Delicious, creamy pumpkin cheesecake in perfect individual portions with a graham cracker crust.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press about 1 teaspoon into each liner to form crusts.
Beat cream cheese until smooth. Add pumpkin, 1/4 cup sugar, egg, vanilla, pumpkin pie spice, and salt. Mix until well combined.
Spoon filling over crusts, filling almost to the top. Bake for 15-18 minutes until set. Cool completely, then refrigerate for at least 2 hours before serving.