Mini Pumpkin Cheesecakes
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Pumpkin Cheesecakes
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a lined muffin tin to form the crust.
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In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, and mix until well combined.
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Add the eggs, one at a time, beating well after each addition.
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Pour the cheesecake mixture over the crust in the muffin tin.
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Bake for 20-25 minutes, or until the cheesecakes are set.
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Remove from the oven and let cool in the tin for 10 minutes.
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Transfer the cheesecakes to a wire rack and let cool completely.
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Refrigerate for at least 2 hours, or overnight, to allow the cheesecakes to set.
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Serve topped with whipped cream and drizzled with caramel sauce.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
