Mini Pumpkin Cheesecakes
Delightful mini pumpkin cheesecakes that bring the essence of autumn to your gatherings with their creamy texture and buttery crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 Vanilla Wafers
- 8 oz Cream Cheese, softened
- 1/2 cup Pumpkin Puree
- 1 Egg
- 1/3 cup Sugar
- 1 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare a 12-cup muffin tin with liners or grease it.
- Place one vanilla wafer in each muffin liner and press down gently.
- Beat the cream cheese until fluffy and smooth, about 2 minutes.
- Add pumpkin puree, sugar, pumpkin pie spice, and egg, mixing until creamy.
- Spoon the mixture over the crumbled wafers, filling each about two-thirds full.
- Bake for 20-25 minutes, until set on the outside but slightly jiggly in the center.
- Cool for 10 minutes at room temperature, then chill for at least 2 hours in the fridge.
- Serve with whipped cream and a sprinkle of cinnamon if desired.
Notes
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Top with various garnishes like pecans or caramel for different flavors.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, cheesecake, dessert, autumn, mini desserts