Description
These Mini Pumpkin Cheesecakes are a delicious fall-inspired dessert featuring a graham cracker crust and creamy pumpkin-spiced filling. Perfectly sized for individual servings, they combine smooth cream cheese with pumpkin puree and warm spices, baked to a slightly jiggly perfection. Ideal for parties, holidays, or anytime you want a festive treat with classic autumn flavors.
Ingredients
Crust
- 3/4 cup granulated sugar (divided; 1/4 cup for crust)
- 2 cups finely crushed graham cracker crumbs (14 graham cracker sheet rectangles)
- 6 tablespoons salted butter (melted)
Filling
- 24 ounces cream cheese (room temperature)
- 15 ounces pumpkin puree
- 1/4 cup dark brown sugar
- 1/3 cup heavy whipping cream
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar (remaining portion for filling)
Instructions
- Preheat + Break Up: Preheat your oven to 325°F and line two regular-sized muffin pans with 24 paper liners. Break up 14 graham cracker sheets by hand and place them into the bowl of a food processor.
- Process Graham Crackers: Pulse the food processor until the graham crackers are finely crushed to the consistency of fine crumbs.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar and melted butter. Mix with a fork until the mixture resembles wet sand, forming the crust base.
- Form Crusts: Spoon 1 1/2 tablespoons of the crust mixture into each muffin liner. Press down firmly using the back of a flat-bottomed, round measuring cup to create an even crust layer.
- Bake Crust: Bake the crusts in the preheated oven for 7 minutes. Remove and set aside to cool while preparing the filling.
- Prepare Filling: Beat the room temperature cream cheese with an electric mixer until smooth and creamy. If too cold, warm slightly in the microwave for a few seconds. Add the remaining 1/2 cup granulated sugar, pumpkin puree, dark brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract.
- Mix Filling: Beat on medium-low speed until just combined. Scrape down the sides and bottom of the bowl, then mix again on low speed until thoroughly combined.
- Fill Crusts: Pour approximately 1/4 cup (4 tablespoons) of the cream cheese mixture over each crust, filling all 24 cups evenly.
- Bake Cheesecakes: Bake at 325°F for 20-22 minutes, until the centers are slightly jiggly but mostly set.
- Cool: Remove from the oven and allow the cheesecakes to cool in the pans on a wire rack. Once cool, gently pinch and lift the cupcake liners to remove each cheesecake.
- Chill: Refrigerate the mini cheesecakes for at least 3 hours or overnight to set completely.
- Serve: Before serving, optionally top each mini pumpkin cheesecake with whipped cream and a sprinkle of cinnamon for extra flavor and decoration.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling; warming slightly helps if it’s too cold.
- Do not overbake; the centers should be slightly jiggly when done to maintain a creamy texture after chilling.
- You can prepare these cheesecakes a day ahead; they taste even better after overnight chilling.
- Use fresh pumpkin puree for best flavor or well-stirred canned pumpkin puree.
- For easier removal, allow the cheesecakes to cool completely before taking the liners off.
