Description
Delicious, bite-sized pumpkin cheesecakes with a graham cracker crust and a drizzle of caramel topping, perfect for fall gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup caramel sauce for topping
Instructions
- Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press about 1 teaspoon into each liner to form the crust.
- In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla, mixing until combined.
- Beat in the egg until just incorporated. Spoon the filling over the crusts, filling each liner about 3/4 full.
- Bake for 15-18 minutes, or until set. Let cool completely, then refrigerate for at least 1 hour.
- Drizzle with caramel sauce before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American