Mini Pumpkin Cheesecakes
Fall baking season is in a full swing!! I’ve started it with Pumpkin Bread Cheesecake recipe. As I said, I made a lot of Homemade Pumpkin Puree, and it’s time to start testing new recipes with pumpkin. And if you are craving all of the season’s comforting flavors, then you must try these Mini Pumpkin Cheesecakes.
Mini Pumpkin Cheesecakes are a must on fall baking list this year!
A few years ago, I shared these gorgeous Mini Pumpkin Swirled Cheesecakes. They are perfect homemade treat to satisfy your fall flavor cravings, too. Pumpkin and cheesecake are definitely a winning combination!
Mini cheesecakes are cute, perfect little bites. And, I must say it again: they are way easier to make than a regular cheesecake. Well, making it is almost the same, but the cooking process is easier. Plus, they just come out perfect on the first try. However, if you want to make anything pumpkin this season, make these!
Mini cupcake-sized pumpkin cheesecakes are so fun to serve and eat. Also, this fall, Thanksgiving dessert is crowd-pleasing, kid-friendly, and are sure to be a hit!
I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy, too.
Mini Pumpkin Cheesecakes are the perfect choice for Thanksgiving table! You can easily double or triple the recipe and feed the crowd. These will likely be the most talked-about dessert at the Thanksgiving table. Just try them and you’ll see why. They’re perfectly rich and creamy and have all those delicious spiced pumpkin flavors we all crave. But it doesn’t overwhelm the flavor of the cheesecake. Also, you get the perfect light balance of tang to balance out their sweetness.
There’s just so much to love because every layer has a different texture and taste. The filling has the most creamy, luxurious texture which is my favorite thing about a cheesecake. And it makes an awesome combo with graham cracker crust and crunchy streusel topping. The buttery slightly crunchy crumbles on top add the perfect finishing touch. It’s a match meant to be!
These Mini Pumpkin Cheesecakes are the perfect fall dessert. Just look at how cute and yummy these little bites look. And can I just add that even if you are not a pumpkin lover, you will devour these. Literally no one can resist crumb topping.
Pin Print Mini Pumpkin Cheesecakes Author: Vera Z. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: 9 cupcakes Category: desserts Method: bake Cuisine: American Print Recipe Pin Recipe Description
Ingredients Graham cracker Crust: ¾ cup graham cracker crust 1 ½ Tablespoons sugar 3 Tablespoons unsalted butter-melted Streusel Crumb Topping: 6 Tablespoons all-purpose flour 3 Tablespoons light brown sugar ¼ teaspoon pumpkin pie spice 3 Tablespoons unsalted butter-melted Filling: 8 oz. cream, cheese-softened 1/3 cup sugar 1 egg-slightly beaten 1 teaspoon vanilla 4 teaspoons sour cream 1/3 cup pumpkin puree 1 teaspoon pumpkin pie spice 2 teaspoons flour Instructions Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside. Crust: In a bowl stir together with a fork, graham cracker crumbs, pumpkin pie spice and sugar. Stir in melted butter, until all crumbs are evenly moistened. Divide the mixture among prepared liners and press firmly in the bottom, then set aside. Streusel Crumb Topping: First combine the brown sugar, flour, and pumpkin pie spice in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form and set aside. Filling: Beat softened cream cheese, sugar and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Finally, mix in sour cream. Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway. In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine. Spread pumpkin mixture over vanilla cheesecake. Fill them almost all the way to the top. Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean. Cool the cupcakes in the pan for 20 minutes, then transfer on a rack to cool completely.
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