These mini pumpkin cheesecakes are creamy, perfectly spiced, and have a graham cracker crust. Best of all they are easy to make! They have all the flavours of a pumpkin pie in cheesecake form.
A perfect dessert option for Thanksgiving, dinner parties, or just a delicious treat in the Fall season.
WHY YOU'LL LOVE THESE Mini CHEESECAKEs
No water bath. What I love most about mini cheesecakes is that you don't need to worry about a water bath. You just bake them right in the pan with no extra work.
Creamy texture. These cheesecakes have a rich and creamy texture.
Easy to make. This recipe is easy to make and can be done by beginner bakers.
Pumpkin spice. These cheesecakes are perfectly spiced and taste just like pumpkin pie.
How to Make Mini Pumpkin Cheesecakes
Preheat oven to 325 F. Add muffin liners to the muffin tin.
Crust
In a medium sized bowl mix graham cracker crumbs, brown sugar, 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 while you make the filling.
Cheesecake Filling
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 sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
Add the pumpkin puree, pumpkin pie spice, ground cinnamon. Mix until well combined on medium low.
Add in the two eggs one at a time, mix just until combined on a low speed.
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 20-21 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.
Once room temperature remove cheesecakes from the muffin pan and place on a try. Place the tray in the fridge and chill for at least 4 hours or overnight.
Frequently Asked Questions
How to Serve
To serve, remove the chilled cheesecake from the fridge. Gently remove the muffin liner. Top with whip cream or eat plain.
STORING THE CHEESECAKE
Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
WHY DO I NEED TO USE ROOM TEMPERATURE INGREDIENTS?
Room temperature ingredients are key to making a cheesecake. Room temperature eggs, cream cheese, and heavy cream allow them to be broken down easier in the batter and needs less mixing. Over mixing will cause a tougher cheesecake.
If you make these mini pumpkin cheesecakes please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
More Pumpkin Recipes to Try
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Swirl Cheesecake Bars
- Pumpkin Bread with Streusel Topping
- Melting Moments Pumpkin Cookies
- Pumpkin Crinkle Cookies
- Pumpkin Crumb Muffins
Mini Pumpkin Cheesecakes
Equipment
- large mixing bowl
- muffin tin
- muffin wrappers
- mixer
Ingredients
Crust
- 1 & 1/4 C graham crackers crumbs
- 1/4 C salted butter melted
- 2 tbsp brown sugar
Cheesecake Batter
- 16 oz full fat cream cheese at room temperature
- 1/3 C white sugar
- 1/3 C brown sugar
- 1/4 C heavy cream at room temperature
- 3/4 C pumpkin puree
- 1 tsp vanilla extract
- 1 & 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 egg, plus 1 egg yolk at room temperature
Instructions
- Preheat oven to 325 F. Add muffin liners to the muffin tin.
Crust
- In a medium sized bowl mix graham cracker crumbs, brown sugar, 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.1 & 1/4 C graham crackers crumbs, 1/4 C salted butter, 2 tbsp brown sugar
- Bake for 5 minutes then remove from oven and allow the curst to cool while you make the cheesecake filling.
Cheesecake Filling
- 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.16 oz full fat cream cheese
- Add in the sugar, heavy cream, and vanilla extract. Mix on medium low speed until well combined. Scraping down the bowl as needed.
- Add the pumpkin puree, pumpkin pie spice, ground cinnamon. Mix until well combined on medium low.1/3 C white sugar, 1/3 C brown sugar, 1/4 C heavy cream, 3/4 C pumpkin puree, 1 tsp vanilla extract, 1 & 1/2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon
- Add in the egg and egg yolk. Whisk on a low speed just until combined.1 egg, plus 1 egg yolk
- 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 20-21 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.
- Once room temperature remove cheesecakes from the muffin pan and place on a try. Place the tray in the fridge and chill for at least 4 hours or overnight.
Ali
Love these! These are light, almost fluffy, an amazing fall dessert. The portion size is perfect.