Mini Pumpkin Cheesecakes
These Mini Pumpkin Cheesecakes are the perfect fall desserts with two classics in one dessert.
Prep Time40 minutes mins
Cook Time55 minutes mins
Course: Dessert
Cuisine: American
Keyword: Mini Cheesecakes, Pumpkin Cheesecake, Pumpkin dessert
Servings: 12
Author: Deliciously Seasoned
For The Crust
- 1½ cups graham crackers crushed
- 2½ tbsp sugar
- ⅓ cup butter melted
For The Crust
In a medium bowl, add graham crackers, sugar, and butter and mix until combined.
Press the crust into the bottom of the muffin liners.
Bake for 10-12 minutes. Remove from oven and let cool completely.
For The Cheesecake
In a medium bowl, beat cream cheese until smooth.
Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.
Evenly spoon cream cheese mixture on top of cooled graham cracker crust.
For The Pumpkin Layer
In a medium bowl, whisk eggs until light and fluffy.
Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
Pour pumpkin mixture over cream cheese (best to pour pumpkin gently on top of a tablespoon so it flows off the spoon which helps create an even layer).
Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.