Print

Mini Pumpkin Cheesecakes Recipe

Mini Pumpkin Cheesecakes Recipe
Print Recipe

★★★★★

4.8 from 14 reviews

These Mini Pumpkin Cheesecakes are the perfect fall dessert, featuring a creamy pumpkin-spiced filling atop a buttery graham cracker crust. Baked in a convenient muffin pan, they’re easy to serve and enjoy individually, making them ideal for parties or cozy nights in. The optional whipped cream topping adds a luscious finishing touch.

Ingredients

Scale

Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

Topping (optional):

  • Whipped cream
  • Ground cinnamon for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners to prevent sticking and for easy removal of the mini cheesecakes.
  2. Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture is evenly moistened and holds together when pressed.
  3. Form the Crust: Press approximately 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each paper liner, creating a compact and even crust layer for each cheesecake.
  4. Bake the Crusts: Place the muffin pan in the oven and bake the crusts for 5 minutes. This sets the crust and prevents it from becoming soggy. Remove from oven and allow to cool slightly while preparing the filling.
  5. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy with no lumps.
  6. Add Pumpkin and Sugars: Add pumpkin puree, granulated sugar, brown sugar, and vanilla extract to the cream cheese. Beat until all ingredients are thoroughly combined and the mixture is smooth.
  7. Incorporate Egg and Spices: Add the egg, pumpkin pie spice, ground cinnamon, ground nutmeg, and a pinch of salt. Beat on low speed just until the mixture is smooth and well blended. Avoid overmixing to maintain a creamy texture.
  8. Fill the Crusts: Spoon the cheesecake filling evenly over the pre-baked crusts, filling each liner about three-quarters full to allow room for slight puffing during baking.
  9. Bake the Mini Cheesecakes: Bake for 20 to 25 minutes until the centers are set but still have a slight jiggle when gently shaken, indicating they are perfectly baked.
  10. Cool in Pan: Remove the cheesecakes from the oven and let them cool in the muffin pan for about 10 minutes. This helps them firm up slightly before removal.
  11. Cool Completely: Transfer the cheesecakes to a wire rack to cool completely to room temperature, ensuring they set properly.
  12. Chill Before Serving: Refrigerate the mini cheesecakes for at least 2 hours, preferably overnight, to set fully and enhance the flavors.
  13. Add Toppings and Serve: Before serving, optionally top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and decoration.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Do not overmix the filling after adding the egg to prevent cracking during baking.
  • Use fresh pumpkin pie spice or a mix of cinnamon, ginger, nutmeg, and cloves for best flavor.
  • Allow cheesecakes to cool completely before refrigerating to prevent condensation.
  • The whipped cream topping is optional but adds a nice contrast to the spiced pumpkin.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: mini pumpkin cheesecakes, pumpkin dessert, fall dessert, bite-sized pumpkin cheesecake, pumpkin spice, holiday desserts

Find it online: https://flavorsbymaya.com/mini-pumpkin-cheesecakes-recipe/