Mini Pumpkin Cheesecakes
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic Games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Mini Pumpkin Cheesecakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a small 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, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and 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 batter into the muffin tin, filling each cup about 3/4 full.
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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 to cool completely.
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Refrigerate for at least 1 hour before serving.
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Top with whipped cream before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
