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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes combine the creamy richness of classic cheesecake with the warm, spicy flavors of pumpkin pie, making them the perfect fall dessert. Individually portioned and easy to serve, they’re ideal for parties, family gatherings, or just a cozy night in.

  • Total Time: 3 hours 48 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

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

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick baking spray.
  • In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well to evenly combine. Divide the crust mixture evenly among the prepared liners, pressing it firmly into an even layer. Bake for 5 minutes, then remove from the oven and set aside to cool.
  • Reduce the oven temperature to 300°F (150°C).
  • In another large bowl, using an electric hand mixer, beat the softened cream cheese, pumpkin puree, sour cream, and molasses until smooth and well combined.
  • Add the brown sugar and vanilla, and continue beating until smooth, scraping down the sides of the bowl as needed.
  • On low speed, add the egg and egg yolk, beating until just combined. Do not overmix.
  • On low speed, add the spices, flour, and heavy cream, and mix until just combined.
  • Divide the cheesecake filling evenly among the cups, pouring it over the prepared crusts. The cups will be very full.
  • Bake in the preheated oven for 18 minutes, then turn off the oven and leave the door closed for an additional 10 minutes.
  • Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, transfer the pan to the fridge and chill for at least 3 hours before serving.
  • When ready to serve, top with whipped cream and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.

Notes

  1. Room Temperature Ingredients: Make sure your cream cheese, egg, and egg yolk are at room temperature. This ensures a smooth, lump-free batter.
  2. Don’t Overmix: Overmixing can incorporate too much air into the batter, which can cause cracks during baking. Mix just until everything is combined.
  3. 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.
  4. Make Ahead: These cheesecakes can be made a day in advance, making them perfect for stress-free entertaining!
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 220 kcal
  • Sugar: 13g
  • Sodium: 140mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: Mini Pumpkin Cheesecakes, Mini pumpkin desserts, Fall cheesecake recipes, Pumpkin spice cheesecake