Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are a perfect dessert option for Thanksgiving, dinner parties, or just a delicious treat in the Fall season. They are creamy, smooth, and perfectly spiced. They have all the flavours of a pumpkin pie in cheesecake form.
I recently made these mini pumpkin cheesecakes to bring to my cousins house of dinner and they were a huge hit! Everyone loved the texture and said the pumpkin flavour and spices were perfect!
I had made them in the morning with the help from not only my two toddlers but my two nephews who are toddlers as well! My sister had come over for a visit in the morning but because the cheesecakes need to chill I had to bake them while everyone was over. I am happy to report that making these with the four toddlers actually turned out amazing. They were great at taking turns pouring in the ingredients, excited to see the mixer go, and there were no tantrums. My nephew also told me that “You make the best cakes”, so that was also pretty special.
How to Make Mini Pumpkin Cheesecakes
The first step to making these mini pumpkin cheesecakes is setting the ingredients out on the counter so they can warm to room temperature. So about an hour before you want to make these pull the eggs, sour cream, and cream cheese out of the refrigerator.
Once they have reached room temperature you are ready to bake! First, preheat your oven to 350 F and grease and line muffin tins. You want to grease them so the cheesecakes pop out easily.
Next, make the graham cracker crust. To do this mix the graham cracker crumbs with the melted butter until it is the texture of wet sand. Divide the crumb mixture evenly between the 12 muffin tins. You want to firmly press the crumb mixture into the bottom. Bake for 5 minutes them leave on the counter to cool slightly.
In the meantime start making the cheesecake filling. For this you want to either use a stand mixer with the whisk attachment on or use a hand held mixer. Place the softened cream cheese in the bowl and whisk on medium speed until creamy. Add in the sugars, pumpkin puree, sour cream, vanilla extract, and spices. Continue mixing on medium speed until well combined. Add in the egg and egg yolk and whisk on a low speed just until combined.
Fill the muffin tins with the cheesecake batter. You want to fill each tin up to the top of the muffin liner.
Bake for 15-17 minutes, you want the top to be set and the middle to have a slight jiggle to it. Cool on the counter until the cheesecakes are room temperature. Then place the muffin pans in the fridge to chill for at least 3 hours.
How to Serve
When ready to serve, remove from the tins, remove the liners, and serve with whipped cream.
Tips for Making Mini Perfect Cheesecakes
- Use room temperature eggs, sour cream, and cream cheese. This allows the ingredients to blend easier together getting less air into the batter.
- Once the eggs are added mix on a low speed just until mixed in. Over mixing can cause cheesecakes to sink.
- Let cheesecakes cool fully to room temperature before letting them chill in the fridge.
- Let cheesecakes cool in the fridge for at least 3 hours. This lets them fully stiffen can get a nice texture.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Mini Pumpkin Cheesecakes!
If you make these cheesecakes you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Pumpkin Recipes to Try
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Bread with Streusel Topping
- Melting Moments Pumpkin Cookies
- Pumpkin Crinkle Cookies
- Pumpkin Crumb Muffins
Mini Pumpkin Cheesecakes
- 1 & 1/4 C graham crackers crumbs
- 1/4 C melted butter
- 16 ounces cream cheese at room temperature
- 1/3 C white sugar
- 1/3 C brown sugar
- 1/4 C sour cream at room temperature
- 3/4 C pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- pinch of salt
- 1 egg, plus 1 egg yolk at room temperature
- Preheat oven to 350 F. Grease a standard sized muffin pan and line with muffin liners.
- In a medium sized bowl mix graham cracker crumbs and melted butter together. You want it to have the texture of wet sand. Divide the crumb mixture evenly amongst the muffin tins and press crumbs firmly into the bottom.
- Bake for 5 minutes then remove from oven and allow the curst to cool slightly.
- Use a hand held mixer or stand mixer with the whisk attachment on. Add the softened cream cheese into the bowl and whisk on medium speed until creamy.
- Add in the sugars, sour cream, pumpkin puree, pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Mix until well combined.
- Add in the egg and egg yolk. Whisk on a low speed just until combined.
- Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top.
- Tap the pans on the counter a few times to release air bubbles.
- Bake for 15-17 minutes. The top should look set and middle should still have a little jiggle to it.
- Remove from oven and cool on the counter until the cheesecakes are room temperature.
- Place the cheesecakes (still in the pan) in the fridge for at least 3 hours to chill.
- When ready to eat remove from the muffin tins, remove the paper liners, and top with whipped cream.