Welcome to a dessert that combines the best of both worlds: the creamy richness of cheesecake with the warm, spiced flavor of pumpkin pie. These mini delights are perfect for fall gatherings, Thanksgiving, or whenever you need a little pick-me-up.
Why This Recipe Works
- Perfect Portion Control: Individual cups mean no fighting over the last slice.
- Easy to Make: No water bath or fancy equipment needed.
- Flavor Fusion: The tangy cheesecake balances the sweet pumpkin perfectly.
- Make-Ahead Friendly: These cups can be prepared days in advance.
- Versatile: Dress them up or down for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup whipped cream
Equipment Needed
- Muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Mix graham cracker crumbs with melted butter until well combined. Press about a tablespoon of the mixture into the bottom of each lined muffin cup. Chill in the fridge for 15 minutes to set.
Step 2: Make the Cheesecake Filling
Beat the cream cheese until smooth. Add sugar, vanilla, and pumpkin pie spice, mixing until fluffy. Fold in the pumpkin puree until just combined. Tip: For a smoother filling, ensure all ingredients are at room temperature.
Step 3: Assemble the Cups
Divide the cheesecake mixture evenly among the muffin cups, smoothing the tops with a spoon. Chill for at least 2 hours, or until set.
Step 4: Add the Finishing Touches
Before serving, top each cheesecake cup with a dollop of whipped cream and a sprinkle of pumpkin pie spice for extra flair.
Tips and Tricks
For an even more decadent treat, drizzle caramel sauce over the top before serving. If you’re short on time, you can use store-bought graham cracker crust instead of making your own. To ensure your cheesecake cups don’t stick to the liners, give them a quick spray with non-stick cooking spray before adding the crust mixture.
Recipe Variations
- Chocolate Lover’s Twist: Add a layer of chocolate ganache under the cheesecake filling.
- Nutty Crunch: Mix chopped pecans or walnuts into the crust for added texture.
- Spiked Version: Add a tablespoon of bourbon or rum to the cheesecake filling for an adult-only treat.
- Dairy-Free: Use coconut cream and dairy-free cream cheese to accommodate dietary restrictions.
Frequently Asked Questions
Can I make these without a muffin tin?
Absolutely! You can use small mason jars or ramekins for a similar effect. Just adjust the crust and filling amounts accordingly.
How long do these keep in the fridge?
These cheesecake cups will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.
Can I freeze them?
Yes, these freeze beautifully. Just wrap them individually and thaw in the fridge overnight before serving.
Summary
These Pumpkin Pie Cheesecake Cups are the perfect blend of creamy and spiced, all in a convenient, bite-sized package. Ideal for any fall occasion, they’re sure to be a hit with everyone who tries them.
