Description
Enjoy these mini pumpkin hojicha cheesecakes with a buttery graham cracker crust and a creamy pumpkin filling infused with roasted green tea. Topped with light whipped cream, they are perfect for fall gatherings or any sweet occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon hojicha powder (roasted green tea powder)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon hojicha powder (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Line a muffin tin with cupcake liners.
- Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing down firmly to create a compact layer.
- Bake the crusts in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and hojicha powder. Mix on low speed until well combined, scraping down the sides as needed.
- Fill each crust with the cheesecake filling, leaving a little space at the top.
- Tap the muffin tin gently on the counter to remove any air bubbles.
- Place the muffin tin in the oven and bake at 350°F (175°C) for 20-25 minutes. The edges should be set, but the center should still be slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 30 minutes.
- After 30 minutes, let them cool at room temperature for an additional 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- Once the cheesecakes are chilled, top each with whipped cream and dust with hojicha powder before serving.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes