Mini Pumpkin Cheesecakes

A metal spoon cutting into a brown and white layered cheesecake.

These Mini Pumpkin Cheesecakes are beautifully layered with an ultra-creamy pumpkin filling and fluffy cheesecake. They’re delicious on their own or topped with a cloud of cinnamon whipped cream. Perfectly portioned for parties, they’re a delicious holiday treat! Plus, the recipe includes step-by-step photos.

Course Dessert

Cuisine American

Keyword mini pumpkin cheesecake, pumpkin cheesecake

Prep Time 25

Cook Time 30

Chilling time 4

Total Time 4 55

Servings Cheesecakes

Calories 228kcal

Author Maria Doss

Equipment

Ingredients

Graham cracker crust:

1 cup graham cracker crumbs
¼ cup sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter melted

Pumpkin filling

1 ½ cups pumpkin puree
2 eggs
½ cup light brown sugar packed
¼ cup heavy cream
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt

Cheesecake filling

8 ounces cream cheese softened
3 tablespoon sour cream
¼ cup sugar
1 teaspoon vanilla extract
1 egg

Cinnamon whipped cream (optional)

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
Toasted pecans optional

Instructions

Crust

Preheat oven to 325F (160C) and line two muffin tins with 14 paper liners. Set aside.
Stir graham cracker crumbs, ¼ cup sugar and 1 teaspoon ground cinnamon together in a bowl. Add melted butter and stir until ingredients are moistened and completely combined.
Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring they are evenly packed into the bottom of each liner.
Bake for 5 minutes and then place the pan on a wire rack to cool while you prepare the filling. Keep oven temperature at 325°F.

Pumpkin filling

Add all pumpkin filling ingredients into a large bowl. Beat using an electric beater, until it is smooth and evenly combined. Set aside.

Cheesecake filling

In a medium bowl, combine the cream cheese and sour cream. Using an electric mixer, beat on high speed until the mixture is smooth and creamy.
Add the sugar and vanilla extract and mix until fully combined. Mix in the egg, on medium speed until just combined.

Bake

Evenly distribute pumpkin batter between all 12 crusts and then top them with the cheesecake filling.
Bake at 325°F (163°C) for 20 to 24 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool in the pan for 1 hour and then transfer to the refrigerator for 3-4 hours or overnight. Top with cinnamon whipped cream and toasted pecans, if desired.
To make cinnamon whipped cream, Place the ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop. Pipe or dollop with cream, and garnish with a toasted pecan.

Notes

Use plain full fat Greek yogurt instead of sour cream.

Use 100% pumpkin puree and not pumpkin pie filling.

Make sure you use a standard 12-count muffin pan and not a mini muffin pan.

This recipe will make 14 mini pumpkin cheesecakes, but you can easily cut the recipe in half or double it if needed.

Nutrition