Description
Mini Pumpkin Cheesecakes combine the rich, creamy texture of cheesecake with the cozy spices of pumpkin pie—all in a perfectly portioned, muffin-sized dessert. Ideal for fall gatherings, holidays, or make-ahead treats.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar
- 1 egg
- 2 tbsp sour cream
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch of ground cloves
- 1/8 tsp salt
- Whipped cream (optional, for topping)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- Divide the crust mixture evenly among the liners and press firmly into the bottoms. Bake for 5 minutes, then set aside to cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Add brown sugar, pumpkin puree, sour cream, egg, vanilla extract, and spices. Mix just until combined—do not overmix.
- Spoon the pumpkin cheesecake batter evenly over the crusts in the muffin tin.
- Bake for 18–22 minutes, or until the centers are set but slightly jiggly. Do not overbake.
- Let cheesecakes cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
- Do not overmix the batter to avoid cracks and sinking.
- Use canned pumpkin puree—not pumpkin pie filling—to control sweetness and spice.
- For a different twist, use gingersnap or vanilla wafer crumbs for the crust.
- Chill completely before removing liners for cleaner presentation.
- Mini cheesecakes freeze well—wrap individually for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 13g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
