Ingredients
- 16 oz cream cheese
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter (melted)
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter, ensuring the crumbs are fully coated. Press the mixture into the bottom of lined muffin tins.
- In a large bowl, blend the cream cheese until smooth. Gradually add the sugar, mixing until well incorporated. Add the eggs one at a time, mixing well after each. Mix in the pumpkin puree, vanilla extract, and pumpkin spice until creamy.
- Spoon the filling into each prepared crust, filling until just about the top. Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Allow them to cool for an hour, then refrigerate for at least two hours to fully set.
- Top with whipped cream, a sprinkle of cinnamon, and serve.
Notes
For best results, use room-temperature ingredients and avoid overmixing the filling to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian