Print

Mini Pumpkin Cheesecakes

Print Recipe

These Mini Pumpkin Cheesecakes are the perfect fall dessert, combining creamy pumpkin spice cheesecake filling with a crunchy graham cracker crust, all baked into individual servings for easy enjoyment.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar (for crust)
  • 4 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Pinch of salt
  • Whipped cream, for topping (optional)

Instructions

  1. Preheat the oven to 325°F (163°C). Line a muffin pan with paper liners.
  2. In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined.
  3. Press about 1 tablespoon of the crust mixture into each muffin liner and press down firmly. Bake for 5 minutes, then set aside.
  4. In a mixing bowl, beat the cream cheese until smooth.
  5. Add 1/2 cup sugar and mix until well combined.
  6. Beat in the pumpkin puree, egg, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
  7. Divide the cheesecake batter evenly among the prepared crusts.
  8. Bake for 18–20 minutes, or until the centers are set.
  9. Allow to cool in the pan, then refrigerate for at least 2 hours.
  10. Top with whipped cream before serving, if desired.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Cheesecakes can be made a day ahead and stored in the fridge.
  • Let cream cheese come to room temperature for a smoother filling.

Nutrition

Keywords: mini pumpkin cheesecakes, pumpkin dessert, fall cheesecake, Thanksgiving dessert, individual cheesecake

Find it online: https://recipesfoodeasy.com/mini-pumpkin-cheesecakes/