Ingredients
Scale
- 8 oz cream cheese, softened
- 15 oz pumpkin puree
- 2 large eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup honey (or maple syrup or agave)
- Graham crackers, crushed (for topping)
Instructions
Preheat Oven
- Preheat to 400°F (200°C).
2. Prepare the Batter
- In a bowl or stand mixer, beat cream cheese until smooth and creamy.
- Add pumpkin puree and mix until fully combined.
- Add eggs one at a time, mixing after each addition.
- Mix in cinnamon, nutmeg, and honey until smooth.
3. Fill Ramekins
- Pour batter evenly into 8 (6-ounce) ramekins, filling each about 3/4 full.
4. Bake
- Bake for 25 minutes, or until centers are set.
5. Cool & Serve
- Allow cheesecakes to cool.
- Top with crushed graham crackers.
- Serve chilled or at room temperature.
Notes
- Ramekin size matters: Recipe is based on 6 oz ramekins—adjust bake time if using different sizes.
- Muffin tin option: Can be tested with liners, but reduce temp and baking time due to faster heat conduction.
- Texture check: Centers should be set but slightly soft (they firm up as they cool).
- Make ahead: Chill for a few hours for best flavor and texture.
- Storage: Refrigerate in an airtight container for up to 4 days.
