Mini Pumpkin Cheesecake With Graham Cracker Crust
Mini Pumpkin Cheesecake With Graham Cracker Crust – These Mini Pumpkin Spice Cheesecakes with a Graham Cracker Crust are everything you love about pumpkin pie in an individual serving!
Pumpkin pie has always been a Thanksgiving classic, but thanks to Starbucks’ Pumpkin Spice Latte, things just got a little edgier! I’m not a Starbucks coffee drinker, but I appreciate what is being done everywhere for pumpkin flavored everything. Because of the PSL craze, everything now apparently comes pumpkin flavored. And don’t even get me started on Trader Joe’s, it’s a pumpkin lover’s dreamland – pumpkin pies, pumpkin yogurt, pumpkin waffles, pumpkin ravioli, pumpkin spiced pumpkin seeds… the list never ends with new additions every year! Are you in the pumpkin patch?
Mini Pumpkin Cheesecake With Graham Cracker Crust
While I think it can be a bit over the top at times, I’m a pumpkin lover so I generally don’t mind all the hype. It allowed me to think outside the box and come up with recipes like pumpkin pasta, these pumpkin cookies and pumpkin pies. And now for these mini pumpkin cheesecakes!
Mini Pumpkin Cheesecake Bites (gluten Free)
They’re a great Thanksgiving dessert idea, especially if you’re one of those people who wants a little taste of everything. They are individually sized with the perfect ratio of pumpkin cheesecake to graham cracker crust!
Start with the crust, it’s a simple graham cracker crust with pumpkin pie spice. It is made by combining graham crackers, white sugar, butter and pumpkin pie spice in a food processor. When the mixture is ready, press it into the greased cupcake tins with clean hands, the crust should be thin and cover the entire bottom and sides to form a small cup. Bake the crust alone for 10 minutes before adding the cheesecake mixture.
Pumpkin cheesecake mix can also be made in a food processor or electric mixer. It’s a combination of cream cheese, white sugar, pumpkin puree, eggs, vanilla, and pumpkin pie spice. This will make a smooth cheesecake mixture. When the crust is completely cooled, pour or pour the cheesecake mixture into the graham cracker crusts, filling them to the top where the cake ends, about 3/4 of the way into the cupcake pan. Smooth the top with the bottom of a spoon.
Mini Pumpkin Cheesecakes With Gingersnap Crusts
Return the tray to the oven to bake for another 25-30 minutes. Cool cheesecakes to room temperature before removing from pan. Once cool, carefully remove them from the pan, using a dull knife to help with removal if you’re having trouble. Refrigerate the cheesecakes for at least 1 hour to chill. Top each mini pumpkin cheesecake with whipped cream and sprinkle with cinnamon before serving.
These pumpkin cheesecakes can be made up to 2 days ahead if refrigerated. Wait until you are served, top with whipped cream and sprinkle with cinnamon!
You can also make them 1 month ahead and freeze them. If you do this, make sure they cool completely before frosting. Wrap them individually in plastic wrap and place in an airtight container to freeze. Open them and take them out of the container to defrost. Place on a plate where they are not stacked and refrigerate.
No Bake Mini Pumpkin Cheesecakes With Kitchpaps Crust
With clean hands, press the mixture with your fingers to cover the entire bottom and side up of each to form a crust.
In the bowl of an electric mixer fitted with the blade attachment, beat the cream cheese and sugar until smooth.
Cool the cheesecakes to room temperature, carefully remove the cheesecakes from the pan (use a dull knife or fork to help remove them from the pan)
Vegan Mini Pumpkin Pies With Graham Cracker Crust
If you make these mini pumpkin cheesecakes, let me know how you like them! Leave a comment here and/or give it a star rating! If you take a picture, I’d love to see it – share it on Instagram and tag @. These mini pumpkin cheesecakes are super easy with basic ingredients and only take about 35 minutes to make – no chilling time (hard to resist, I know).
