Mini Pumpkin S'mores Cheesecakes
Delightful Mini Pumpkin S'mores Cheesecakes combine creamy pumpkin cheesecake and nostalgic s'mores flavor, all in a crispy graham cracker crust, perfect for fall gatherings.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Forms a crunchy, buttery base for the cheesecake.
- 2 tbsp brown sugar Adds mellow sweetness and rich flavor.
- 0.25 tsp cinnamon Infuses a warm spice note.
- 4 tbsp unsalted butter (melted) Binds the crust together.
For the Pumpkin Cheesecake Filling
- 8 oz cream cheese (room temp) Provides a luscious, creamy texture.
- 0.33 cup granulated sugar Sweetens the cheesecake perfectly.
- 0.5 cup pumpkin purée Contributes fall flavor.
- 1 large egg Helps set the filling.
- 0.5 tsp vanilla extract Adds depth and warmth.
- 0.5 tsp cinnamon Enhances pumpkin flavor.
- 0.25 tsp ground ginger Offers subtle warmth.
- pinch nutmeg + salt Boosts flavor.
For the Ganache
- 3 oz semi-sweet or dark chocolate (finely chopped) Adds chocolatey note.
- 0.33 cup heavy cream Used for ganache.
- pinch sea salt or splash of vanilla (Optional) Enhances ganache flavor.
For the Meringue
- 0.5 cup granulated sugar Sweetens and glosses the meringue.
- 0.25 tsp cream of tartar or lemon juice Stabilizes the egg whites.
- 0.5 tsp vanilla extract Rounds out the sweetness.
Instructions
Make the Crust
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of mini cheesecake pans or cupcake liners.
- Bake for about 8-10 minutes until lightly golden and fragrant. Let it cool.
Make the Pumpkin Cheesecake
- Beat the cream cheese until smooth and creamy.
- Gradually add the granulated sugar and mix until combined.
- Add pumpkin purée, egg, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until smooth.
- Spoon filling into cooled crusts, filling about three-quarters full.
- Bake for 15-20 minutes until filling is set. Cool.
Make the Whipped Ganache
- Chop chocolate finely and place in a heatproof bowl.
- Heat heavy cream in a saucepan until simmering, then pour over chocolate.
- Let sit for 2 minutes, then stir until smooth.
- Dollop ganache onto each cheesecake.
Make the Meringue
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar, continuing to beat until firm peaks form.
- Fold in vanilla extract.
- Pipe or spoon meringue onto cheesecakes and optionally torch until golden.
Notes
For an extra flavor boost, add a pinch of cayenne pepper to the filling. Make sure your mixing bowl is grease-free when making meringue.