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–+ servings
Mini Pumpkin Cheesecakes 1

Mini Pumpkin Cheesecakes

Adorable, perfectly portioned pumpkin cheesecakes baked in muffin tins. These creamy, spiced treats deliver all the seasonal flavor in convenient, individual servings that are easier to make and serve than traditional cheesecakes.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 45 minutes
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 325 kcal

Equipment

  • 12-cup Muffin Tin
  • Cupcake Liners
  • Mixing Bowls
  • Electric Mixer

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted

Cheesecake Filling

  • 16 oz cream cheese softened (2 standard packages)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp all-purpose flour

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • ground cinnamon for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press approximately 2 tablespoons of the mixture firmly into the bottom of each liner.
  • Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.
  • In a large mixing bowl, beat softened cream cheese until completely smooth and lump-free (about 2 minutes). Add both sugars and beat until incorporated.
  • Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Fold in flour until just combined.
  • Spoon or pour the filling evenly into the prepared crusts, filling each cup about ¾ full. Tap the pan gently on the counter 2-3 times to release any air bubbles.
  • Bake for 20-22 minutes until the centers are almost set but still slightly jiggly.
  • Allow the mini cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator for at least 2 hours or overnight.
  • Just before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon onto cooled cheesecakes and dust with cinnamon for garnish.

Notes

For best results, ensure all ingredients are at room temperature before mixing. To easily remove mini cheesecakes, run a knife around the edges before lifting them out. These can be made ahead and stored in the refrigerator for up to 5 days, or frozen (without topping) for up to 3 months.
Substitution options include using gingersnap cookies instead of graham crackers for the crust, reduced-fat cream cheese, gluten-free flour blend, coconut cream for dairy-free topping, or coconut sugar for a richer flavor profile.

Nutrition

Calories: 325kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 95mgSodium: 210mgFiber: 1gSugar: 21g
Keyword Pumpkin, Cheesecake, Fall Dessert, Mini Cheesecake, Pumpkin Spice
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