Mini Pumpkin Cheesecakes

Mini pumpkin cheesecake topped with caramel drizzle and a dollop of whipped cream

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Mini Pumpkin Cheesecakes combine everything you love about classic pumpkin pie and creamy cheesecake in a perfectly portioned dessert. Made with a buttery graham cracker crust, smooth pumpkin filling, and warm fall spices.

Course: Dessert

Cuisine: American

Servings: cheesecakes

Author: Chahinez Tabet Aoul

Equipment

Ingredients

Crust

1 cup graham cracker crumbs
2 tbsp granulated sugar
3.5 tbsp unsalted butter melted
1/4 tsp salt
Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust

Filling

12 oz cream cheese softened
2/3 cup pumpkin puree
2.5 tbsp sour cream
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp molasses
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp all-purpose flour
1 tbsp heavy cream

Garnish (optional)

Whipped cream
Ground cinnamon
Salted caramel drizzle
Crumbled gingersnaps or pecans

US Customary - Metric

Instructions

Make the Crust

Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray.
Combine graham cracker crumbs, salt, sugar, and melted butter together until the mixture looks like wet sand.
1 cup graham cracker crumbs, 2 tbsp granulated sugar, 3.5 tbsp unsalted butter, 1/4 tsp salt, Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust
Divide the mixture into the 12 muffin liners. It should be about 1 heaping tablespoon of crust mixture. Press it into the bottom of each liner evenly.
Bake 5 minutes. Remove from oven and cool while preparing filling.

Make the Filling

Beat cream cheese in a large bowl until smooth.
12 oz cream cheese
Add pumpkin puree, sour cream, and molasses, brown sugar, granulated sugar, and vanilla; beat until smooth. Scrape sides as needed.
2/3 cup pumpkin puree, 2.5 tbsp sour cream, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp molasses
On low speed, mix in egg and yolk one at a time, just until combined. Do not overmix.
1 large egg yolk, 1 large egg
Fold in spices, flour, and heavy cream until just combined.
1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1 tsp all-purpose flour, 1 tbsp heavy cream

Assemble & Bake

Divide filling evenly among crusts (~1/4-1/3 cup per cup). Tap pan gently to level.
Place a large baking sheet on the oven rack, fill it with enough boiling water to reach the 1/3 up the side of each muffin cup. Bake at 325°F for 18–22 minutes, until edges are set but centers slightly wobbly.
Turn the oven off and leave the door slightly open for 20 minutes to prevent cracks.

Cool & Chill

Remove the pan from the oven and cool the cheesecakes on a wire rack.
Refrigerate at least 3 hours or overnight for best texture.
Top with caramel, whipped cream, sprinkle cinnamon, or add crumbled gingersnaps for garnish.
Whipped cream, Ground cinnamon, Salted caramel drizzle, Crumbled gingersnaps or pecans

Notes

In the recipe photos, I used Nyakers Pepparkakor, which are Swedish gingersnaps. These can be found at World Market or even Target, and they make this recipe taste divine!

If you're using whole graham cracker sheets that you crush yourself, you'll need 3.5 tablespoons of butter. If you're using pre-crushed graham crackers from a box, add an extra 1/2 to 1 tablespoon of butter to achieve the same texture.

Nutrition