WHAT’S FOR DESSERT?
Mini Pumpkin Cheesecakes
Rated 0 out of 5
COOK TIME
30 min + chill time
TOTAL TIME
45 min + chill time
SERVINGS
24 mini cheesecakes
If you love Fall and you love cheesecake, wait until you taste these little Mini Pumpkin Cheesecakes! Each one has a buttery graham cracker crust topped with rich, creamy pumpkin cheesecake filling that has plenty of warm fall flavor without being too pumpkin heavy. They’re easy to make, perfectly portioned, and even better with whipped cream and a sprinkle of cinnamon on top.
Holy goodness! I don’t want to oversell these little pumpkin cheesecakes, but they are really, really good. My friend sent me a photo of mini cherry cheesecakes that looked amazing and suggested I make a pumpkin version. Genius! I’m so glad she did, because these turned out even better than I imagined!
Each little cheesecake starts with a buttery graham cracker crust made with both brown sugar and granulated sugar, which gives it the best sweet, slightly caramel flavor. The creamy pumpkin cheesecake filling is flavored with cinnamon, nutmeg, ginger, brown sugar, and vanilla. The pumpkin flavor isn’t overwhelming or too much in your face. It’s just enough to give you all those fall flavors while still tasting like a rich, classic cheesecake.
They’re also super easy to make, which is always a must in my book. Everything bakes in a regular muffin pan, so there is no springform pan, water bath, or slicing involved, and the recipe makes 24 individual cheesecakes that are perfect for parties, holidays, or keeping in the refrigerator when you need a little something sweet. You can make them ahead of time and let them chill until you’re ready to serve. Add whipped cream and a sprinkle of cinnamon on top, and you have a little bite of pumpkin heaven whenever you need it!
Ingredients You’ll Need
For the Graham Cracker Crust
Graham Cracker Crumbs – Create the sweet, buttery base for each mini cheesecake. Crush whole graham crackers into fine, even crumbs so the crust holds together.
Granulated Sugar – Sweetens the graham cracker crust and helps it firm up as the cheesecakes bake. It also gives the crust slightly crisp edges.
Brown Sugar – Adds moisture and a deeper caramel flavor to the crust. Pack it firmly into the measuring cup for an accurate amount.
Butter – Binds the graham cracker crumbs and sugars together so the crust keeps its shape. Melt the butter completely and mix until all the crumbs are evenly moistened.
For the Pumpkin Cheesecake Filling
Pumpkin Puree – Adds pumpkin flavor, moisture, and that pretty orange color to the cheesecake filling. Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
Eggs – Give the filling structure and help the mini cheesecakes set as they bake.
Brown Sugar – Sweetens the pumpkin mixture while adding a warm molasses flavor that works so well with the fall spices.
Cinnamon – Adds the warm spice flavor you expect in a pumpkin dessert.
Nutmeg – Gives the filling a slightly nutty warmth and makes the pumpkin flavor taste richer.
Ground Ginger – Adds a mild spicy note that balances the sweetness of the filling. This is dried ground ginger from the spice aisle, not fresh ginger.
Salt – Balances the sugar and brings out the pumpkin, vanilla, and spice flavors.
Cream Cheese – Creates the thick, creamy base of the cheesecake filling. Use full-fat blocks of cream cheese and soften them to room temperature so the batter mixes smoothly without lumps.
Granulated Sugar – Sweetens the cream cheese mixture without adding extra moisture. Mixing it directly with the softened cream cheese also helps create a smooth filling.
Vanilla Extract – Adds sweetness and rounds out the pumpkin and spice flavors.
How To Make Mini Pumpkin Cheesecakes
Prepare for baking: Preheat the oven to 350F and line two standard 12-cup muffin pans with 24 paper liners. Set the prepared muffin pans aside while you make the graham cracker crust.
