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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 beautifully layered, baked in a muffin tin, and topped with cinnamon whipped cream. They are the ultimate bite-sized pumpkin dessert for Thanksgiving or holiday parties. No water bath!
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

For the graham cracker crust

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

For the pumpkin filling

For the cheesecake filling

  • 8 ounces cream cheese softened
  • 3 tablespoons sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For the cinnamon whipped cream (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 1 cup graham cracker crumbs, ¼ cup whit sugar, and 1 teaspoon ground cinnamon together in a bowl. Add 6 tablespoon 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. Maintain oven temperature at 325°F.

Make Pumpkin filling

  • Beat. Add all pumpkin filling ingredients ( 1 ½ cups pumpkin puree, 2 eggs, ½ cup packed light brown sugar, ¼ cup heavy cream, 1 tablespoon flour, 1 teaspoon ground cinnamon and ¼ teaspoon salt) to a large bowl. Beat with 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 8 ounces cream cheese and 3 tablespoon sour cream. Using the electric mixer, beat on high speed until the mixture is smooth and creamy.
  • Finish. Add the ¼ cup white sugar and 1 teaspoon vanilla extract and mix until fully combined. Mix in one 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

  • Assemble. Evenly divide the pumpkin batter among all 14 crusts, then spoon the cheesecake filling over the top.
  • Bake. Bake at 325°F (160°C) for 20 to 22 minutes or until the tops of the cheesecakes are set. The cheesecakes should look slightly puffed around the edges, while the very center should have a gentle Jell-O-like wobble. It should not look liquid or runny.
  • 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 just before serving.
    👉 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 or candied pecans!

Video

Notes

Muffin pan – Despite the name, these mini cheesecakes are baked in a standard 12-cup muffin pan, not a mini muffin pan.
Use room-temperature ingredients – Let the cream cheese and eggs sit at room temperature before mixing. This helps everything blend smoothly and gives you a creamy, lump-free cheesecake layer.
Use full-fat cream cheese – I recommend full-fat Philadelphia cream cheese along with sour cream for the richest flavor and creamiest texture.
Use pure pumpkin – Be sure to use 100% pumpkin purée, not pumpkin pie filling, which already contains sugar and spices and will change the recipe.

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