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Mini Pumpkin Cheesecakes Recipe

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★★★★★

4.8 from 71 reviews

These Mini Pumpkin Cheesecakes are perfect bite-sized treats featuring a spiced graham cracker crust and a creamy pumpkin-infused filling. Baked in a water bath to ensure a silky texture, these individual cheesecakes are ideal for fall celebrations or any time you crave a rich, seasonal dessert.

Ingredients

Scale

Crust

  • 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

Filling

  • 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

Garnish (optional)

  • Whipped cream
  • Ground cinnamon
  • Salted caramel drizzle
  • Crumbled gingersnaps or pecans

Instructions

  1. Make the Crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners, lightly spraying them. In a bowl, combine graham cracker crumbs, salt, sugar, and melted butter until the mixture resembles wet sand. Divide the crust mixture evenly among the muffin liners, about 1 heaping tablespoon each, pressing it firmly into the bottom. Bake for 5 minutes, then remove from oven and let cool while preparing the filling.
  2. Make the Filling: Beat the softened cream cheese in a large bowl until smooth. Add pumpkin puree, sour cream, molasses, light brown sugar, granulated sugar, and vanilla extract, beating until smooth and scraping the sides of the bowl as needed. On low speed, mix in the egg and egg yolk one at a time until just combined, being careful not to overmix. Fold in the spices, flour, and heavy cream gently until fully incorporated.
  3. Assemble & Bake: Evenly divide the filling among the crust-lined muffin cups, filling about 1/4 to 1/3 cup per cup. Tap the pan gently to level the filling. Place a large baking sheet on the oven rack and fill it with boiling water to reach about one-third up the side of the muffin cups (water bath). Bake at 325°F for 18–22 minutes until the edges are set but the centers remain slightly wobbly. Turn off the oven and leave the door slightly open; let the cheesecakes rest inside for 20 minutes to prevent cracks.
  4. Cool & Chill: Remove the cheesecakes from the oven and transfer to a wire rack to cool. Refrigerate for at least 3 hours or overnight to develop the best texture. Before serving, garnish with whipped cream, a sprinkle of cinnamon, salted caramel drizzle, or crumbled gingersnaps or pecans if desired.

Notes

  • Use paper liners in the muffin tin for easy removal and less mess.
  • Baking in a water bath prevents cracks and ensures a creamy texture.
  • Do not overmix the filling after adding eggs to avoid incorporating excess air, which can cause cracks.
  • Chilling overnight enhances flavor and texture.
  • Optional substitutions for crust include spiced cookies like ginger snaps or speculoos for added flavor.

Keywords: pumpkin cheesecake, mini cheesecakes, fall dessert, pumpkin dessert, individual cheesecakes

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