Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are the perfect bite-sized fall dessert, combining creamy cheesecake with warm pumpkin spice flavor. Made in a muffin pan, they’re easy to prepare, portioned just right, and ideal for holiday gatherings or a cozy treat at home.
Ingredients
For the crust
- 6 graham crackers (12 halves)
- 3 tablespoons unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
For the filling
- 8 oz cream cheese (room temperature)
- 1/3 cup + 3 tablespoons granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 & 1/4 teaspoon pumpkin pie spice
For the topping
- whipped cream
- ground cinnamon (optional)
Instructions
- Place your cream cheese on a plate for 1 hour to come to room temperature. Set your egg out as well.
- Line your muffin pan with 12 cupcake liners.
- Melt the 3 tablespoons of unsalted butter and set aside. Add graham cracker sheets to food processor and pulse until fine crumbs. Add dark brown sugar and salt. Pulse to combine. Add melted butter and pulse until fully combined. It should resemble wet sand.
- Add one rounded tablespoon of crumbs into each cupcake liner. Use a small glass to press down the crumbs to form a crust.
- Bake the crust for 5 minutes at 350°F. Set aside to cool completely. About 20 minutes.
- Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add egg and vanilla extract and beat for another minute until fully combined. Add pumpkin puree and pumpkin pie spice. Beat for 1-2 minutes until well combined and smooth.
- Divide the batter among the 12 cupcake liners. Gently tap the pan on the counter to release any air bubbles.
- Bake mini pumpkin cheesecakes at 325°F in a pre-heated oven for 21-23 minutes. Remove from oven and cool on a wire rack for at least one hour.
- Then cover and refrigerate for at least 3 hours minimum, but for best flavor and texture chill overnight.
- Top mini pumpkin cheesecakes with freshly whipped cream and a dusting of ground cinnamon.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.