Make the graham cracker crust: Add the graham cracker crumbs, granulated sugar, brown sugar, and melted butter to a medium mixing bowl. Stir until the crumbs are evenly coated and have a texture similar to wet sand. Divide the graham cracker mixture evenly among the 24 muffin cups, adding about 1 to 1 1/2 tablespoons to each one. Firmly press the crumbs into an even layer using the bottom of a small measuring cup or glass, then place the muffin pans in the refrigerator while you prepare the pumpkin cheesecake filling.
Mix the pumpkin and spices: Add the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ground ginger, and salt to a large bowl. Mix until the eggs are fully incorporated and the pumpkin mixture is smooth.
Prepare the cream cheese mixture: Add the softened cream cheese, granulated sugar, and vanilla extract to the bowl of a stand mixer. Beat on medium speed until the mixture is creamy and no visible lumps of cream cheese remain, scraping down the sides and bottom of the bowl as needed.
Finish the cheesecake filling: Pour the pumpkin mixture into the cream cheese mixture and mix on low speed until the batter is smooth and evenly combined. Avoid mixing longer than needed because too much air in the batter can cause the mini cheesecakes to rise quickly and sink as they cool.
Fill the muffin cups: Remove the chilled crusts from the refrigerator and divide the pumpkin cheesecake batter evenly among the 24 muffin cups. Fill each cup nearly to the top while leaving a little space for the cheesecakes to rise as they bake.
Bake the mini cheesecakes: Bake at 350F for 25 to 30 minutes, or until the edges are set and the centers have only a slight jiggle when the pan is gently moved. Avoid waiting for the centers to become completely firm because the cheesecakes will continue setting as they cool.
Cool and chill: Place the muffin pans on wire racks and allow the mini pumpkin cheesecakes to cool to room temperature. Cover and refrigerate them for at least 2 to 3 hours so the filling can fully set before serving. Enjoy!
Expert Tips
Bring the cream cheese and eggs to room temperature before mixing. Cold cream cheese is the main reason cheesecake batter turns out lumpy, and extra mixing usually adds too much air before those lumps finally disappear.
Open and stir the pumpkin puree before measuring it. Pumpkin can settle in the can, so stirring redistributes the thicker and thinner portions and gives every cheesecake the same texture.
Scrape the mixing bowl more often than you think you need to. Thick cream cheese likes to hide along the bottom and sides of the bowl, and those unmixed pieces can leave small white lumps in the finished cheesecakes.
Press the crust firmly around the edges as well as the center. A flat-bottomed measuring cup makes this much easier and creates a compact crust that will not crumble when the paper liner is removed.
Use a spring-loaded cookie scoop to portion the batter. It keeps the muffin cups evenly filled, which helps all 24 mini cheesecakes finish baking at the same time.
Tap each filled muffin pan gently on the counter before baking. This brings larger air bubbles to the surface so they do not leave holes or uneven spots in the tops of the cheesecakes.
Bake the pans on the center oven rack with space between them. If both pans do not fit side by side without touching, bake them separately for more even heat circulation and consistent results.
Start checking the cheesecakes several minutes before the full baking time. Pumpkin cheesecake can look slightly underdone in the center even when it is ready, and waiting for a completely firm center can leave the filling dry or grainy.
Let the cheesecakes cool gradually before refrigerating them. Moving a hot pan directly into the refrigerator can cause condensation to collect on top and may lead to a sudden temperature change that creates cracks.
Wait until the cheesecakes are fully chilled before removing the liners. The filling and crust both become firmer in the refrigerator, allowing the paper to peel away much more cleanly. This is the hardest part for me because I always want to sneak one early.
Ways To Customize
Use a gingersnap cookie crust by replacing the graham cracker crumbs with finely crushed gingersnap cookies for a spiced flavor.
Make a Biscoff cookie crust with finely crushed Biscoff cookies and melted butter to add a caramelized cookie flavor to the bottom of each cheesecake.
Add a cheesecake swirl by reserving a small amount of the plain cream cheese mixture before adding the pumpkin, then swirling a spoonful into the top of each filled muffin cup.
