Name: Mini Pumpkin Cheesecakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 3.5 tbsp unsalted butter, melted; 1/4 tsp salt; Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust; 12 oz cream cheese, softened; 2/3 cup pumpkin puree; 2.5 tbsp sour cream; 1/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1 tsp molasses; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp all-purpose flour; 1 tbsp heavy cream; Whipped cream; Ground cinnamon; Salted caramel drizzle; Crumbled gingersnaps or pecans

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Introduction

These Mini Pumpkin Cheesecakes are a delightful fall treat that’s perfect for sharing. With a spiced crust and creamy pumpkin filling, they offer the perfect balance of flavors in bite-sized form. Easy to make and utterly delicious, they’re great for holiday gatherings or cozy nights in.

Mini Pumpkin Cheesecakes Recipe - Recipe Image

Ingredients

1 cup graham cracker crumbs
2 tbsp granulated sugar
3.5 tbsp unsalted butter, melted
1/4 tsp salt
Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust
12 oz cream cheese, softened
2/3 cup pumpkin puree
2.5 tbsp sour cream
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp molasses
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp all-purpose flour
1 tbsp heavy cream
Optional garnish: whipped cream, ground cinnamon, salted caramel drizzle, crumbled gingersnaps or pecans

Instructions

Step 1: Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray them with cooking spray.
Step 2: In a bowl, combine graham cracker crumbs, salt, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Step 3: Divide the crust mixture evenly among the muffin liners, using about 1 heaping tablespoon per cup. Press firmly into the bottom to form the crust.
Step 4: Bake the crusts for 5 minutes, then remove from oven and let cool while preparing the filling.
Step 5: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 6: Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract. Beat until well combined and smooth, scraping down the sides as needed.
Step 7: On low speed, add the egg and egg yolk one at a time, mixing just until incorporated. Avoid overmixing.
Step 8: Gently fold in ground cinnamon, ground ginger, ground nutmeg, ground cloves, all-purpose flour, and heavy cream until just combined.
Step 9: Evenly divide the filling among the crust-lined muffin cups, filling about 1/4 to 1/3 cup each. Tap the pan gently on the counter to level the filling.
Step 10: Place a large baking sheet on the oven rack below the muffin tin. Pour enough boiling water into the baking sheet to come 1/3 of the way up the sides of the muffin cups, creating a water bath.
Step 11: Bake at 325°F for 18 to 22 minutes, until the edges are set but the centers still have a slight wobble.
Step 12: Turn off the oven and leave the door slightly open. Let the cheesecakes sit inside for 20 minutes to prevent cracking.
Step 13: Remove from the oven and cool the cheesecakes on a wire rack. Then refrigerate for at least 3 hours or overnight to set.
Step 14: Before serving, top with your choice of whipped cream, a sprinkle of cinnamon, salted caramel drizzle, or crumbled gingersnaps or pecans for garnish.

Tips & Variations

For a spiced crust, substitute graham cracker crumbs with ginger snap or speculoos cookie crumbs.
Be careful not to overmix the filling after adding eggs to prevent a dense texture.
A water bath helps prevent cracks and creates a creamy texture in the cheesecakes.
Chill cheesecakes thoroughly to enhance flavor and texture before serving.

Storage

Store leftover mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended; enjoy them chilled for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance. Keep them refrigerated until ready to serve, and add garnishes just before serving.

What if I don’t have a water bath setup?

If you don’t have a baking sheet for the water bath, you can bake the cheesecakes without it, but keep a close eye to avoid cracking. A water bath helps create a smooth texture and prevents cracks by providing gentle, even heat and moisture during baking.