Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Graham cracker crust

Brava

Serving Size 12

Active Time:

~15 min

Total Time:

~35 min


Ingredients

  • Graham Cracker Crust:
  • ½ cup graham cracker crumbs
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted
  • Cheesecake:
  • 2 packages (1 lb) cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • Fruit, for serving (optional)

From Your Pantry

kosher salt

Equipment

Brava muffin tin

paper muffin cups

wire cooling rack

whisk

mixing bowls

Nutrition Information

Allergens: Milk, Eggs, Wheat (Gluten)

Tags

  • Sweets
  • Vegetarian
  • Kid Friendly
  • Brava Accessory
  • Bread
  • Desserts
  • Eggs
  • Fall
  • Muffin Tin
  • Recipes
  • Serves 4
  • Snack

  1. 1

    Prep graham cracker crust

    • In medium bowl, stir together graham cracker crumbs, sugar, butter and a pinch of salt until fully incorporated.

  2. 2

    Prep cheesecake batter

    • In another medium bowl, whisk together cream cheese, sugar, eggs, vanilla, pumpkin puree and pumpkin pie spice until smooth.

  3. 3

    Line cups with crust

    • Line Brava muffin tin with paper muffin cups. Using a tablespoon, divide half of crust mixture evenly among cups. Using fingers, press down to flatten.
    • Evenly divide half of cheesecake batter among cups.

  4. 4

    Bake cheesecakes

    • Press green button to begin preheating.
    • When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.

  5. 5

    Serve

    • When your food is done, transfer muffin tin to wire rack and let cool.
    • Refrigerate until fully set.
    • Once fully chilled, serve. If desired, top each cheesecake with fruit.