Go Back
Alina

Mini Pumpkin Cheesecakes

Individual-sized pumpkin cheesecakes, perfect for fall gatherings and cozy treats.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American, Fall
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar
  • 6 tablespoons Unsalted Butter melted
For the Cheesecake Filling
  • 2 8 ounce packages Cream Cheese, softened
  • 1 cup Canned Pumpkin Puree
  • ¾ cup Granulated Sugar
  • ½ cup Packed Light Brown Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • Pinch of Salt
For Garnish (Optional)
  • Whipped Cream or Cool Whip
  • Dusting of Ground Cinnamon or Nutmeg
  • Caramel Sauce Drizzle

Method
 

  1. Prepare the Muffin Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the Crust: Combine graham cracker crumbs, granulated sugar, and melted butter. Press 1 ½ tablespoons into the bottom of each liner. Bake 5-7 minutes until golden. Cool slightly.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, and brown sugar; beat until combined.
  4. Add Eggs and Spices: Add eggs one at a time, beating on low speed until just combined. Stir in vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until just combined.
  5. Fill the Muffin Pan: Divide filling evenly among liners, filling each about ¾ full.
  6. Bake the Cheesecakes: Bake for 20-25 minutes, or until edges are set and centers are slightly jiggly.
  7. Cool and Chill: Cool completely in pan on wire rack. Chill in refrigerator for at least 4 hours, or preferably overnight.
  8. Garnish and Serve: Remove from pan. Garnish with whipped cream, cinnamon, or caramel sauce, if desired. Serve cold.

Notes

Ensure cream cheese and eggs are at room temperature. Do not overmix the filling. Can use a water bath for super creamy texture. Experiment with different crusts or toppings. Store leftovers in the refrigerator or freeze for longer storage.