Mini Pumpkin Pie Cheesecakes are a delightful way to enjoy fall flavors in a perfectly portioned dessert. These individual cheesecakes have a buttery graham cracker crust, a creamy pumpkin spice-infused cheesecake filling, and a dollop of whipped cream on top.
Perfect for parties, family gatherings, or when you just need a personal-sized treat, these mini cheesecakes deliver the warm and cozy essence of autumn in every bite!
Kitchen Equipment Needed
- Muffin tin
- Paper or silicone muffin liners
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients Overview
For the Crust
- Graham Crackers: The base for a buttery and crisp crust.
- Unsalted Butter: Helps bind the crust and adds rich flavor.
- Sugar: Adds just the right amount of sweetness to the crust.
For the Cheesecake Filling
- Cream Cheese: The creamy base for these cheesecakes.
- Pumpkin Puree: Adds the quintessential fall flavor and moisture.
- Brown Sugar: Sweetens the filling with a warm molasses undertone.
- Pumpkin Pie Spice: Infuses the filling with a blend of cinnamon, nutmeg, and cloves.
- Eggs: Provide structure and richness.
- Vanilla Extract: Enhances the flavor of the cheesecake.
For the Topping
- Whipped Cream: Adds a light and creamy finishing touch.
- Cinnamon or Nutmeg: Optional for garnish.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- Whipped cream
- Ground cinnamon or nutmeg (optional)
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 325°F and line a muffin tin with paper or silicone liners.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each muffin liner and press down firmly using the back of a spoon or a flat-bottomed glass.
- Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon, mixing until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract. Be careful not to overmix to avoid cracking.
3. Fill the Muffin Liners
- Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top. Smooth the tops with a spatula.
4. Bake the Mini Cheesecakes
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.
5. Add the Topping
- Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Recipe Tips
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature to achieve a smooth, creamy filling.
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Prevent Cracking: Avoid overmixing the batter and let the cheesecakes cool gradually to minimize cracks.
What to Serve With This Recipe
These mini cheesecakes pair beautifully with a hot cup of coffee, chai tea, or spiced apple cider. They also make a stunning addition to a dessert buffet.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.
Can I freeze them?
Absolutely. Wrap each cheesecake individually in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Can I use a different crust?
Certainly. Try gingersnap cookies, vanilla wafers, or even Oreo crumbs for a unique twist.
Serving Suggestions
Mini Pumpkin Pie Cheesecakes are perfect for holiday dinners, fall parties, or even as an everyday dessert. Serve them chilled with a warm drink for a comforting and indulgent treat.
Mini Pumpkin Pie Cheesecakes
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling
- 16 oz cream cheese softened
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Topping
- Whipped cream
- Ground cinnamon or nutmeg optional
Instructions
- Prepare the Crust
- Preheat your oven to 325°F and line a muffin tin with paper or silicone liners.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each muffin liner and press down firmly using the back of a spoon or a flat-bottomed glass.
- Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon, mixing until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract. Be careful not to overmix to avoid cracking.
- Fill the Muffin Liners
- Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top. Smooth the tops with a spatula.
- Bake the Mini Cheesecakes
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.
- Add the Topping
- Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg if desired.
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