- Prep time
- 10 minutes, plus 2 hours chilling PT0.16666666666667M
- Cook time
- 35–45 minutes PT45M
- 4 mini cheesecakes
Starring our kitchen's homemade seasonal Pumpkin Spice Dip, these 4-ingredient cheesecakes are the perfect pumpkin indulgence!
- 2 whole graham crackers, crushed
- 3–4 tablespoons butter, melted
- 1 container (8 ounces) Nugget Markets' Pumpkin Spice Dip
- 2 large eggs, beaten
Heat oven to 325°F.
Brush four 4-ounce ramekins with butter. Pour remaining butter in a work bowl and mix with crushed graham crackers until all the butter is absorbed. Evenly distribute the graham cracker into the ramekins and press firmly to make the crust.
In a work bowl, mix together the Pumpkin Spice Dip and beaten egg, then evenly distribute mixture into the ramekins.
Place ramekins in a water bath and bake for 35–45 minutes, or until just set. Chill in refrigerator for 2 hours or overnight before serving.