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Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are creamy, decadent, and perfectly portioned for a delightful fall treat, balancing rich flavors and simple preparation.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened (two 8 oz packages)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
For the topping (optional)
  • Whipped cream
  • A sprinkle of cinnamon or crushed graham crackers

Method
 

Preparing the Crust
  1. Preheat your oven to 325°F (163°C).
  2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Line a muffin pan with paper liners or grease it well. Press the graham cracker mixture firmly into the bottom of each muffin cup to form the crust.
  4. Bake the crust for about 5–7 minutes until slightly golden. Remove from the oven and let it cool.
Making the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Mix in the pumpkin puree, sugar, vanilla extract, and spices until fully incorporated.
  3. Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture smooth.
  4. Pour the cheesecake filling into each crust-lined muffin cup, filling them about 3/4 full.
Baking the Cheesecakes
  1. Place the filled muffin pan in the oven and bake for 20–25 minutes, or until the edges are set but the centers are still slightly jiggly.
  2. Once finished, turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for 15 minutes.
  3. Remove from the oven and let them cool completely on a cooling rack. Transfer to the fridge for at least 4 hours, preferably overnight.

Notes

For best results, use room temperature ingredients, and avoid overmixing to prevent cracks. These cheesecakes can be garnished with whipped cream and cinnamon for extra flair.