Mini Pumpkin Cheesecakes Recipe

Introduction

These Mini Pumpkin Cheesecakes are the perfect fall dessert—rich, creamy, and bursting with warm spices. Individually portioned with a crunchy graham cracker crust and topped with cinnamon whipped cream, they’re sure to impress guests or satisfy a seasonal craving.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups pumpkin puree
• 2 eggs
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 3 tablespoons sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)
• Toasted pecans (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line two standard muffin pans with 14 paper liners. Set aside.
2. Step 2: In a bowl, stir together graham cracker crumbs, 1/4 cup sugar, and 1 teaspoon ground cinnamon. Add melted butter and mix until thoroughly combined and moistened.
3. Step 3: Spoon about 1 heaping tablespoon of the crust mixture into each liner. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly for an even crust base.
4. Step 4: Bake crusts for 5 minutes, then remove from oven and let cool on a wire rack while preparing the fillings.
5. Step 5: For the pumpkin filling, combine pumpkin puree, 2 eggs, light brown sugar, 1/4 cup heavy cream, flour, 1 teaspoon cinnamon, and salt in a large bowl. Beat with an electric mixer until smooth and well mixed. Set aside. Rinse and dry beaters.
6. Step 6: For the cheesecake filling, beat cream cheese and sour cream in a medium bowl on high speed until smooth and creamy.
7. Step 7: Add 1/4 cup sugar and vanilla extract to the cream cheese mixture and beat to combine. Then add 1 egg and mix on medium speed just until incorporated. Avoid overmixing to prevent cracks during baking.
8. Step 8: Divide the pumpkin filling evenly over the crusts, then spoon the cheesecake filling on top of each one.
9. Step 9: Bake the mini cheesecakes at 325°F (160°C) for 20 to 22 minutes until the tops are set.
10. Step 10: Remove from oven and cool on a wire rack. Once cooled, refrigerate for 3-4 hours or overnight.
11. Step 11: To prepare the cinnamon whipped cream topping, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon ground cinnamon on high speed until thick enough to pipe or dollop.
12. Step 12: Top each chilled cheesecake with cinnamon whipped cream and garnish with toasted pecans if desired before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cloves to the pumpkin filling mixture.
• Swap toasted pecans for toasted walnuts or omit nuts for a nut-free dessert.
• Use gluten-free graham cracker crumbs to make these cheesecakes gluten-free.
• Beat the cheesecake filling gently to avoid cracking and sinking.
• Let cheesecakes chill overnight for best texture and flavor development.

Storage

Store mini pumpkin cheesecakes covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is not recommended—serve chilled or at room temperature for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes taste even better after chilling overnight, making them a great make-ahead dessert.

What can I use instead of pumpkin puree?

You can substitute canned sweet potato puree or butternut squash puree if pumpkin is unavailable. The flavor will be similar and just as delicious.

Mini Pumpkin Cheesecakes Recipe

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★★★★★

4.6 from 117 reviews

• Author: Harper
• Total Time: 4 hours 47 minutes
• Yield: 14 mini cheesecakes 1x

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Description

Mini Pumpkin Cheesecakes featuring a spiced graham cracker crust, layered with smooth pumpkin and cream cheese fillings, baked to perfection and topped with cinnamon whipped cream and toasted pecans for a delightful fall-inspired dessert.

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Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Pumpkin Filling

• 1 1/2 cups pumpkin puree
• 2 eggs
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 tablespoon all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Cheesecake Filling

• 8 ounces cream cheese, softened
• 3 tablespoons sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

Cinnamon Whipped Cream & Garnish

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• Toasted pecans (optional)

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Instructions

1. Make Graham Cracker Crust: Preheat your oven to 325°F (160°C) and line two standard muffin pans with 14 paper liners. In a bowl, stir together graham cracker crumbs, 1/4 cup sugar, and 1 teaspoon ground cinnamon. Add the melted butter and mix until all ingredients are well moistened and combined. Scoop about 1 heaped tablespoon of the crust mixture into each liner and press firmly to create an even crust base. Bake for 5 minutes, then remove and cool on a wire rack while preparing the filling.
2. Make Pumpkin Filling: In a large bowl, combine pumpkin puree, eggs, light brown sugar, heavy cream, flour, ground cinnamon, and salt. Use an electric mixer to beat everything together until the mixture is smooth and evenly blended. Set aside. Rinse and dry your beaters for the next step.
3. Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sour cream on high speed until smooth and creamy. Add sugar and vanilla extract and continue mixing until fully incorporated. Mix in the egg on medium speed just until combined, avoiding overmixing to prevent air incorporation which can cause cracks or sinking during baking.
4. Assemble and Bake: Evenly distribute the pumpkin filling over the pre-baked crusts in the muffin liners. Spoon the cheesecake filling on top of the pumpkin layer. Bake the mini cheesecakes at 325°F (160°C) for 20 to 22 minutes or until the tops appear set and just firm to the touch.
5. Cool and Chill: Remove from the oven and cool the pans on a wire rack. Once at room temperature, refrigerate for at least 3-4 hours or preferably overnight to allow the cheesecakes to set properly.
6. Make Cinnamon Whipped Cream: Beat the heavy cream with powdered sugar and ground cinnamon on high speed until thick and able to hold shape. Pipe or dollop this whipped cream on top of the chilled mini cheesecakes. Garnish with toasted pecans if desired before serving.

Notes

• Do not overbeat the cheesecake filling to prevent cracks and sinking.
• Using paper liners in muffin pans makes for easy removal and serving.
• Allow cheesecakes to chill thoroughly for best texture and flavor development.
• Toasted pecans add a nice crunch but can be omitted for nut-free variation.
• Substitute gluten-free graham crackers to make the crust gluten-free if needed.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake, mini pumpkin cheesecakes, fall dessert, graham cracker crust, creamy cheesecake, cinnamon whipped cream, Thanksgiving dessert