Description
Luxurious pumpkin cheesecakes blend autumn’s warmest spices with creamy Philadelphia cream cheese for an irresistible dessert. Rich layers of pumpkin and smooth cream cheese create pure seasonal comfort you’ll crave all year long.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese (low-fat)
- 1 cup (240 milliliters) pumpkin puree
- 2 large eggs
- 1/2 cup (120 milliliters) Greek yogurt
Sweeteners and Flavors:
- 1/4 cup (60 milliliters) honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Crust (Optional):
- 1 cup (120 grams) graham cracker crumbs
Instructions
- Warm the oven to 350°F and line a muffin tin with paper liners, ensuring even spacing.
- In a large mixing bowl, whip cream cheese until creamy, then incorporate pumpkin puree, Greek yogurt, and honey, blending until silky smooth.
- Gently fold in eggs one at a time, stirring carefully to maintain mixture’s consistency.
- Sprinkle a thin layer of graham cracker crumbs at the base of each liner for a delicate crust foundation.
- Carefully pour the pumpkin cheesecake mixture into each liner, filling approximately three-quarters full to prevent overflow during baking.
- Transfer the muffin tin to the preheated oven and bake for 22-24 minutes, watching for a slight wobble in the center that indicates perfect doneness.
- Remove from oven and allow cheesecakes to cool completely at room temperature for about 30 minutes.
- Refrigerate for at least 2 hours to enhance flavor and achieve a firm, creamy texture before serving.
- Optional: Garnish with a light dusting of cinnamon or a dollop of whipped cream just before presenting.
Notes
- Boost protein content by using Greek yogurt, making these mini cheesecakes a nutritious dessert option.
- Create a gluten-free version by swapping graham cracker crumbs with almond flour or crushed gluten-free cookies.
- Control sweetness by adjusting honey levels or using alternative natural sweeteners like maple syrup or stevia.
- Prevent cracking by avoiding overmixing and allowing cheesecakes to cool gradually at room temperature before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg