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I might be a little obsessed with all things pumpkin during this time of year! I know though that some people are less than enamored with the orange deliciousness EVERYTHING that comes our way during this time of year, but I think that it’s just because they have never really eaten the BEST that pumpkin has to offer. Don’t hate on it, because pumpkin really does really have a lot to offer.
Offerings like these amazing Mini Pumpkin Graham Cracker Cheesecakes I am sharing with all of you today! Oh my gosh are these good and so, so easy to make.
This is the kind of recipe that everyone will think you slaved hours in the kitchen to make, but they don’t need to know that it took you less than 15 minutes to whip up! And only a handful of ingredients.
I tried a couple of variations for the cream cheese filling I perused on the internet, but I discovered that the more ingredients a recipe had, the less I liked it. I always wonder why people overcomplicate recipes?
Anyway, I parred my recipe down to this very simple list of ingredients and the cheesecake filling could not taste more fantastic! This is a Thanksgiving-worthy recipe for sure.
8 oz cream cheese
15 oz canned pumpkin
3/4 cup sugar
1 tsp pumpkin pie spice
Cream Whip Spray Topping
Optional- pinch of nutmeg for flourish
Cream together with a hand mixer, softened cream cheese, pumpkin, and sugar.
Once the ingredients are completely whipped. Add in the pumpkin pie spice and mix well again.
Pour filling into mini- graham cracker ready-made crust cups like these.
Cool and set in the fridge for about an hour.
Add spray whipped topping and top your masterpiece with a pinch of nutmeg!
Can you believe how easy this is to make? My kids said we should ditch the whole pumpkin pie thing this year and make these instead! Here’s a printable copy for you as well:
- 8 oz cream cheese
- 15 oz canned pumpkin
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
- Cream Whip Spray Topping
- Optional- pinch of nutmeg for flourish
- Cream together with a hand mixer, softened cream cheese, pumpkin, and sugar.
- Once the ingredients are completely whipped. Add in the pumpkin pie spice and mix well again.
- Pour filling into mini- graham cracker ready-made crust cups like these.
- Cool and set in the fridge for about an hour.
- Add spray whipped topping and top your masterpiece with a pinch of nutmeg!
Do you guys love pumpkin season as much as I do? If you do, I’d love to hear what your favorite kind of pumpkin recipes are.
Thanks for stopping in and happy Fall everyone!
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