Ingredients
Scale
For the Crust:
- 2 cups finely crushed graham cracker crumbs (about 14 graham cracker sheets) – The classic cheesecake base that adds a buttery, slightly sweet crunch.
- ¼ cup granulated sugar – Enhances the sweetness of the crust.
- 6 tablespoons salted butter, melted – Holds the crust together and adds a rich, buttery flavor.
For the Filling:
- 24 ounces cream cheese, room temperature – The star of the show, providing the creamy, tangy base for the cheesecake.
- ½ cup granulated sugar – Balances the tanginess of the cream cheese.
- 15 ounces pumpkin puree – Adds the earthy sweetness and unmistakable flavor of pumpkin.
- ¼ cup dark brown sugar – Brings depth and a hint of molasses flavor.
- ⅓ cup heavy whipping cream – Contributes to the luxurious texture of the filling.
- 3 large eggs – Bind the filling together, ensuring a smooth and creamy consistency.
- 1 tablespoon pumpkin pie spice – The signature blend of spices (typically cinnamon, nutmeg, ginger, and cloves) that gives the filling its warmth and holiday charm.
- 1 teaspoon pure vanilla extract – Enhances all the flavors and adds a touch of sophistication.
Instructions
1. Prepare the Crust
- Preheat and Prep: Preheat your oven to 325°F and line two 12-cup muffin pans with paper liners. You’ll need 24 liners for this recipe.
- Crush the Crackers: Break up the graham cracker sheets into smaller pieces and pulse them in a food processor until they form fine crumbs.
- Combine Ingredients: In a medium bowl, mix the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter until the mixture resembles wet sand.
- Form the Crust: Spoon 1 ½ tablespoons of the crumb mixture into each liner. Use the back of a flat-bottomed measuring cup to press the mixture firmly into the bottom of each liner.
- Bake and Cool: Bake the crusts for 7 minutes, then remove them from the oven and let them cool while preparing the filling.
2. Make the Cheesecake Filling
- Cream the Cream Cheese: Using an electric mixer, beat the room-temperature cream cheese until it’s smooth and free of lumps.
- Incorporate Sweeteners: Add the granulated sugar, pumpkin puree, and dark brown sugar. Beat on medium-low speed until combined.
- Add Remaining Ingredients: Mix in the heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is thoroughly combined. Mix on low speed until smooth and silky.
3. Assemble and Bake
- Fill the Cups: Pour approximately ¼ cup of the filling into each crust-lined cup. Fill evenly to ensure even baking.
- Bake: Place the pans in the oven and bake for 20-22 minutes. The centers should still jiggle slightly when the cheesecakes are done.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours or overnight for the best texture.
4. Serve and Garnish
- Top It Off: Before serving, add a dollop of whipped cream to each cheesecake and sprinkle with a pinch of cinnamon for a festive touch.
- Enjoy: Serve chilled and watch these little delights disappear in no time!
Notes
- Crust Alternatives: Swap graham crackers for gingersnap cookies or crushed Biscoff cookies for an extra layer of flavor.
- Dairy-Free Version: Use dairy-free cream cheese and coconut cream in place of heavy cream for a lactose-free option.
- Sugar Variations: Replace granulated sugar with coconut sugar or maple syrup for a different sweet profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes