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Mini Pumpkin Cheesecake Recipe

Mini Pumpkin Cheesecake Recipe
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★★★★★

4.9 from 17 reviews

These Mini Pumpkin Cheesecakes are perfect individual-sized desserts with a spiced graham cracker crust, creamy pumpkin-infused filling, and a luscious whipped cream topping. Ideal for fall gatherings, they combine the rich flavors of pumpkin and warm spices in a delightful cheesecake treat.

Ingredients

Scale

Crust

  • 1 cup Crushed Graham Crackers (about 7–8 Graham Crackers)
  • 2 tablespoons Dark Brown Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 3 tablespoons Butter, melted

Filling

  • 8 ounces Cream Cheese, room temperature
  • 2/3 cup Dark Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 1 cup Pumpkin Puree
  • 2 whole Eggs

Topping

  • Sweetened Whipped Cream
  • Additional Ground Cinnamon for dusting

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with muffin liners to prepare for the crust.
  2. Make the Crust Mixture: In a bowl, combine crushed graham crackers, 2 tablespoons dark brown sugar, cinnamon, ginger, and nutmeg. Stir in the melted butter until the mixture resembles wet sand and is evenly combined.
  3. Form the Crust Bases: Spoon about 2 tablespoons of the crust mixture into each muffin liner. Use the back of a spoon to compact the crust firmly into the bottom.
  4. Bake the Crusts: Bake the crusts for 5-8 minutes until lightly browned. Remove from the oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).
  5. Prepare the Cheesecake Filling: Beat together the cream cheese, 2/3 cup dark brown sugar, vanilla extract, cinnamon, allspice, ginger, and nutmeg until smooth and well combined. Scrape down the sides of the bowl to incorporate all ingredients.
  6. Add Pumpkin Puree: Mix in the pumpkin puree, ensuring the mixture is smooth. Scrape the bowl again to incorporate all ingredients fully.
  7. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition and scraping down the bowl to ensure even mixing.
  8. Fill Muffin Cups: Distribute the pumpkin cheesecake filling evenly over the cooled crusts in the muffin liners.
  9. Bake the Mini Cheesecakes: Bake at 325°F for 22 minutes. After baking, turn off the oven and crack open the oven door slightly, allowing the cheesecakes to sit inside for another 5 minutes to finish setting gently.
  10. Cool and Refrigerate: Remove the cheesecakes from the oven and transfer them to a cooling rack until fully cooled. Refrigerate them for several hours or overnight to chill completely.
  11. Serve: Before serving, top each mini pumpkin cheesecake with a dollop of sweetened whipped cream and lightly dust with ground cinnamon for extra flavor and presentation.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • You can substitute canned pumpkin puree if fresh pumpkin is unavailable.
  • For best results, chill the cheesecakes overnight before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To prevent cracking, avoid overbaking and use the oven door crack method to gently finish cooking.

Nutrition

Keywords: mini pumpkin cheesecake, pumpkin dessert, fall dessert, cheesecakes, individual cheesecakes, pumpkin puree recipes, spiced cheesecake

Find it online: https://nataliereeve.com/mini-pumpkin-cheesecake-recipe/