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Mini Pumpkin Cheesecakes Recipe

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These Mini Pumpkin Cheesecakes are creamy, spiced, and perfect for fall! With a buttery graham cracker crust, rich pumpkin spice cheesecake filling, and a dollop of whipped cream on top, they’re ideal for Thanksgiving, Halloween, or any cozy autumn gathering. Easy to make and perfectly portioned, they’re a bite-sized dessert everyone will love!

Ingredients

Scale

For the Crust:

  • 1 cup (100 g) graham cracker crumbs (or crushed digestive biscuits)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon (optional)

For the Pumpkin Cheesecake Filling:

  • 450 g (16 oz) cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ¼ teaspoon salt

For Topping (Optional):

  • Whipped cream
  • Ground cinnamon or pumpkin pie spice for dusting
  • Caramel drizzle or crushed pecans

Instructions

1. Preheat the oven:

  • Preheat your oven to 160°C (325°F) and line a muffin tin with paper liners or grease a mini cheesecake pan.

2. Make the crust:

  • In a bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon.
  • Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner.
  • Bake for 5 minutes, then let cool while you prepare the filling.

3. Prepare the cheesecake filling:

  • In a large bowl, beat the cream cheese until smooth.
  • Add sugar and beat until light and fluffy.
  • Mix in the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until fully combined.

4. Fill and bake:

  • Divide the filling evenly among the crusts, filling each about ¾ full.
  • Bake for 18-22 minutes, or until the centers are set but still slightly jiggly.
  • Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set completely.

5. Top and serve:

  • Before serving, top with whipped cream and a sprinkle of cinnamon or a drizzle of caramel. Enjoy chilled!

Notes

  • Use gingersnap cookies instead of graham crackers for a spicier crust.
  • Make them gluten-free by using gluten-free graham crackers.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.

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