Mini Pumpkin Cheesecake

Once the leaves start dropping to the ground, people often seek the warmth and indulgence that many pumpkin-flavored items capture, including these charming and comforting mini pumpkin cheesecakes.

Mini pumpkin cheesecake offers perfectly portioned indulgence without the hassle of slicing, as is needed with other pumpkin cheesecake recipes. A small format also means they travel well. Pumpkin puree and pumpkin pie spice make the recipe sufficiently fall-forward, but you can add other fall flavors like maple syrup or gingersnaps, too.

Ingredients for Mini Pumpkin Cheesecake

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• Graham crackers, butter and sugar: The graham cracker crust combines graham cracker crumbs, melted butter and sugar, which meld once baked.
• Cream cheese: The star of any cheesecake, cream cheese contributes its smooth, creamy texture while adding a subtle tang that balances the sweetness of the dessert.
• Pumpkin: The earthy, mildly sweet flavor of canned pumpkin brings all the fall vibes. It also gives the cheesecake filling a lovely orange hue.
• Pumpkin pie spice: This spice blend (typically cinnamon, nutmeg, ginger and clove) provides warmth and depth, making the cheesecakes taste like a cozy autumn day.
• Ground cinnamon: A little extra cinnamon brings out the pumpkin flavor.
• Vanilla extract: Vanilla enhances the sweetness of the cheesecakes.
• Eggs: Eggs help bind the ingredients together and give the cheesecakes their custard-like texture.
• Whipped cream: The perfect finishing touch, whipped cream adds lightness and a bit of sweetness to finish off the cheesecakes.

Directions

Step 1: Prepare the crust

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Preheat your oven to 350°F. Combine the graham cracker crumbs, melted butter and sugar. Line a muffin tin with foil liners and press the crumb mixture gently onto bottoms of 18 muffin cups. Bake the crusts for 8 to 10 minutes or until they’re lightly browned. Let them cool.

Step 2: Make the filling

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In another bowl, combine the softened cream cheese, pumpkin, sugar, pie spice, cinnamon and vanilla extract. Add the eggs and beat the mixture on low speed just until it’s combined.

Step 3: Assemble and bake

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Spoon the filling over the crusts. Bake the mini cheesecakes until their centers are almost set but still jiggly, 12 to 15 minutes. Cool them completely on wire racks. Refrigerate them until they’re chilled, about an hour or overnight.

Before serving the cheesecakes, top each one with a dollop of whipped cream. If desired, dust the cheesecakes with additional cinnamon.

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Mini Pumpkin Cheesecake Variations

• Gingersnap crust: Swap out the graham cracker crumbs for crushed gingersnaps, which will give the cheesecakes some spicy sweetness.
• Chocolate pumpkin cheesecakes: For even more decadence, add a layer of melted chocolate between the crust and the pumpkin cheesecake filling.
• Hazelnut whipped cream: Add a tablespoon of hazelnut liqueur to make a hazelnut whipped cream topping with a nutty touch.

How to Store Mini Pumpkin Cheesecake

Store your mini pumpkin cheesecakes in an airtight container in the fridge for up to seven days. Keep the whipped cream separate and add it just before serving the cheesecakes, or whip up some more fresh.

Can you freeze mini pumpkin cheesecakes?

These cheesecakes freeze beautifully! Place them in a single layer in a freezer-safe container and freeze them for up to three months. To serve, them thaw in the fridge overnight and top them with whipped cream just before serving them.

Mini Pumpkin Cheesecake Tips

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Can I use fresh pumpkin instead of canned pumpkin?

You can use fresh pumpkin puree, but make sure it’s well-drained so the filling doesn’t end up too watery.

Why did my mini cheesecakes crack?

Cracks can happen if the eggs are overbeaten or if the cheesecakes are overbaked. To prevent this, beat the eggs on low speed and remove the cheesecakes from the oven while the centers are still slightly jiggly.

Can I make these pumpkin cheesecakes gluten-free?

Swap the graham cracker crumbs for gluten-free graham crackers or another gluten-free crust option.