These mini pumpkin cheesecakes are a mix of pumpkin puree, cream cheese, and warm spices on top of a graham cracker crust, making them the perfect individual dessert for a fall party!
With fall just around the corner, we can’t wait to sink our teeth into some pumpkin spice! These mini pumpkin cheesecakes are a great option for friends, thanksgiving, or any fall party you have planned. They are super easy to make with basic ingredients and only take about 35 minutes total – no chilling time (hard to resist, I know).
No Bake Mini Pumpkin Cheesecake Pies • Southern Parm
With a creamy, rich core and sweet graham cracker crust, these decadent cookies make it incredibly difficult to choose between mini pumpkin pies and mini pumpkin cheesecakes to set the dessert table. I think I will choose both this year.
Filling – A simple mix of cream cheese, pumpkin puree, sugar, eggs, vanilla and pumpkin pie spice is all you need for a delicious creamy filling. Make sure the cream cheese is softened before you start. The best way to do this is to take it out of the fridge and cut it into cubes. Allow to cool at room temperature for about 20 minutes.
Crust – The crust is a classic combination of graham cracker crumbs, butter, and granulated sugar. The graham cracker crust is caramelized with sugar and butter and tastes absolutely delicious. If desired, you can replace the graham cracker cookie with gingerbread cookies. You can find prepackaged graham cracker crumbs at the store, if you can’t, you’ll need 12 whole sheets of graham crackers to make 1 1/2 cups of crumbs.
Mini No Bake Pumpkin Cheesecakes (with Gluten Free Option)
These step by step pictures and instructions are here to help you visualize how to make this recipe. You can go to the recipe for a printable version of this recipe with measurements and instructions at the bottom.
Yes, you can prepare and bake the mini pumpkin cheesecakes a day ahead and store them in an airtight container in the refrigerator until ready. Hold off on adding the whipped cream until you’re ready to serve because it doesn’t keep well.
Yes, these mini cheesecakes freeze well. To do this, freeze the mini cheesecakes on a baking sheet until they harden. Transfer cheesecakes to a large ziptop bag or airtight container (separate layers with parchment paper) and freeze for up to 3 months. Refrigerate overnight.
Pumpkin Cheesecake Bars
These sweet mini pumpkin cheesecakes are best served chilled with a dollop of whipped cream and pumpkin pie spice. Feel free to omit the whipped topping and serve as is or with regular pumpkin pie spice.
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These mini pumpkin cheesecakes are super easy with basic ingredients and only take about 35 minutes to make – no chilling time (hard to resist, I know).
Mini Pumpkin Pies With Graham Cracker Crust Recipe
Important – There are often FAQs in the blog post that you may find helpful. Just scroll back to read them!
Servings: 1 mini cheesecake Calories: 294 cal Carbohydrates: 27 g Protein: 3 g | Fat: 20 g Saturated fat: 12 g | Polyunsaturated fat: 1 g | Monounsaturated fat: 5 g Trans fat: 0.2 g | Cholesterol: 75 mg | Sodium: 178 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 22 g Vitamin A: 2839 IU Vitamin C: 1 mg Calcium: 49 mg Iron: 1 mg
Amanda Davis is an entrepreneurial mother of four grown children and four children. She and her husband, Chef Antoine, love to cook together and create the recipes for this blog. Amanda also makes children’s crafts and creates decorative items for the home. He is a craft expert and cooking guru and has been featured numerous times in online and print publications over the years. She is also a five-time craft book author and product developer, as well as the owner of FunFamilyCrafts.com. You can find her on social media using the buttons to the left! As Natalia mentioned in the Apple Cider From Scratch post, unfortunately we didn’t host Thanksgiving dinner this year. A lot has changed in the last few months; Especially permanent address changes. After five amazing years of eating, cooking, and enjoying amazing meals together in NYC, we’ve moved on to the next chapter of our lives…which currently means California for Natalia and Singapore for me. The blog took second place because of all this
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