Description
Delightful miniature pumpkin cheesecakes topped with a rich caramel drizzle, perfect for a fall dessert.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 egg
- Caramel sauce for topping
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and press a tablespoon of mixture into each liner.
- In a bowl, beat cream cheese with pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and egg until smooth.
- Divide the cheesecake mixture evenly among the liners and bake for 20 minutes.
- Cool completely, then drizzle with caramel sauce before serving.
Notes
You can customize the seasonings to taste.