Why I’m Sharing This Mini Pumpkin Cheesecakes Recipe

Ah, fall! The season of cozy sweaters, crisp air, and, of course, pumpkin everything. There’s something about pumpkin that just screams autumn, don’t you think? Every year, I find myself craving something sweet and comforting as the leaves begin to change. This year, I wanted to create a dessert that combined the rich, creamy goodness of cheesecake with the warm, spicy flavors of pumpkin pie. And voilà! Mini Pumpkin Cheesecakes were born. These little bites of heaven are perfect for gatherings, or when you simply need a little treat. Let’s dive in and whip up some of these delightful desserts!

Why You’ll Love These Mini Pumpkin Cheesecakes

Perfect for Any Occasion

These Mini Pumpkin Cheesecakes are incredibly versatile. Whether you’re hosting a fall-themed party, need a quick and impressive dessert for Thanksgiving, or just want to indulge in a sweet treat at home, these little cheesecakes fit the bill perfectly. The individual portions make them easy to serve and share, and their size ensures you get just the right amount of indulgence.

Bursting with Fall Flavors

When it comes to fall desserts, nothing beats the combination of pumpkin and spices. The rich, creamy cheesecake filling is infused with pumpkin puree, cinnamon, ginger, nutmeg, and cloves, giving it that quintessential autumn flavor. Topped with whipped cream and a sprinkle of cinnamon, these mini cheesecakes are the epitome of comfort food.

Easy to Make, Easy to Love

Even if you’re not a seasoned baker, you can easily whip up these Mini Pumpkin Cheesecakes with just a few simple steps. The recipe is straightforward, and the ingredients are easy to find. Plus, they can be made ahead of time, making them a stress-free option for busy hosts and home cooks alike.

Ingredients

For the Crust:

• 1 cup (120g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 1/2 tablespoons (49g) unsalted butter, melted

For the Cheesecake:

• 12 oz (340g) full-fat block-style cream cheese, softened
• 2/3 cup (150g) pure pumpkin puree
• 2 1/2 tablespoons (35g) full-fat sour cream
• 1 tablespoon (14ml) molasses
• 1/2 cup (106g) light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon flour
• 1/4 cup (57ml) heavy cream

Garnish (Optional):

• Whipped cream
• Ground cinnamon
• Salted caramel sauce

Directions

Prepping the Crust

First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and give them a light spray of nonstick baking spray—because nobody likes a stuck cheesecake! Now, in a large bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until it’s all well combined. Divide this mixture evenly among the muffin cups, pressing it down firmly to create a solid crust. Pop that in the oven for 5 minutes, then let it cool while we get to the good stuff—the cheesecake filling!

Making the Cheesecake

Reduce your oven temperature to 300°F (150°C)—we want these little cheesecakes to cook low and slow for that perfect, creamy texture. In a large bowl, using an electric hand mixer, beat the softened cream cheese until it’s nice and smooth. Add in the pumpkin puree, sour cream, and molasses, and continue to mix until it’s all well blended. Then, toss in the brown sugar and vanilla extract. Keep mixing, and don’t forget to scrape down the sides of the bowl so everything gets incorporated.

Next up, on low speed, beat in the egg and egg yolk—just until combined. Overmixing can lead to cracks, and we definitely don’t want that! Finally, add in the spices, flour, and heavy cream, mixing just until everything is combined.

Baking and Chilling

Now, carefully pour the cheesecake mixture over your prepared crusts, filling each cup almost to the top—they’ll be full, but that’s what we want! Bake them in your preheated oven for 18 minutes. Once the time is up, turn off the oven but don’t open the door just yet. Let those cheesecakes sit in the warm oven for another 10 minutes; this helps them set up perfectly.

After the extra 10 minutes, take the muffin tin out and place it on a wire rack to cool completely. Once they’re at room temperature, transfer them to the fridge and let them chill for at least 3 hours—trust me, the wait is worth it!

Garnishing and Serving

When you’re ready to serve, top each cheesecake with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of salted caramel sauce if you’re feeling extra fancy. These Mini Pumpkin Cheesecakes are sure to be a hit!

Notes and Tips

• Room Temperature Ingredients: Make sure your cream cheese, egg, and egg yolk are at room temperature. This ensures a smooth, lump-free batter.
• Don’t Overmix: Overmixing can incorporate too much air into the batter, which can cause cracks during baking. Mix just until everything is combined.
• Cooling is Key: Allowing the cheesecakes to cool gradually in the oven and then fully in the fridge helps them set perfectly and avoids cracks.
• Make Ahead: These cheesecakes can be made a day in advance, making them perfect for stress-free entertaining!

FAQs

Can I freeze these mini cheesecakes?

Absolutely! Just make sure to wrap them individually in plastic wrap and then place them in an airtight container before freezing. They’ll keep for up to 2 months.

Can I use a different type of crust?

Definitely! If graham crackers aren’t your thing, try using ginger snaps or even Oreo cookies for a fun twist.

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. Just store them in the fridge and garnish right before serving.

What’s the best way to store leftover cheesecakes?

Keep them in an airtight container in the fridge. They’ll stay fresh for up to 5 days—if they last that long!

These Mini Pumpkin Cheesecakes are a delightful treat that bring all the flavors of fall into one delicious bite. Perfect for parties, family gatherings, or just because, these little cheesecakes are sure to become a seasonal favorite. Enjoy!

More Relevant Recipes

• Baklava Cheesecake
• Cinnamon Cookies Recipe
• Cheesecake Pudding Recipe

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