Description
Delicate mini pumpkin pie cheesecakes blend creamy textures with classic autumn spices, creating an irresistible dessert. Guests will savor each perfectly portioned bite of seasonal comfort that satisfies sweet cravings with minimal effort.
Ingredients
Scale
- 16 oz (454 g) cream cheese, softened
- 7.5 oz (213 g) pumpkin puree
- 2 large eggs
- 1 large egg
- 1 ½ cups (180 g) graham cracker crumbs
- 5 tablespoons (71 g) unsalted butter, melted
- 6 tablespoons (90 ml) sour cream
- ½ cup (100 g) granulated sugar
- 3 tablespoons (36 g) granulated sugar
- 2 tablespoons (25 g) brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cinnamon
- ¼ cup cheesecake filling
- Whipped cream (optional)
- Pumpkin spice or cinnamon (optional)
- Chopped pecans (optional)
Instructions
- Preparation: Set oven to 350°F and line a muffin tin with cupcake liners, ensuring effortless dessert removal.
- Crust Creation: Combine graham cracker crumbs, melted butter, sugar, and cinnamon into a cohesive mixture, pressing firmly into each muffin cavity to form a compact foundation.
- Crust Toasting: Bake the crust for 8-10 minutes until achieving a golden, crisp texture that provides structural integrity.
- Cheesecake Base: Whip cream cheese and sour cream until silky smooth, gently folding in vanilla and sugar while maintaining a delicate consistency.
- Egg Integration: Incorporate eggs individually, stirring minimally to preserve the filling’s luxurious texture.
- Pumpkin Layer: Divide the cheesecake mixture, blending a portion with pumpkin puree, brown sugar, additional eggs, and warming spices to create a rich, autumnal filling.
- Layering Technique: Distribute the plain cheesecake batter across pre-baked crusts, then artfully top with the pumpkin-spiced mixture to create an elegant two-toned effect.
- Baking Process: Bake for 25 minutes, monitoring for set edges and a subtle center wobble that indicates perfect doneness.
- Cooling and Setting: Allow mini cheesecakes to cool completely at room temperature, then refrigerate for at least 4 hours to develop optimal flavor and firm texture.
- Finishing Touch: Garnish with billowy whipped cream, a delicate dusting of pumpkin pie spice, and optional toasted pecans just before serving to elevate the visual and flavor profile.
Notes
- Prevent Cracking: Minimize overmixing and avoid high-speed mixing to keep the cheesecake filling smooth and prevent surface cracks.
- Temperature Matters: Ensure all ingredients are at room temperature for seamless blending and consistent texture.
- Baking Precision: Use a water bath or place a pan of hot water in the oven to create humid environment, reducing chances of surface cracking.
- Chilling Technique: Allow cheesecakes to cool gradually to room temperature before refrigerating, preventing sudden temperature shock that can cause structural damage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 276
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 68 mg