Mini Pumpkin Cheesecake

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Cooling Time 30

Total Time 50

Servings

Calories 198kcal

Author Lisa

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
Dive the crust mixture between the 12 lined cupcake liners and press the crumbs firmly into place forming a thick bottom crust.
Bake crust for 5 minutes then remove from oven and allow entire pan to cool.

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
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
Divide the filling evenly between the 12 cupcake liners in the cupcake tin. You want to fill each cupcake liner about ¾ full.
Bake 10-12 minutes. The cheesecakes are done when the centers are slightly jiggly and the edges are set.
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!

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