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Thanksgiving is a cherished holiday that brings families and friends together to celebrate gratitude and abundance. As the kitchen fills with the aroma of roasted turkey, stuffing, and seasonal vegetables, it’s the desserts that often steal the show. From classic pumpkin pie to pecan tarts, sweet treats are a vital part of Thanksgiving traditions, creating lasting memories around the dinner table. Among the many dessert options, the Thanksgiving Delight Mini Cheesecakes stand out as a festive and delightful choice that combines the rich, creamy texture of cheesecake with the seasonal flavors of pumpkin and warm spices.

Mini cheesecake recipe tutorial thanksgiving dessert

Create unforgettable memories this Thanksgiving with these delightful Thanksgiving Delight Mini Cheesecakes! These bite-sized treats combine creamy pumpkin cheesecake with the perfect graham cracker crust, making for an elegant and seasonal dessert. Perfect for sharing without the guilt of overindulging, they’ll be a hit with everyone at your table. Enjoy the flavors of fall in individual portions that look as good as they taste! #ThanksgivingDessert #MiniCheesecakes #PumpkinSpice #HolidayBaking #DessertRecipe
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

1/4 cup pumpkin puree (for a pumpkin flavor, optional)

For the topping:

Whipped cream

Ground cinnamon or nutmeg (for sprinkling)

Maple syrup or caramel sauce (optional)

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Instructions
 

Preheat the oven to 325°F (163°C). Line a muffin pan with cupcake liners.

    Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and resembles wet sand.

      Press the crust: Distribute the crumb mixture evenly into the bottom of each cupcake liner. Use a small glass or the back of a spoon to press the crumbs down firmly.

        Bake the crust: Place the muffin pan in the preheated oven and bake for 8 minutes. Remove and let cool slightly.

          Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, and continue mixing until well combined.

            Add eggs and flavorings: Add the eggs one at a time, mixing on low speed after each addition. Then, fold in the vanilla extract, sour cream, and pumpkin puree (if using) until smooth.

              Fill the cups: Spoon the cheesecake filling into the prepared crusts, filling each one about 3/4 full.

                Bake the mini cheesecakes: Bake in the oven for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

                  Cool: Turn off the oven and leave the cheesecake in with the door cracked for about 30 minutes. This helps prevent cracking.

                    Chill: Remove from the oven and let cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight.

                      Serve: Once chilled, top each mini cheesecake with a dollop of whipped cream, a sprinkle of cinnamon or nutmeg, and drizzle with maple syrup or caramel sauce if desired.

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                          Prep Time: 20 minutes | Total Time: 2 hours (including chilling) | Servings: 12 mini cheesecakes