Mini Pumpkin Cheesecakes Recipe

As the seasons change and the air grows crisp, few treats evoke the spirit of fall more perfectly than pumpkin cheesecakes. These delightful mini pumpkin cheesecakes, crafted with a graham cracker crust and filled with a creamy pumpkin and cream cheese mixture, are sure to become a staple at any fall gathering. Here’s a step-by-step guide on how to make them.

## Ingredients
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For the Crust:

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7 full sheets of graham crackers
– 1.5 tablespoons packed light brown sugar
– 1/4 teaspoon kosher salt
– 5 tablespoons unsalted butter, melted

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For the Filling:

– 8 ounces cream cheese, softened
– 3 tablespoons packed light brown sugar
– 2 tablespoons maple syrup
– 1 large egg
– 1 large egg yolk
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 tablespoon cornstarch
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon kosher salt

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For Serving:

– Whipped cream

Instructions

Step 1: Prepare the Crust

To start, preheat your oven to 350°F (180°C). Line a standard 12-cup muffin tin with paper liners.

1.

Crust Preparation:

Place the graham crackers in a food processor and pulse until they form fine crumbs.
2.

Add Sugar and Salt:

Add the brown sugar and salt to the processor and continue pulsing until well combined.
3.

Add Melted Butter:

Drizzle in the melted butter and process until the crumbs are evenly moistened.
4.

Press Crust into Muffin Cups:

Scoop a heaping tablespoonful of the crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup using the bottom of a measuring cup or a glass.
5.

Bake the Crusts:

Bake the crusts in the preheated oven until they are lightly golden, about 5 minutes. Transfer the muffin tin to a wire rack to cool.

Step 2: Prepare the Filling

While the crusts are cooling, prepare the creamy filling.

1.

Beat Cream Cheese:

Using an electric mixer in a large bowl, beat the cream cheese, brown sugar, and maple syrup at medium-high speed until combined and fluffy, about 2 to 3 minutes.
2.

Add Eggs:

Lower the mixer speed and beat in the egg and egg yolk just until incorporated.
3.

Add Pumpkin and Vanilla:

Beat in the pumpkin and vanilla extract until well combined.
4.

Add Spices and Cornstarch:

Beat in the cornstarch, cinnamon, ginger, nutmeg, and salt.

Step 3: Assemble and Bake

Now, fill each cooled crust with the pumpkin mixture.

1.

Fill the Crusts:

Scoop the filling into each muffin cup, dividing it evenly among the cups.
2.

Bake the Cheesecakes:

Bake the cheesecakes in the preheated oven for about 18 to 20 minutes, or until the edges are set and the centers are slightly jiggly.
3.

Cool the Cheesecakes:

Remove the cheesecakes from the oven and let them cool completely in the pan on a wire rack.

Step 4: Serve

Once cooled, refrigerate the cheesecakes for at least 4 hours before serving.

1.

Top with Whipped Cream:

Serve each mini cheesecake with a dollop of whipped cream.

Tips and Variations

Here are some tips and ideas to enhance your mini pumpkin cheesecakes:

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Garnishing with Spice:

Sprinkle a pinch of cinnamon or nutmeg on top of the whipped cream for an extra touch of spice.
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Caramel Sauce:

Drizzle with caramel sauce for an added layer of sweetness.
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Pecan Topping:

Sprinkle chopped pecans on top for added crunch.

Frequently Asked Questions (FAQs)

Q: Why use a water bath for cheesecakes?

A: A water bath helps prevent cracking by maintaining a stable temperature and humidity level around the cheesecake during baking.

Q: How do I prevent the crust from becoming too soggy?

A: Ensure the crust is baked until lightly golden, and avoid overfilling the cheesecakes to prevent moisture from seeping into the crust.

Q: Can I freeze these mini cheesecakes?

A: Yes, you can freeze the cheesecakes for up to 3 months. Wrap each cheesecake individually in plastic wrap or aluminum foil and place them in a freezer-safe bag.

Fall Baking Tips

Fall is the perfect time to experiment with a variety of seasonal flavors, but a few tips can make your baking even more enjoyable:

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Use Fresh Spices:

Freshly grind spices like cinnamon, ginger, and nutmeg for a more vibrant flavor.
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Choose Quality Ingredients:

Use high-quality ingredients like fresh pumpkin puree and real maple syrup for the best flavors.
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Bake Ahead:

Many fall desserts, like these mini cheesecakes, can be baked ahead of time and refrigerated or frozen until needed, making them perfect for busy holiday schedules.