From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Mini Pumpkin Cheesecakes
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Instructions
1
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Preheat oven to 400°F.
2
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In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.
3
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Add the pumpkin and mix until smooth and combined.
4
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Add the eggs one at a time and beat until combined.
5
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Add the cinnamon, nutmeg and honey and combine.
6
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Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full.
7
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Bake for 25 minutes.
8
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Top with crushed graham crackers, cool and serve.
My Calorie Intake
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Tips & Tricks (5)
- Water Bath Prevention 💧Bake these mini cheesecakes without a water bath by using muffin tins and reducing oven temperature to 325°F to prevent cracking while maintaining that creamy texture.
- Room Temperature Cream Cheese 🧈Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free batter that bakes evenly without overmixing.
- Graham Cracker Topping Timing ⏰Sprinkle crushed graham crackers on top during the last 5 minutes of baking so they toast slightly and adhere to the cheesecake surface without becoming soggy.
- Spice Bloom Technique 🎃Gently warm your cinnamon and nutmeg in the pumpkin puree for 1-2 minutes before mixing with other ingredients to amplify their natural flavors and eliminate raw spice taste.
- Cooling Strategy ❄️Cool cheesecakes gradually in the turned-off oven for 30 minutes, then refrigerate for at least 4 hours to set properly and develop the ideal dense, creamy texture.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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