Add a crunchy pecan topping by sprinkling a mixture of finely chopped pecans, brown sugar, and cinnamon over each cheesecake before baking.
Top them with salted caramel by adding a drizzle of caramel sauce and a small pinch of flaky sea salt just before serving.
Make them extra festive with piped whipped cream, a dusting of cinnamon, and a small cinnamon stick or sugared pecan on top.
Storing & Freezing
Storing: Allow the cheesecakes to cool completely, then place them in an airtight container and refrigerate for up to 5 days. Store them without whipped cream or other toppings and add those just before serving. If you need to stack the cheesecakes, place a sheet of parchment paper between the layers to keep them from sticking together.
Freezing: The texture of the cheesecake may be slightly grainy or less creamy after freezing and thawing, but the cheesecakes will still taste delicious. Freeze the fully chilled cheesecakes without any toppings by arranging them in a single layer on a baking sheet until firm. Transfer them to a freezer-safe container or bag with parchment paper between the layers and freeze for up to 2 months. Thaw the cheesecakes overnight in the refrigerator and keep them chilled until ready to serve.
FAQ
Does this recipe use a regular muffin pan or a mini muffin pan?
This recipe uses two standard 12-cup muffin pans and makes 24 cupcake-sized cheesecakes. A mini muffin pan will produce much smaller cheesecake bites and require a shorter baking time, so check them much earlier.
Do Mini Pumpkin Cheesecakes need a water bath?
No, a water bath is not necessary because the smaller portions bake more quickly and evenly than a full-sized cheesecake. The paper liners also make the cheesecakes easy to remove without placing the muffin pans in water.
Can I make these without paper liners?
Yes, but the muffin cups need to be thoroughly coated with flour baking spray so the crusts do not stick. Allow the cheesecakes to cool completely, then carefully loosen the edges and lift them out with a small offset spatula.
Can I use homemade pumpkin puree?
Yes, but homemade pumpkin puree often contains more moisture than canned puree. Strain watery puree through cheesecloth or a fine mesh strainer before measuring it so the filling sets properly.
Why did my mini cheesecakes puff up and then sink?
A small amount of sinking is normal as cheesecake cools and contracts. Deep centers usually mean too much air was beaten into the batter or the cheesecakes baked too long, causing them to rise more than they should before falling.
What if I only have one 12-cup muffin pan?
Bake in two batches. Keep the remaining batter and crust mixture covered in the refrigerator while the first batch bakes, then allow the pan to cool before lining and filling it again.
Should Mini Pumpkin Cheesecakes be served cold or at room temperature?
Serve them chilled for the firmest texture, or let them sit at room temperature for about 15 minutes for a softer and creamier filling. Do not leave cheesecake at room temperature for more than 2 hours because it contains cream cheese and eggs.
More Easy Pumpkin Desserts
Print
Mini Pumpkin Cheesecakes
A buttery graham cracker bottom crust with creamy pumpkin cheesecake. I love the flavor because it’s not overwhelming pumpkin in your face, just enough to give you all the fall feels. Top with some whipped cream, a sprinkle of cinnamon and you are in a bit of pumpkin heaven.
Ingredients
CRUST
1 1/4 cup graham cracker crumbs
1/4 cup granulater sugar
1/4 cup brown sugar
1/4 cup butter, melted
CHEESECAKE
1 1/2 cup pumpkin puree
3 large eggs
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 tsp. nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
24 oz. cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Line 24 regular sized muffin tins with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, melted butter and mix well.
- Divide evenly among lined muffin tins (about 1 to 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
- In a large bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
- In a mixer, combine softened cream cheese, 1/2 cup sugar, and vanilla. Blend until creamy. Combine the pumpkin mixture with the cream cheese mixture in the mixer and mix until smooth.
- Fill each muffin tin with 1/3 cup of the batter. Bake at 350 degrees for 25-30 minutes or until centers are set. Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.
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2 Responses
what’s the calories and macros? these look so good!
I am sorry, I don’t know that exact information.