Looking for something other than the usual pie to end your holiday meal? These mini cheesecakes combine two favorite desserts into one adorable, delicious treat. Each individual serving, made in a muffin pan, is a “just-right” end to the meal, combining a rich, creamy, pumpkin-flavored cheesecake atop a buttery graham-cracker crust.
These delicious mini-cheesecakes are simple to prepare and make a big impression. Try them for dessert after a dinner party or bring them to a holiday potluck for a fun twist on a classic dessert.
2 tablespoons unsalted butter, melted
1⁄4 teaspoon table salt
1 cup graham cracker crumbs
8 ounces light cream cheese, softened (approximately 1 cup)
1 cup plain canned pumpkin (not pumpkin pie filling)
1/2 cup dark brown sugar
3 large eggs
1 teaspoon pumpkin pie spice
- Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.
- 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.
- 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.
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.