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During the fall season, pumpkin-flavored desserts take center stage, and for good reason. The combination of creamy cheesecake and spiced pumpkin creates a comforting treat that evokes feelings of warmth and nostalgia. It's a flavor profile that resonates with many, conjuring up memories of family gatherings, festive celebrations, and cozy evenings spent around a fireplace.

Mini cheesecake recipe tutorial thanksgiving dessert

Indulge in the flavors of fall with these delightful mini pumpkin cheesecakes! Perfect for gatherings or cozy nights at home, these bite-sized treats combine the creamy richness of cheesecake with the spiced sweetness of pumpkin. Not only are they visually appealing, but they're also a healthier dessert choice, packed with vitamins and fiber. Try this easy recipe and savor the taste of autumn in every bite! #MiniPumpkinCheesecakes #FallDesserts #PumpkinSpice #BakingJoy #SeasonalTreats
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 cup pumpkin puree

2 large eggs

For the topping:

Whipped cream, for garnish

Ground cinnamon or nutmeg, for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup.

      Bake the Crust: Bake the crusts in the preheated oven for 5-7 minutes, until set. Remove from the oven and let cool.

        Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the sugar and continue to beat until creamy. Add vanilla, ground cinnamon, and nutmeg. Mix until combined.

          Incorporate Pumpkin: Add the pumpkin puree and mix until fully combined. Slowly add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

            Fill the Cups: Pour the cheesecake filling over the pre-baked crusts, filling each liner about 3/4 full.

              Bake the Cheesecakes: Bake in the oven for 15-20 minutes, until the edges are set and the centers slightly jiggle but are not wet.

                Cool & Chill: Remove from the oven and allow to cool in the muffin tins for 10 minutes. Then, transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.

                  Serve: Once chilled, remove the mini cheesecakes from the liners. Top with whipped cream and a sprinkle of ground cinnamon or nutmeg before serving.

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12