Irresistible Mini Pumpkin S’mores Cheesecakes for Fall Bliss
Delightful Mini Pumpkin S’mores Cheesecakes combine creamy pumpkin flavor with nostalgic s'mores elements, perfect for fall.
Equipment
- muffin pan
- Mixing bowls
- Whisk
- small saucepan
- Kitchen torch
Ingredients
For the Crust
- 1 cup Graham cracker crumbs Ensure they’re finely crushed for the perfect base.
- ¼ cup Brown sugar Adds a hint of warmth and molasses flavor to the crust.
- 1 teaspoon Cinnamon Infuses a cozy spice that complements the pumpkin.
- ½ cup Unsalted butter, melted Binds the crust ingredients together for a rich flavor.
For the Cheesecake
- 16 ounces Cream cheese Use room temperature for a silky, smooth batter.
- ½ cup Granulated sugar Sweetens the cheesecake without overwhelming it.
- 1 cup Pumpkin purée Provides that essential fall flavor; avoid pie filling for best results.
- 1 large Egg Helps set the cheesecake while keeping it creamy.
- 1 teaspoon Vanilla extract Enhances the overall flavor profile beautifully.
- 1 teaspoon Cinnamon Adds depth and warmth to the filling.
- ½ teaspoon Ground ginger A touch of spice that pairs wonderfully with pumpkin.
- ¼ teaspoon Nutmeg Brings a fragrant hint of autumn to every bite.
- 1 pinch Salt Balances the sweetness and enriches the flavors.
For the Ganache
- 8 ounces Semi-sweet or dark chocolate Choose your favorite for a rich, indulgent topping.
- 1 cup Heavy cream Creates a luscious, silky texture for the ganache.
For the Meringue
- 4 large Egg whites These provide the base for a light and airy meringue.
- 1 cup Granulated sugar Essential for creating the right texture and sweetness.
- ¼ teaspoon Cream of tartar or lemon juice Stabilizes the meringue for that perfect glossy finish.
- 1 teaspoon Vanilla extract Adds a hint of flavor to the meringue.
Instructions
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin pan by lining it with paper liners or using a mini cheesecake pan.
- In a mixing bowl, stir together the graham cracker crumbs, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand.
- Pack about a heaping tablespoon of this crust mixture firmly into each muffin cavity, creating a solid base. Bake for 5-6 minutes until lightly golden, then set aside to cool completely.
- In another mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and fluffy. Then, mix in the pumpkin purée, vanilla extract, and spices until fully combined.
- Add the egg and beat until just combined to maintain a creamy texture; avoid overmixing.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each cup to about three-quarters full. Bake for 15-18 minutes, until the centers are slightly jiggly.
- Allow the cheesecakes to cool completely in the pan before transferring them to the fridge to chill for at least 3 hours, or overnight if possible.
- Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate, allowing it to sit for 2 minutes. Stir until smooth and shiny, then let cool before chilling.
- In a heatproof bowl, whisk together the egg whites and granulated sugar over simmering water until warm and the sugar dissolves.
- Remove from heat, add cream of tartar and vanilla, and beat on high speed for 5-7 minutes until glossy stiff peaks form.
- Once the cheesecakes are chilled, whip the ganache until fluffy. Pipe or dollop the whipped ganache over each cheesecake.
- Pipe or spoon the prepared meringue on top of the ganache and torch until golden.
Notes
Ensure the graham cracker crumbs are finely crushed for a sturdy crust, and use room temperature cream cheese to avoid lumps.
Nutrition
Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 4mgIron: 4mg
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