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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
