Detailed Directions and Instructions
Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Fill the Muffin Tins
Line a muffin tin with paper liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly to create a solid base.
Bake the Crust
Place the muffin tin in the preheated oven and bake the crust for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add the sugar, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and creamy.
Fill the Cheesecakes
Spoon the cheesecake filling into each muffin liner, on top of the pre-baked crust. Fill each cup to about 3/4 full.
Bake the Cheesecakes
Return the muffin tin to the oven and bake for another 20-25 minutes or until the filling is set but still slightly jiggly in the center.
Cool and Chill
Once baked, remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to the refrigerator to chill for at least 2 hours.
Serve
Once chilled, remove the cheesecakes from the liners and serve. They can be topped with whipped cream, additional pumpkin pie spice, or your favorite toppings.
Notes
Storage
Mini pumpkin cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
These mini cheesecakes can also be frozen. Allow them to cool completely, then wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Variations
Feel free to customize the toppings or add chocolate chips, pecans, or a swirl of caramel to the cheesecake mixture before baking.
