These mini pumpkin cheesecakes are the perfect bite-sized dessert for fall! They’re easy to make, incredibly creamy, and packed with warm pumpkin spice flavor. You’ll love how simple and satisfying these individual treats are.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat cream cheese is best for a rich texture.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
- Graham Crackers: For the crust. You can also use ginger snaps or shortbread cookies.
- Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice blend. If you have pumpkin pie spice, you can use that instead!
Ingredients:
For the Crust:
* 1 cup graham cracker crumbs (about 10-12 full graham cracker sheets)
* 3 tablespoons unsalted butter, melted
* 2 tablespoons granulated sugar
For the Filling:
* 16 ounces cream cheese, softened
* ¾ cup granulated sugar
* 1 teaspoon vanilla extract
* ½ cup pumpkin puree
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground cloves
* 2 large eggs
For the Topping (Optional):
* Whipped cream
* Pinch of cinnamon
How Much Time Will You Need?
- Total Time: 2 hours (includes chilling time)
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Servings: 12 mini cheesecakes
- Tools Needed: 12-cup muffin tin, paper liners, mixing bowls, electric mixer (handheld or stand)
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Line a 12-cup muffin tin with paper liners. This makes it easy to remove your mini cheesecakes. Preheat your oven to 350°F (175°C).
2. Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until it resembles wet sand. Press about 1 tablespoon of the mixture evenly into the bottom of each lined muffin cup.
3. Partially Bake the Crusts
Bake the crusts for 5 minutes. This helps them set up and prevents them from becoming soggy. Remove from the oven and let them cool slightly while you prepare the filling.
4. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and ¾ cup sugar with an electric mixer until smooth and creamy. Add the vanilla extract, pumpkin puree, cinnamon, ginger, nutmeg, and cloves, mixing until just combined. Scrape down the sides of the bowl.
5. Add the Eggs
Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix, as this can cause cracks in your cheesecakes. The batter should be smooth.
6. Fill and Bake
Evenly divide the pumpkin cheesecake batter among the 12 muffin cups, filling each almost to the top. Bake for 20-25 minutes, or until the centers are set but still have a slight jiggle. Turn off the oven and let the cheesecakes sit in the warm oven for 10-15 minutes with the door slightly ajar. This helps prevent cracking.
7. Cool and Chill
Remove the muffin tin from the oven and transfer the mini cheesecakes to a wire rack to cool completely. Once cooled, place them in the refrigerator for at least 1 hour (or preferably 2-3 hours) to chill thoroughly. Chilling makes them firm and even more delicious.
Storage Instructions:
Store leftover mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled. These cheesecakes do not need to be reheated.
Frequently Asked Questions (FAQ):
-
Can I make these ahead of time?
Yes, these mini cheesecakes are perfect for making 1-2 days in advance. Store them in the fridge. -
Why did my cheesecakes crack?
Cracks often happen from overbaking or sudden temperature changes. Letting them cool gradually in the turned-off oven helps prevent this. -
Can I use a different crust?
Absolutely! Crushed ginger snaps or shortbread cookies work wonderfully for the crust. -
How do I know when they’re done baking?
The edges should be set, but the very center will still have a slight jiggle. They will firm up as they cool. -
Can I freeze these mini cheesecakes?
Yes, you can freeze them for up to 1 month. Wrap each cheesecake individually in plastic wrap, then place them in an airtight container. Thaw in the refrigerator before serving. -
Do I have to use paper liners?
Using paper liners is highly recommended for easy removal and cleanup. If you don’t use them, grease the muffin tin very well.