Mini Pumpkin Cheesecakes with Streusel
These mini pumpkin cheesecakes are the perfect treat for autumn, combining creamy cheesecake with warm pumpkin flavors, all topped with a crunchy streusel.
Ingredients
Crust
- 1 cup Graham cracker crumbs Make sure they are finely crushed.
- 5 tablespoons Butter Melted.
- 1 tablespoon Sugar For sweetness.
Filling
- 16 oz Cream cheese At room temperature.
- 2/3 cup Sugar For sweetening the filling.
- 1 teaspoon Vanilla extract
- 2 large Eggs At room temperature.
- 1 cup Pumpkin puree Can use canned or fresh.
- 1 teaspoon Pumpkin spice For warm flavors.
- 1/2 teaspoon Cinnamon For added flavor.
- 1/4 cup Brown sugar For sweetness in the pumpkin layer.
Streusel Topping
- 1/2 cup Flour All-purpose flour.
- 1/4 cup Brown sugar For topping.
- 3 tablespoons Butter Cold and cut into cubes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar to create the crust. Press the mixture into the bottom of a cupcake pan.
- In another bowl, beat cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Spoon the cream cheese mixture over the crusts in the cupcake pan.
- In a separate bowl, mix pumpkin puree with pumpkin spice, cinnamon, and brown sugar. Dollop the pumpkin mixture on top of the cheesecake layer.
- For the streusel, combine flour, brown sugar, and butter until crumbly. Sprinkle this mixture over the pumpkin layer.
Baking
- Bake for 25 minutes or until set. Let cool before removing from the pan.
- Serve and enjoy your mini pumpkin cheesecakes!
Notes
Allow the cheesecakes to cool completely in the pan before removing to prevent cracks. For best results, use room temperature ingredients.