Ingredients
3/4 cup graham cracker crumbs
1 tablespoon light brown sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
8 ounces cream cheese, softened
1/2 cup pumpkin puree plus 1 tablespoon
1 large egg, room temperature
2 tablespoons sour cream
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
Pinch of cloves
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
Instructions
1-Preheat your oven: to 350°F (175°C) to get everything ready.
2-Mix the graham cracker crumbs, light brown sugar, melted unsalted butter, and ground cinnamon: to form the crust. Press about one rounded tablespoon of this mixture into each mini cheesecake mold.
3-For the filling: beat the softened cream cheese until smooth, then add the pumpkin puree, egg, sour cream, granulated sugar, and spices, mixing until combined.
4-Next, stir in the all-purpose flour and vanilla extract for the perfect consistency.
5-Pour the filling evenly into the prepared crusts and bake for 20 minutes, until the edges are set but the centers still jiggle a bit.
6-Let them cool for 15 minutes, then cover loosely and refrigerate for at least 2 hours before serving.
7-Top with freshly whipped cream and a sprinkle of cinnamon or pumpkin pie spice if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use fully softened cream cheese for a smooth, lump-free batter.
🥄 Use a cookie scoop or spoon for even filling distribution into mini molds.
🍰 Do not overbake; centers should remain slightly jiggly for the perfect creamy texture.
- Prep Time: 30 minutes
- Refrigeration time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 140
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg