:
- 7.5 oz pumpkin puree
- 1/2 cup evaporated milk
- 1 egg
- 1/8 cup brown sugar
- 1/8 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin pan with liners and lightly spray with nonstick cooking spray.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.
- Divide the mixture evenly into the muffin liners and press down firmly to form the crust.
- Bake for 10-12 minutes. Remove and let cool completely.
2. Make the Cheesecake Layer:
- In a medium bowl, beat cream cheese until smooth and creamy.
- Add the egg, sugar, and vanilla extract. Beat until fully combined.
- Chill the mixture in the refrigerator for 30-40 minutes.
- Once chilled, spoon the cream cheese mixture evenly over the cooled crusts.
3. Prepare the Pumpkin Layer:
- In a medium bowl, whisk the egg until light and fluffy.
- Add the pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Mix until smooth.
- Carefully pour the pumpkin mixture over the cheesecake layer, using the back of a spoon to ensure an even layer.
4. Bake:
- Bake for 45-55 minutes, or until the sides are set and the center is slightly jiggly.
- Remove from the oven and cool completely. Refrigerate for at least 2-3 hours before serving.
Notes
- For an extra touch, top with whipped cream or a sprinkle of cinnamon before serving.
- These cheesecakes can be made a day in advance and stored in the fridge.
- To make them gluten-free, use gluten-free graham crackers for the crust.
