Description

Mini Pumpkin Pie Cheesecakes

The rich taste of pumpkin pie meets creamy cheesecake in these Mini Pumpkin Pie Cheesecakes! Perfectly portioned for individual servings, these little delights combine a graham cracker crust, smooth cheesecake layer, and a spiced pumpkin topping. Ideal for Thanksgiving or any fall gathering, they bring all the warmth and flavor of the season to your table, topped with a dollop of whipped cream for that finishing touch!

CRUST:
1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
1/8 tsp ground cinnamon
5 tbsp melted butter
CHEESECAKE FILLING:
16 oz cream cheese, softened
6 tbsp sour cream
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
PUMPKIN PIE FILLING:
7.5 oz pumpkin puree
1 large egg
2 tbsp brown sugar
1/2 tsp pumpkin spice
1/4 tsp ground cinnamon
1/4 cup cheesecake filling

Directions:
1. Preheat oven to 350°F (176°C).
2. Prepare crust and divide among muffin tin cups.
3. Make cheesecake filling and add to the crust.
4. Top with pumpkin pie filling.
5. Bake for 25 mins, then chill for 4 hours. Garnish as desired.

Prep Time: 20 min
Kcal: 547