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    Home » Recipes » Thanksgiving

    Mini Pumpkin Cheesecake

    This post may contain affiliate links.

    Mini Pumpkin Cheesecake, these easy fall desserts are simple to make and extra tasty! They are perfect for the holidays or just a tasty treat!

    close up of Mini Pumpkin Cheesecake
    These are some of my favorite fall desserts!
    Jump to Recipe Jump to Video Print Recipe

    I love pumpkin and all the tasty treats you can make with it! I’ve recently shared my pumpkin fluff, pumpkin pie cookies, my favorite pumpkin pie, and now these tasty treats!

    The combo of cream cheese and pumpkin is always a winner. From my pumpkin cheesecake cookies, pumpkin bread with cream cheese filling, and pumpkin cupcakes with cream cheese frosting, I knew I had to share these tasty mini pumpkin cheesecakes.

    close up of Mini Pumpkin Cheesecake
    Easy to make and no cracking on the tops!

    What you need for mini pumpkin cheesecakes:

    Crust

    • Graham Crackers- I use a full package/ 9 sheets
    • Brown Sugar
    • Salt
    • Butter- I use unsalted
    graham cracker crust ingredients

    Filling

    • Cream Cheese
    • Brown Sugar
    • Eggs
    • Pumpkin Puree
    • Vanilla Extract
    • Cornstarch- to prevent the cheesecake from cracking
    • Pumpkin Pie Spice
    • Salt- just a pinch
    cheesecake filling ingredients

    For this recipe I like to make a graham cracker crust. Just like my white chocolate cheesecake, and my lemon meringue pie, a graham cracker crust is so easy to make and is super tasty with this recipe.

    How to make graham cracker crust?

    • Place graham crackers in a food processor and pulse until fine crumbs form. Then add the sugar and salt, pulse again to mix.
    • Then add the melted butter and pulse until mixed through. It should look like wet sand.
    • Press the crumbs into 12 lined cupcake tins. Then bake for 5 minutes.
    graham crackers mixed in food processor
    crust before being baked
    crust after being baked

    Pro Tip: For a fun twist on the crust, substitute the graham crackers for gingersnaps cookies!

    How to make mini pumpkin cheesecakes?

    • Cream the butter and sugar.
    • Beat in the eggs, then add in the pumpkin, vanilla, Mix the cream cheese and brown sugar 2-3 minutes until fluffy and well combined. I recommend using a mixer on medium high.
    • Reduce speed to low and beat in the eggs. Once the eggs are mixed in, add the pumpkin, vanilla, pumpkin pie spice, cornstarch, and salt.
    cream cheese and sugar beat together
    cream cheese, sugar and eggs mixed together
    adding pumpkin , spices, and cornstarch to batter
    cheesecake batter
    • Divide batter between the 12 pre baked crusts in the cupcake pan. Then bake until just set.
    • Once done baking, allow cheesecakes to cool to room temperature, then refrigerate for about 30 minutes before removing from the cupcake tin.
    • Once chilled pop them out, top with whipped cream and enjoy!
    mini pumpkin cheesecakes before baking
    Mini Pumpkin Cheesecakes after being baked
    Mini Pumpkin Cheesecakes on plate with whipped cream on top

    Why do we use cornstarch in cheesecake?

    Cornstarch helps prevent the top of the cheesecakes from cracking as they cool.

    Can you double the recipe?

    Yep! Just double all the ingredients.

    How to store mini pumpkin cheesecakes?

    Store cheesecakes in the refrigerator, in an air tight container for 3-4 days. The crust does get a little soggy the longer they sit in the refrigerator, but they are still tasty!

    Mini Pumpkin Cheesecakes on plate flat lay
    This recipe is so easy and makes the cutest mini cheesecakes!

    Can you freeze mini cheesecakes?

    Yes! Bake, cool, then freeze in a freezer safe container. They should keep for at least 1-2 months in the freezer. When ready to eat, just thaw the day before in the refrigerator.

    Why I love this mini pumpkin cheesecake recipe?

    This recipe is so easy and doesn’t need any crazy fancy ingredients. It’s fast and always tasty.

    If you like this recipe, make sure to check out my mini pecan pie cookies, pecan pie brownies, and this old-fashioned pecan pie!

    Mini Pumpkin Cheesecakes pin terest pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

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    Mini Pumpkin Cheesecakes featured image

    Mini Pumpkin Cheesecake

    Author: Lisa
    Mini Pumpkin Cheesecake, these easy fall desserts are simple to make and extra tasty! They are perfect for the holidays or just a tasty treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Cooling Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 12

    Ingredients
      

    Crust

    • 9 graham crackers full sheets
    • 2 tbs brown sugar
    • ¼ teaspoon salt
    • 5 tbs unsalted butter melted

    Filling

    • 8 oz cream cheese softened
    • ¼ cup brown sugar
    • 2 large eggs
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 ½ teaspoon cornstarch
    • 1 ½ teaspoon pumpkin pie spice
    • Pinch of salt
    • Whipped cream for garnish

    Instructions
     

    Crust

    • Preheat oven to 350°F and line a 12-cup cupcake tin with liners.
    • Place graham crackers in a food processor and pulse until fine crumbs form. Add the sugar and salt, pulse a few more times, then add the melted butter and pulse until mixed through and you have the texture of wet sand.
      9 graham crackers, 2 tbs brown sugar, ¼ teaspoon salt, 5 tbs unsalted butter
      graham crackers mixed in food processor
    • Dive the crust mixture between the 12 lined cupcake liners and press the crumbs firmly into place forming a thick bottom crust.
      crust before being baked
    • Bake crust for 5 minutes then remove from oven and allow entire pan to cool.
      crust after being baked

    Filling

    • Mix the cream cheese and brown sugar 2-3 minutes until fluffy and well combined. I recommend using a mixer on medium high.
      8 oz cream cheese, ¼ cup brown sugar
      cream cheese and sugar beat together
    • Reduce speed to low and beat in the eggs. Once the eggs are mixed in, add the pumpkin puree, vanilla, pumpkin pie spice, cornstarch, and salt and mix until combined.
      2 large eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 ½ teaspoon cornstarch, 1 ½ teaspoon pumpkin pie spice, Pinch of salt
      cheesecake batter
    • Divide the filling evenly between the 12 cupcake liners in the cupcake tin. You want to fill each cupcake liner about ¾ full.
      mini pumpkin cheesecakes before baking
    • Bake 10-12 minutes. The cheesecakes are done when the centers are slightly jiggly and the edges are set.
      Mini Pumpkin Cheesecakes after being baked
    • Remove from oven and allow the cheesecakes to cool in the cupcake pan for ~20 minutes. I like to set the entire pan on a wire rack to allow the bottoms to cool too. After 30 minutes refrigerate cupcake pan in the refrigerator for another 20 minutes. Then pop them out, top with whipped cream and enjoy!
      Mini Pumpkin Cheesecakes on plate with whipped cream on top

    Notes

    Tips and Tricks
    • Using cupcake liners makes these super easy to get out of the cupcake tins.
    • Cornstarch helps prevent the tops of the cheesecakes from cracking.
    • Use gingersnap cookies instead of graham crackers for a fun twist on the crust!

    Nutrition

    Calories: 198kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 59mgSodium: 191mgPotassium: 108mgFiber: 1gSugar: 10gVitamin A: 3617IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Keyword mini pumpkin cheesecake
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

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