Pumpkin Pie Cheesecake Cups

As the crisp air of autumn sets in and leaves transform into vibrant shades of orange and gold, our cravings shift toward cozy, seasonal flavors. Pumpkin desserts, in particular, capture the essence of fall, invoking nostalgia for family gatherings and festive celebrations. Among the array of pumpkin-infused treats, the Pumpkin Pie Cheesecake Cups stand out as a delightful fusion of two beloved desserts: the classic pumpkin pie and smooth, creamy cheesecake. This innovative recipe not only offers a unique taste experience but also presents the dessert in an individual serving format, making it perfect for holiday gatherings or simple indulgences at home.

Pumpkin Pie Cheesecake Cups

Embrace the flavors of fall with these delightful Pumpkin Pie Cheesecake Cups! This innovative recipe combines the warm, comforting essence of pumpkin pie with the rich creaminess of cheesecake, all served in individual portions. Perfect for cozy gatherings or festive celebrations, each cup features a graham cracker crust, spiced pumpkin layer, and creamy cheesecake topping. With simple, high-quality ingredients, these desserts are a seasonal must-try. Dive into autumn sweetness today!

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Ingredients

For the Pumpkin Pie Layer:

1 cup pumpkin puree (canned or fresh)

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

For the Cheesecake Layer:

16 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped to stiff peaks

For the Graham Cracker Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For Garnish:

Whipped cream

Ground cinnamon

Crushed graham crackers or pie spices

Instructions

Prepare the Graham Cracker Crust:

- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

- Press the mixture evenly into the bottom of serving cups or mini jars (about 1 tablespoon per cup). Use the back of a spoon to pack it tightly.

- Place in the refrigerator to set while you prepare the fillings.

Make the Pumpkin Pie Layer:

- In a medium bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, cloves, eggs, vanilla extract, and heavy cream.

- Whisk until smooth and well combined.

- Spoon or pipe the pumpkin mixture into the cups, filling them about halfway.

- Bake at 350°F (175°C) in a preheated oven for 20-25 minutes, or until the filling is set but has a slight jiggle in the center.

- Let the pumpkin layer cool completely, then chill in the refrigerator for about 1 hour.

Prepare the Cheesecake Layer:

- In a large bowl, beat the softened cream cheese until smooth and creamy.

- Gradually add in the powdered sugar and continue to beat until fully incorporated.

- Add the vanilla extract and mix until combined.

- Gently fold in the whipped cream until no streaks remain.

Assemble the Cups:

- Once the pumpkin pie layer is chilled, spoon or pipe the cheesecake layer over the pumpkin filling, filling the cups to the top.

- Smooth the tops with a spatula or the back of a spoon.

Garnish:

- Top each cup with a dollop of whipped cream, a sprinkle of ground cinnamon, and crushed graham crackers for a festive touch.

Chill & Serve:

- Refrigerate the assembled cups for at least 30 minutes before serving to allow the flavors to meld together.

- Enjoy your Pumpkin Pie Cheesecake Cups as a delightful fall dessert!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 cups