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Mini Pumpkin Cheesecake Recipe

Mini Pumpkin Cheesecake Recipe
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★★★★★

5.3 from 14 reviews

These Mini Pumpkin Cheesecakes are the perfect fall-inspired dessert, featuring a spiced graham cracker crust and creamy, pumpkin-infused cheesecake filling. Individually portioned in muffin tins, they’re easy to make and perfect for serving at gatherings or enjoying a delightful treat any time.

Ingredients

Scale

Spiced Graham Cracker Crust

  • 1 cup Crushed Graham Crackers (about 7–8 Graham Crackers)
  • 2 tablespoons Brown Sugar (preferably Dark Brown Sugar)
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 3 tablespoons Butter, melted

Pumpkin Cheesecake Filling

  • 8 ounces Cream Cheese, room temperature
  • 2/3 cup Brown Sugar (preferably Dark Brown Sugar)
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 1 cup Pumpkin Puree
  • 2 whole Eggs

For Serving

  • Sweetened Whipped Cream
  • Additional Ground Cinnamon, for dusting

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to prevent sticking.
  2. Make the Spiced Graham Cracker Crust: In a medium bowl, mix together the crushed graham crackers, brown sugar, cinnamon, ground ginger, and nutmeg until well combined. Drizzle the melted butter over the mixture and stir until it resembles wet sand.
  3. Form and Bake the Crust: Spoon about 2 tablespoons of the crust mixture into each muffin liner. Use the back of a small spoon or a tablespoon to compact the crust firmly into the bottom. Bake for 5-8 minutes until the crust is lightly browned. Remove from oven and let cool.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) for baking the filling.
  5. Prepare the Cheesecake Filling: In a large mixing bowl, beat the room-temperature cream cheese with brown sugar, vanilla extract, cinnamon, allspice, ginger, and nutmeg until smooth and creamy, scraping down the bowl sides as needed.
  6. Add Pumpkin Puree: Mix in the pumpkin puree thoroughly until fully combined.
  7. Incorporate Eggs: Add the eggs one at a time, beating well after each addition and scraping the bowl to ensure even mixing.
  8. Fill Muffin Cups: Divide the pumpkin cheesecake filling evenly among the prepared crusts in the muffin tin.
  9. Bake the Mini Cheesecakes: Bake the cheesecakes for 22 minutes. Then turn off the oven and crack the door open slightly. Leave the cheesecakes inside for an additional 5 minutes to finish baking gently.
  10. Cool and Refrigerate: Remove the tin from the oven and transfer to a cooling rack. Let the mini cheesecakes cool completely before refrigerating them until cold or overnight.
  11. Serve: Just before serving, top with sweetened whipped cream and dust with a little additional ground cinnamon for an extra festive touch.

Notes

  • If you want extra creamy cheesecakes, ensure the cream cheese is well softened before mixing.
  • Do not overbake the cheesecakes; they should be slightly jiggly in the center when you take them out.
  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • These mini cheesecakes store well in the refrigerator for up to 3 days.
  • You can prepare them a day in advance to let the flavors meld perfectly.
  • For a gluten-free version, substitute gluten-free graham crackers or use crushed gluten-free cookies in the crust.

Nutrition

Keywords: mini pumpkin cheesecake, pumpkin dessert, fall cheesecake, mini cheesecakes, pumpkin pie cheesecake, autumn desserts

Find it online: https://islawhite.com/mini-pumpkin-cheesecake-recipe/