Mini Pumpkin Cheesecakes Delight (Print-Friendly Version)
Pumpkin and cream cheese blend with spiced graham crust, topped with whipped cream for a festive bite.
# Ingredients You'll Need:
→ Crust
01 -
120 grams graham cracker crumbs
02 -
28 grams brown sugar
03 -
42 grams unsalted butter
→ Filling
04 -
226 grams cream cheese, softened
05 -
120 grams pumpkin puree
06 -
30 grams sour cream
07 -
1 large egg
08 -
100 grams granulated sugar
09 -
1 gram ground cinnamon
10 -
1 gram pumpkin pie spice
11 -
5 grams cornstarch
12 -
2 millilitres pure vanilla extract
→ Topping (optional)
13 -
Whipped cream, for serving
14 -
Pumpkin pie spice, for dusting
# How to Make It:
01 -
Preheat oven to 175°C. Line a standard muffin tin with cupcake liners and set aside.
02 -
In a microwave-safe bowl, melt butter in 30 second increments until fully liquefied. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until uniform and sandy in texture.
03 -
Evenly distribute crumb mixture among the liners in the muffin tin. Press firmly into the base of each cup to compact.
04 -
Place muffin tin in oven and bake for 5 minutes. Remove and set aside to cool slightly.
05 -
In a large mixing bowl, use an electric mixer to blend cream cheese, pumpkin puree, sour cream, and granulated sugar until creamy and smooth. Add egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Beat until mixture is homogenous, scraping down sides as needed.
06 -
Divide filling evenly among the prepared crusts in the muffin tin, smoothing tops with a spatula.
07 -
Bake cheesecakes at 175°C for 20 minutes, or until centres are just set and slightly wobbly. Remove from oven.
08 -
Let cheesecakes cool to room temperature in the tin, then refrigerate for a minimum of 2 hours to chill completely.
09 -
Prior to serving, top each mini cheesecake with whipped cream and a light dusting of pumpkin pie spice, if desired.
# Extra Information:
01 -
For best texture, ensure cream cheese is fully softened before mixing.
02 -
Do not overbake; cheesecakes should remain slightly wobbly in the centre when removed from the oven.