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Mini Pumpkin Cheesecakes Recipe

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★★★★★

4.9 from 53 reviews

These Mini Pumpkin Cheesecakes are a delightful fall-inspired dessert featuring a spiced graham cracker crust and a creamy pumpkin filling infused with warm spices. Baked in a water bath to ensure silky smooth texture, these individual cheesecakes are perfect for entertaining or cozy seasonal treats.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 3.5 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust

Filling

  • 12 oz cream cheese, softened
  • 2/3 cup pumpkin puree
  • 2.5 tbsp sour cream
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp all-purpose flour
  • 1 tbsp heavy cream

Garnish (optional)

  • Whipped cream
  • Ground cinnamon
  • Salted caramel drizzle
  • Crumbled gingersnaps or pecans

Instructions

  1. Preheat & Prepare Crust: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray to prevent sticking. In a bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter, stirring until the mixture resembles wet sand.
  2. Form & Bake Crust: Divide the crust mixture evenly among the 12 muffin cups, about one heaping tablespoon per cup, pressing firmly into the bottom to form an even base. Bake in the preheated oven for 5 minutes, then remove and cool while preparing the filling.
  3. Prepare Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract, then continue beating until fully combined and smooth, scraping the bowl sides as needed.
  4. Add Eggs: Mix in the egg and egg yolk one at a time on low speed, blending just until combined to avoid overmixing.
  5. Incorporate Spices & Flour: Gently fold in ground cinnamon, ground ginger, ground nutmeg, ground cloves, all-purpose flour, and heavy cream until just incorporated to maintain a light texture.
  6. Assemble Cheesecakes: Divide the pumpkin cream cheese filling evenly over each prepared crust, filling each about 1/4 to 1/3 cup. Gently tap the muffin tin to level out the filling.
  7. Prepare Water Bath & Bake: Place a large baking sheet on the oven rack below the muffin tin. Carefully fill the baking sheet with boiling water so that it reaches 1/3 up the sides of the muffin cups, creating a water bath. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set but the centers remain slightly jiggly.
  8. Cool Gradually: Turn the oven off and crack open the oven door slightly. Leave the cheesecakes inside for 20 minutes to cool slowly and prevent cracking.
  9. Chill: Remove the muffin tin from the oven and cool the cheesecakes on a wire rack to room temperature. Refrigerate for at least 3 hours or overnight to achieve the best texture.
  10. Serve & Garnish: Before serving, optionally top with whipped cream, a sprinkle of ground cinnamon, a drizzle of salted caramel, or crumble gingersnaps or pecans on top for added flavor and texture.

Notes

  • For a spicier crust, substitute ginger snap or speculoos cookies for the graham crackers.
  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Do not overmix the eggs to prevent cracks and dense texture.
  • The water bath (bain-marie) is essential for a silky smooth cheesecake and prevents cracking.
  • Chilling overnight enhances the flavors and texture of the mini cheesecakes.
  • Customize garnishes to your taste for presentation and extra flavor.

Keywords: pumpkin cheesecake, mini cheesecakes, fall dessert, pumpkin puree, creamy pumpkin dessert, spiced cheesecake, holiday dessert

Find it online: https://kitchenbynora.com/mini-pumpkin-cheesecakes-recipe/