Description
Layered mini cheesecakes with graham cracker crust, creamy cheesecake center, and spiced pumpkin topping. A perfect fall dessert!
Ingredients
For the Crust:
1½ cups crushed graham crackers
2½ tbsp sugar
⅓ cup melted butter
For the Cheesecake Layer:
8 oz cream cheese (room temperature)
1 egg
¼ cup sugar
½ tsp vanilla extract
For the Pumpkin Layer:
7.5 oz canned pumpkin puree
½ cup evaporated milk
1 egg
⅛ cup brown sugar
⅛ cup granulated sugar
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp salt
Instructions
1. Preheat oven to 350°F. Line muffin pan with cupcake liners and lightly spray with nonstick cooking spray.
2. Mix graham crackers, sugar, and melted butter in a bowl. Press into bottom of liners. Bake for 10–12 minutes, then cool.
3. Beat cream cheese until smooth. Add egg, sugar, and vanilla. Beat until combined. Chill for 30–40 minutes. Spoon over cooled crusts.
4. Whisk egg until fluffy. Stir in pumpkin, evaporated milk, both sugars, cinnamon, nutmeg, and salt. Pour gently over cheesecake layer using a spoon.
5. Bake for 45–55 minutes on the lower rack or until edges are set and center is slightly jiggly. Cool completely before serving.
Notes
Use room temperature ingredients for the best texture.
Don’t overbake—edges should be firm, center just a little jiggly.
Store in the fridge for up to 5 days or freeze for 3 months.
Top with whipped cream, Cool Whip, or a sprinkle of candied pecans.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg