Description
Creamy individual pumpkin cheesecakes with warm fall spices, a buttery graham cracker crust, and a fluffy whipped cream topping. Perfect for holidays, gatherings, or an easy make-ahead dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Whipped cream, for serving
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Divide crust mixture among muffin cups and press firmly into the bottoms.
- Beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until creamy.
- Divide filling evenly over prepared crusts.
- Bake for 20 minutes or until centers are just set.
- Cool completely, then refrigerate for at least 4 hours.
- Top with whipped cream before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overbake to maintain a creamy texture.
- Chill overnight for even better flavor.
- Add caramel sauce or chopped pecans for extra indulgence.