Ingredients
For the Crust:
– 1 cup graham cracker crumbs (gluten-free if needed)
– 3 tablespoons unsalted butter, melted
– 2 tablespoons sugar
For the Pumpkin Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup pumpkin puree
– 1/3 cup powdered sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1 teaspoon vanilla extract
– 1 cup whipped topping or whipped cream
For Topping (optional):
– Whipped cream
– A sprinkle of cinnamon or nutmeg
– Crushed graham crackers or pecans
Instructions
1. **Prepare the Crust**:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cavity of a mini cheesecake pan or lined muffin tin.
Refrigerate the crusts while preparing the filling.
2. **Make the Pumpkin Cheesecake Filling**:
In a large mixing bowl, beat softened cream cheese until smooth.
Add pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until well combined.
Gently fold in the whipped topping or whipped cream until light and fluffy.
3. **Assemble the Mini Cheesecakes**:
Remove the crusts from the refrigerator.
Spoon or pipe the pumpkin cheesecake filling on top of each crust, filling to the top. Smooth the tops with a spatula.
4. **Chill**:
Refrigerate for at least 2-3 hours, or until the filling is set.
5. **Serve**:
Remove from the pan and top with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed graham crackers or pecans if desired.
Enjoy!
