This Mini Pumpkin Cheesecake recipe is perfect for Fall and always a huge hit for Thanksgiving dessert. They are bursting with pumpkin flavor and it’s nice for everyone to have their own individual pumpkin cheesecakes.
The Best Mini Pumpkin Cheesecake Recipe
Mini pumpkin cheesecakes start with a cinnamon graham cracker crust and are topped with a creamy pumpkin cheesecake filling. They are made in a muffin pan and made similar to our pumpkin pie cupcakes. Bite sized cheesecakes are perfect for serving at parties or any gathering. We offer a few variations to these cheesecakes that are also delicious down below.
Ingredients Needed
You need basic pumpkin pie ingredients plus the addition of cream cheese.
- Graham Cracker Crumbs – this will be used for the crust of the cheesecakes. Purchase the crumbs at the store or make them yourself by crushing whole graham crackers into fine crumbs using a rolling pin or food processor.
- Sugars – granulated white sugar and light brown sugar.
- Butter – feel free to use unsalted or salted butter.
- Pumpkin Puree – you can buy canned pumpkin at the store or make homemade pumpkin puree. Just make sure are using pure pumpkin puree and not pumpkin pie filling.
- Eggs – we use 3 large eggs (room temperature) for this recipe.
- Pumpkin Pie Spices – ground cinnamon, nutmeg, ginger and salt.
- Vanilla Extract
- Cream Cheese – this will need to be softened and you will need a total of 24 ounces.
How To Make Mini Pumpkin Cheesecakes
This pumpkin pie cheesecake recipe is incredibly easy (and fun) to make with just a few simple steps
- Prepare the Pan – place paper liners in a muffin pan with a total of 24.
- Make the Crust – mix the graham cracker crumbs with a portion of the sugars, cinnamon and melted butter.
- Make the Filling – combine the pumpkin cheesecake filling.
- Prepare for Baking – press the graham cracker mixture into the paper cups. Spoon the cheesecake filling over the top.
- Bake – bake at 350 degrees for 25-30 minutes, or until set.
- Chill – you will want to chill the baked pumpkin cheesecake cups for 2-3 hours before serving.
- Toppings (optional) – we like to top these mini cheesecakes with either whipped cream or caramel sauce.
Storing Mini Pumpkin Cheesecake
Store the baked cheesecakes in an air-tight container in the fridge for up to 4-5 days.
Variations
Here are a few variation ideas for these pumpkin cheesecake bites.
Mini Pumpkin Swirl Cheesecake – make the cheesecake ingredients without the pumpkin puree and spices. In a separate bowl, mix 1/3 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/4 teaspoon ground all-spice and 2 teaspoons of flour. Spoon the pumpkin mixture over the cheesecake mixture and swirl with a knife before baking.
Mini Chocolate Pumpkin Cheesecake – change the graham cracker crust by using crushed Oreos or chocolate graham crackers and omit the cinnamon. Top with chocolate ganache.
Mini Oreo Pumpkin Cheesecake – change the graham crackers to crushed Oreos and omit the cinnamon. Proceed with directions. When baked, top with whipped cream, crushed Oreos and a mini Oreo cookie (if desired).
Crust Variation: replace the crushed graham crackers with gingersnaps for an extra kick to these mini cheesecakes.
More Mini Cheesecake Recipes
- Lemon Raspberry Mini Cheesecake
- Mini Blueberry Crumble Cheesecake Bites
- Banana Pudding Cheesecakes
- Mini Chocolate Cheesecake
- Mini Cherry Cheesecakes
Mini Pumpkin Cheesecake
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup butter melted
Cheesecake ingredients
- 3 8 ounce cream cheese (total 24 ounces)
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line 24 regular sized muffin tins with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, 1 tsp cinnamon and melted butter; mix well. Spoon the crumbs evenly in the lined muffin tins (approx. 1 1/2 Tablespoons each) and press down firmly. Chill for 10 minutes.
- In a large mixing bowl, combine pureed pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl combine softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until blended.
- Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
- Spoon 1/3 cup filling into each paper cup and bake for 25-30 minutes or until centers are set.
- Cool on a wire rack; refrigerate, covered, 2-3 hours.
- When ready to serve, top with whipped cream with a sprinkle of cinnamon or a drizzle of caramel sauce, if desired.
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2 comments on “Mini Pumpkin Cheesecake”
They look delicious . Did you use regular size cupcake tins or minis?
Hi Judie. We used mini tins for this recipe.