If you love all things chocolate and pumpkin, you are going to love these amazing Mini Chocolate Pumpkin Cheesecake. Perfectly portioned individual cheesecakes, these chocolate pumpkin cheesecakes have the most amazing flavor. Enjoy these mini cheesecake all year long.
Chocolate Pumpkin Cheesecake
I love mini cheesecakes. They are easy to make and easy to enjoy. I have been making a lot of mini cheesecakes lately including Mini Cherry Cheesecakes, Mini Lemon Cheesecake, and Mini Banana Pudding Cheesecakes. I can easily freeze half the batch and we can have mini cheesecake anytime the craving hits.
- Oreo crumbs– These will be used for the base of your cheesecake.
- Unsalted Butter– Always best to use unsalted to control the amount of salt in a recipe.
- Pumpkin Puree– Make sure you are using pumpkin puree and not pumpkin pie filling.
- Eggs- Use room temperature eggs for the best results.
- Light Brown Sugar– This will add for a richer flavor to your cheesecake.
- Ground Cinnamon, Nutmeg, and Ginger– These are the traditional flavors that go with pumpkin. .
- Kosher Salt– Salt will bring out the flavoring in your cheesecake.
- Cream Cheese– Always use softened or room temp cream cheese.
- Sugar-All good cheesecakes need sugar
- Pure Vanilla Extract– Always for best flavoring use pure vanilla.
- Semi sweet chocolate chips- These chocolate chips will be used in your ganache.
- Heavy whipping cream– This will be mixed with your chocolate chips to make the ganache.
How to Make Chocolate Pumpkin Cheesecake
Line a cupcake pan with white cupcake liners and preheat oven to 350 degrees.
Combine the Oreo crumbs and melted butter into a medium mixing bowl.
Spoon your Oreo mixture into the cupcake liners using a tablespoon.
Lightly press down into the crust using a flat bottomed cup or measuring cup and set aside
Mix until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl.
Beat together the cream cheese, sugar, and vanilla extract in another larger mixing bowl, then mix in the pumpkin mixture into the cream cheese mixture and stir until combined.
Scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners, using the same tablespoon again.
Place your filled sections in the pan and for 25-30 minutes bake in your oven or until the edges are firm and the middle slightly jiggles.
Take out of the oven and set onto the counter to cool thoroughly at room temp, then once your cheesecake is cooled, place your tray into the fridge overnight.
Heat up the heavy whipping cream until slightly boiling in a small pot, then add in the chocolate chips into a heat safe bowl and stir and whisk in the heavy whipping cream over the chocolate chips until smooth.
Add the ganache into a squeeze bottle the place a dollop of it onto the top of your cooled cheesecake, then sprinkle a few mini chocolate chips on the top.
Wait for your ganache to get hard before serving.
Why is My Cheesecake Batter Lumpy?
When mixing your batter it’s important to make sure you are mixing your ingredients together for the right amount of time. The cause of the lumps could be due to your cream cheese not being combined until its smooth. To ensure you don’t get any more lumps in your batter, beat your sugar and cream cheese ingredients long enough until its completely smooth.
Do Mini Cheesecakes Cook in a Water Bath?
This is always an option to use a water bath for your cheese cakes. But with your lining your pan with Pam and cupcake liners, this will allow for easy removal. So, you do not need to cook your cheesecake in a water bath.
More Delicious Pumpkin Desserts
- Pumpkin Streusel Bread
- Double Chocolate Pumpkin Cookies
- Easy Pumpkin Spice Sugar Cookies
- Pumpkin Oatmeal Cream Pies
- Semi-Homemade Pumpkin Angel Food Cake Recipe
Mini Chocolate Pumpkin Cheesecakes
- 1 1/4 C Oreo crumbs
- 4 tbsp Unsalted Butter melted
- 1 1/2 C Pure Pumpkin Puree
- 3 large Eggs
- 1/2 C Light Brown Sugar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Kosher Salt
- 3 - 8 oz Cream Cheese softened
- ½ C Sugar
- 1 tsp Pure Vanilla Extract
- 1 C Semi sweet chocolate chips
- ½ C heavy whipping cream
- ½ C mini chocolate chips
- Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
- Using a medium bowl, combine the oreo crumbs and melted butter
- Using a tablespoon, spoon oreo mixture into the cupcake liners
- Using a flat bottomed cup or measuring cup, lightly press down onto the crust
- Set aside
- Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt
- In another large, beat together the cream cheese, sugar, and vanilla extract
- Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
- Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
- Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
- Remove from oven and place onto the counter to cool to room temp
- Once cooled, move tray into the fridge for overnight
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream until slightly boiling
- Pour chocolate chips into a heat safe bowl
- Pour heavy whipping cream over the chocolate chips and whisk until smooth
- Pour the ganache into a squeeze bottle
- Pipe a dollop of ganache onto the top of the cold cheesecake
- Sprinkle a few mini chocolate chips on top
- Allow the ganache to harden before enjoying!
- 1 small squeeze bottle
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