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mini pumpkin pie cheesecakes

Recipe by
Nina Patel

If you can’t find graham cracker crumbs in your local store (or want to make your own). Place 5 whole graham cracker sheets in a medium zippered storage baggie. Use the bottom of a glass measuring cup to crush thoroughly. A batter dispenser can make quick work of spooning the filling into the cups.

yield serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For mini pumpkin pie cheesecakes

  • 2 Tbsp
    unsalted butter, melted
  • 1/4 tsp
  • 1 c
    graham crackers, crushed
  • 8 oz
    cream cheese, room temperature
  • 1 c
    pumpkin purée
  • 1/2 c
    dark brown sugar
  • 3
  • 1 tsp
    pumpkin pie spices

How To Make mini pumpkin pie cheesecakes

  • 1
    Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners
  • 2
    In a small bowl, toss together melted butter, salt, and graham crumbs. Use a tablespoon measure to spoon 1 heaping tablespoons crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.
  • 3
    Combine cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.

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