Mini Pumpkin Cheesecake

3.40 from 5 votes

These Mini Pumpkin Cheesecake bites are creamy, spiced, and perfect for fall — an easy make-ahead dessert everyone will love!

Prep Time10

Cook Time10

Cooling Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 198kcal

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

Mix the cream cheese and brown sugar for 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 the 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 salt
Divide the filling evenly between the 12 cupcake liners in the cupcake tin. 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 the cheesecakes from the oven and allow them 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. After 20 minutes, refrigerate the cupcake pan for an additional 20 minutes in the refrigerator. Then pop them out, top with whipped cream, and enjoy!
Whipped cream

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