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Mini Pumpkin Cheesecake

Featured in Sweet Treats Everyone Will Love.

You can make 12 small pumpkin treats or a 9-inch cheesecake. With a spiced pumpkin filling and buttery crust, it’s great for guests or snacks.

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Emily Watson
Updated on Fri, 04 Apr 2025 00:06:38 GMT
Three mini cheesecakes with pumpkin topping and cinnamon dust on a plate. Pin it
Three mini cheesecakes with pumpkin topping and cinnamon dust on a plate. | thefamilycooks.com

I'm excited to tell you about these cute Mini Pumpkin Cheesecakes that blend smooth, creamy cheesecake with cozy pumpkin spice flavors. They come in perfect little portions for easy eating and will fill your home with the most wonderful fall aromas. They're great for gatherings or when you just want something nice for yourself.

Delightful Small Bites

These mini cheesecakes are so simple to whip up. They come out gorgeous every time, even for beginners. I really dig how you can top them with a dollop of whipped cream, some caramel drizzle, or just dust them with cinnamon - they'll work for any get-together.

Ingredients List

  • Crunchy Bottom: Finely crushed graham cracker crumbs.
  • Extra Yum: Everything's better with vanilla extract.
  • Warm Spices: Cloves, nutmeg, and cinnamon.
  • Structure: Eggs at room temperature are crucial.
  • Sweet Balance: Sugar for the crust and filling.
  • Rich Touch: Butter, melted for that ideal crust.
  • Fall Flavor: Pumpkin puree, either canned or homemade.
  • The Base: Cream cheese, softened to room temp.

Baking Instructions

Bake To Perfect
They'll need about 20 minutes at 325°F and should still jiggle slightly.
Fill Them Up
Pour your filling into each crust and smooth the tops gently.
Make It Creamy
Whip cream cheese with sugar until light, then mix in pumpkin, spices, vanilla, and lastly eggs.
Start With Crust
Combine your crumbs with butter and sugar, push into pans, and give them a quick 5-minute bake.

Storage Advice

These little gems stay good in your fridge for 5 days when kept in an airtight container. Wanna save them longer? Stick them in the freezer uncovered until they're firm, then wrap them up - they'll last 2 months. Just let them thaw in the fridge overnight when you're ready to enjoy.

A plate of small, layered pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon. Pin it
A plate of small, layered pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon. | thefamilycooks.com

Tasty Variations

Consider using gingerbread cookies as your crust base or adding a chocolate drizzle on top. Love nuts? Try a pecan pie topping. Coffee fans can mix in a bit of espresso powder to make them taste like your favorite pumpkin spice coffee drink.

Helpful Tricks

Don't skip letting your cream cheese get to room temp or you'll end up with lumps. Using a cookie scoop makes filling your cups way easier. Need a time-saver? Just grab pumpkin pie spice instead of all the separate spices. And silicone pans make getting your cheesecakes out super simple.

Frequently Asked Questions

→ Is freezing an option?

Absolutely! Keep them airtight for up to two months. Let them thaw in the fridge overnight, and add toppings just before eating.

→ Why do eggs need to be room temp?

Warmer eggs mix better, giving you a smooth filling without clumps.

→ Do I have to use a water bath?

Nope! You can skip it. This method is easier than other cheesecake recipes.

→ How can I avoid cracks?

Cool it gradually with the oven door slightly open. This keeps it from cracking due to sudden temperature drops.

→ Can I swap pumpkin puree for pie filling?

No, stick with puree. The pie filling’s spices and sweetness mess with the balance in this dessert.

Mini Pumpkin Cheesecake

Rich pumpkin-flavored cheesecakes atop a graham crust. Bake as bite-sized minis or prepare a single large dessert.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (Make 12 small ones or 1 big one)

Dietary: Vegetarian

Ingredients

01 1/4 teaspoon cinnamon.
02 1 tablespoon brown sugar.
03 2 tablespoons melted butter.
04 3/4 cup graham cracker crumbs.
05 8 ounces softened cream cheese.
06 1/2 cup plus 1 tablespoon of pumpkin puree.
07 1 large egg (make sure it's not cold).
08 2 tablespoons sour cream.
09 1/2 cup sugar for sweetness.
10 A pinch of cloves.
11 1/2 teaspoon cinnamon.
12 1/8 teaspoon nutmeg.
13 1 tablespoon flour.
14 1/2 teaspoon vanilla.
15 1 teaspoon cinnamon.
16 1/8 teaspoon cloves.
17 1/2 teaspoon cinnamon.
18 15 ounces canned pumpkin puree.
19 1 teaspoon vanilla extract.
20 4 tablespoons butter, melted.
21 24 ounces of cream cheese.
22 1/4 cup sour cream.
23 1 3/4 cups crushed graham crackers.
24 1 1/2 cups regular sugar.
25 2 tablespoons all-purpose flour.
26 1/4 teaspoon nutmeg powder.
27 3 eggs at room temperature.
28 3 tablespoons light brown sugar.

Instructions

Step 01

Set your oven to 350°F to preheat.

Step 02

Combine crumb mix. Spoon a tablespoon into cups. Press it tightly using a small jar.

Step 03

Blend the cream cheese until creamy. Add pumpkin, eggs, sour cream, sugar, and spices. Stir in vanilla with flour.

Step 04

Spoon the filling evenly into the cups. Bake for 20 minutes. Let them cool for 15 minutes, then chill in the fridge for 2 hours.

Step 05

Mix crust ingredients together. Push the crust evenly into the bottom of a springform pan.

Step 06

Beat cream cheese to a smooth texture. Add everything else and mix until there's no lumps.

Step 07

Pour the filling in the crust. Bake for an hour. Let it cool in the oven with the door open. Chill for 4 hours in the refrigerator.

Notes

  1. Make sure ingredients are at room temperature, so the filling turns creamy.
  2. Let it cool slowly to avoid crack lines.
  3. You can freeze it for up to 2 months.
  4. Add whipped cream topping before serving.

Tools You'll Need

  • Muffin pan or mini cheesecake pan.
  • A 9-inch round springform pan if making the large version.
  • A hand or stand mixer.
  • A couple of mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy, like cream cheese and sour cream.
  • Has wheat from the graham cracker and flour.
  • Uses eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: 8 g
  • Total Carbohydrate: 15 g
  • Protein: 3 g