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

These Mini Pumpkin Cheesecakes are miniature versions of pumpkin pie cheesecake. They are beautifully layered, baked in a muffin tin, and topped with cinnamon whipped cream. Perfectly portioned for individual serving for Thanksgiving or holiday parties.
Course Dessert
Cuisine American
Keyword mini pumpkin cheesecake, pumpkin cheesecake
Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 55 minutes
Servings 14 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

Cheesecake filling

Cinnamon whipped cream (optional)

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

Instructions

Make Graham Cracker Crust

  • Prep: Preheat oven to 325°F (160°C) and line two standard muffin pans with 14 paper liners. Set aside.
  • Mix. 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 thoroughly combined.
  • Fill. Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon measure 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. 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.

Make Pumpkin filling

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

Make Cheesecake filling

  • Beat. In a medium bowl, combine the cream cheese and sour cream. Using the electric mixer, beat on high speed until the mixture is smooth and creamy.
  • Finish. Add the sugar and vanilla extract and mix until fully combined. Mix in the egg, on medium speed until just combined.
    👉 Beat until smooth and creamy, but do not overmix. Overbeating incorporates too much air, causing the cheesecake to puff up during baking and then sink as it cools.

Bake

  • Fill. Evenly divide the pumpkin batter among all 14 crusts, then spoon the cheesecake filling on top.
  • Bake. Bake at 325°F (160°C) for 20 to 22 minutes or until the tops of the cheesecakes are set.
  • Cool. Remove from the oven and place the pan on a wire rack to cool. Once cooled, transfer the pans 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 the cream on top of the cheesecakes, and garnish with a toasted pecan.

Video

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

Serving: 1Cheesecake | Calories: 228kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 152mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4583IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg