Mini Pumpkin Cheesecake
These Mini Pumpkin Cheesecakes start with a buttery graham cracker crust and a creamy spiced pumpkin cheesecake filling. Each one is topped with a swirl of whipped cream and a sprinkle of cinnamon. They’re rich, smooth, and full of cozy fall flavor, making them the perfect make-ahead dessert for Thanksgiving or any autumn occasion.
Equipment
- 12-cup Muffin Tin
- Stand Mixer
Ingredients
- 6-7 1 ½ cups (140 grams) graham crackers ~1 sleeve
- 4 tablespoon (56 grams) unsalted butter melted
- 12 oz (340 grams) full fat cream cheese at room temperature
- ½ cup (100 grams) granulated white sugar
- ¼ cup (60ml) sour cream at room temperature
- ½ cup (120 grams) pure pumpkin puree
- 2 eggs at room temperature
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup whipped cream optional
Instructions
- Preheat oven to 350ºF. Line a 12 cup muffin pan with paper liners.
- Make the crust. Pulse the graham crackers and melted butter until combined. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner. Pre-bake for 5-6 minutes.Set aside.
- Make the filling: Using a stand mixer or a bowl and a handheld mixer, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 1-2 minutes.
- Add the sour cream, pumpkin puree, pumpkin pie spice, ground ginger and vanilla extract then beat until fully combined. On medium speed, add the eggs and beat just until combined.
- Using an ice cream scoop, divide the filling evenly over the crusts, filling each muffin cavity about ¾th full.
- Bake until the edges are set and the centers only slightly jiggle, about 20-25 minutes.
- Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for 2 hours.
- Once chilled,Pipe a dollop of whipped cream on each cheesecake and dust with ground cinnamon. Serve and enjoy!
Notes
- Use Room-Temperature Ingredients: For the smoothest cheesecake filling, make sure your cream cheese, egg, and pumpkin puree are all at room temperature before mixing.
- Don’t Overmix: Mix the batter just until combined , overmixing can add air bubbles and cause cracks while baking.
- Cooling Tip: Let the cheesecakes cool slowly at room temperature before refrigerating to keep the tops smooth.
- Make-Ahead Friendly: These can be made 1–2 days ahead .Chill them overnight and top with whipped cream just before serving.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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