As the leaves begin to change and the crisp autumn air greets us each morning, there’s a lovely aroma wafting through my kitchen that brings back all the cozy memories of fall. This time of year always makes me think of pumpkin spice lattes, bonfire nights, and of course, s’mores! I can remember my childhood, sitting around a campfire with friends, toasting marshmallows until they were golden brown and squishing them between graham crackers and chocolate. The taste of that gooey goodness is pure nostalgia.
With that spark of inspiration, I present to you my Mini Pumpkin S’mores Cheesecakes. They’re a delightful blend of creamy pumpkin filling and toasted marshmallows, nestled on a buttery graham cracker crust. These little treats are perfect for chilly nights and cozy gatherings, and trust me, they’ll make your heart sing with joy!
Why You’ll Love This Recipe
- Easy to make and perfect for any skill level.
- Great for fall gatherings, potlucks, or simply treating yourself.
- Combines the rich flavors of pumpkin with the classic s’mores taste.
- Can be made ahead of time, making dessert planning a breeze.
Ingredients
To get started on these heavenly mini cheesecakes, gather the following ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the pumpkin cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- For the topping:
- 2 cups mini marshmallows
- ¼ cup chocolate chips (semi-sweet or milk chocolate)
Tip: Using fresh, pure pumpkin puree really brings out the fall flavors. If you want to use canned, just ensure it’s 100% pure pumpkin!
Step-by-Step Instructions
- Preheat your oven: Set it to 325°F (160°C). This will make sure your cheesecakes bake evenly and perfectly.
- Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is combined and resembles wet sand. If it feels too crumbly, add a tad more melted butter.
- Press the crust: Line a muffin tin with cupcake liners and firmly press about 2 tablespoons of the graham cracker mixture into the bottom of each liner. Use the back of a spoon (or your fingers) to really pack it down.
- Bake the crusts: Put the muffin tin in the preheated oven and bake for 5-7 minutes, or until they’re set and slightly golden. Let them cool while you prep the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until creamy. Gradually add the sugar and continue to mix until well combined.
- Add the pumpkin and spices: Mix in the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and ginger. Keep mixing until everything is smooth and creamy – no lumps allowed!
- Fill the crusts: Pour the pumpkin cheesecake filling on top of the baked graham cracker crusts, filling each one about three-quarters full. This will allow the cheesecakes to rise slightly without overflowing.
- Bake: Pop them back into the oven for 20-25 minutes until the centers are just set. A little jiggle is okay – they will firm up as they cool!
- Cool: Remove them from the oven and let them cool at room temperature. Once they’re cool, transfer them to the refrigerator and chill for at least 2 hours (or overnight, if you can resist!).
- Top with marshmallows: Once chilled, sprinkle mini marshmallows evenly on each cheesecake. Use a kitchen torch to lightly toast the marshmallows. If you don’t have a torch, you can place the cheesecakes under the broiler for about 1-2 minutes – just watch them closely so they don’t burn!
- Garnish: Drizzle some chocolate sauce on top and sprinkle a few chocolate chips for that extra touch of sweetness.
Watch-out: If using the broiler, stay in the kitchen! Marshmallows can go from perfectly toasted to burnt in seconds!
Pro Tips & Variations
- Use different spices: Feel free to experiment! A pinch of cardamom or clove adds a delightful twist.
- Nutty delight: Add finely chopped pecans or walnuts to your crust for an extra crunch.
- Chocolate lovers: Mix in some chocolate chips into the cheesecake filling for a richer flavor.
- Diet-friendly options: For a gluten-free option, use gluten-free graham crackers. You can also substitute sugar with your favorite sweetener for a low-sugar version.
Serving Suggestions
These Mini Pumpkin S’mores Cheesecakes are perfect for serving at any fall get-together or simply to enjoy as a cozy dessert at home. I like to serve them chilled, right from the fridge, accompanied by a hot cup of spiced apple cider or a creamy latte. You could even share them with friends while watching your favorite fall movie!
For an extra touch, prepare a little platter with some sliced apples or pears drizzled with caramel for an extra dipping experience. The flavors blend beautifully, and your guests will be raving about your culinary skills!
Storage Tips
Store any leftover cheesecakes in the refrigerator covered with plastic wrap or in an airtight container. They’ll stay fresh for about 5 days, but I bet they won’t last that long! If you’d like to freeze them, simply freeze the cheesecakes before topping with the marshmallows. Wrap each cheesecake tightly in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, let them thaw overnight in the refrigerator and then proceed with topping them as described.
FAQs
Can I make these in advance?
Absolutely! These mini cheesecakes are perfect for making ahead of time. Feel free to bake them the day before your event and simply add the toppings on the day you plan to serve them.
What can I use if I don’t have a kitchen torch?
No worries at all! Just use your oven’s broiler for a couple of minutes to toast the marshmallows. Just keep an eye on them to make sure they don’t burn.
Can I use different flavors of pie filling?
Yes! While pumpkin is the star here, you can definitely swap it out for other purees, like sweet potato or even a chocolate cheesecake filling for a decadent twist. The world is your oyster!
How do I know when the cheesecakes are done baking?
The edges should look set, while the centers may still have a slight jiggle. They will continue to set as they cool in the fridge, so don’t worry if they’re not completely firm when you take them out of the oven.
Conclusion
I hope you enjoy making these Mini Pumpkin S’mores Cheesecakes as much as I do. They’re a wonderful way to embrace the flavors of fall and create a little sweetness in your day. I’d love to hear how yours turn out, so please comment below and share your adventures in the kitchen! Happy baking!
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Decadent Mini Pumpkin Smores Cheesecakes Irresistible Delight
- Total Time: 3 hours
- Yield: 12 servings 1x
Description
Indulge in mini pumpkin smores cheesecakes a delightful dessert that blends rich flavors with a perfect crust Perfect for fall gatherings
Ingredients
Instructions
- Prep Time: 30 minutes
- chill time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 250 calories
- Sugar: 18 grams
- Fat: 12 grams
- Saturated Fat: 12 grams
- Carbohydrates: 34 grams
- Fiber: 1 gram
- Protein: 4 grams
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