Mini Pumpkin Cheesecakes

5 from 1 vote

Mini Pumpkin Cheesecakes

Looking for the ultimate stress free dessert to make for Thanksgiving? These little individual wonders are easy to make and a huge crowd pleaser!

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 198kcal

Author: Catherine McCord

Equipment

8 6 ounce ramekins
hand mixer

Ingredients

8 ounces cream cheese, softened
15 ounce can pumpkin puree
2 large eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup honey (or maple syrup or agave)
graham crackers, crushed

Instructions

Preheat oven to 400°F.
In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.
Add the pumpkin and mix until smooth and combined.
Add the eggs one at a time and beat until combined.
Add the cinnamon, nutmeg and honey and combine.
Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full.
Bake for 25 minutes.
Top with crushed graham crackers, cool and serve.

Notes

Can I make these in muffin cups instead of ramekins? I haven’t tried these out in muffin cups, so I can’t say for sure. If you do decide to try that route, I would use muffin liners and you may need to lower the oven temperature and cook for less time as muffins tins usually are made of metal and conduct heat more. Try it and let me know in the comments if it worked!
What size ramekins do I need for these mini pumpkin cheesecakes? I used eight 6 ounce ramekins to make these! If yours are a different size, you may need to adjust the cooking time accordingly.

Nutrition

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