Name: Mini Pumpkin Cheesecakes Recipe
Prep time: 20 min
Cook time: 27 min
Total time: 3 h 47 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 3.5 tbsp unsalted butter, melted; 1/4 tsp salt; Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust; 12 oz cream cheese, softened; 2/3 cup pumpkin puree; 2.5 tbsp sour cream; 1/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1 tsp molasses; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp all-purpose flour; 1 tbsp heavy cream; Whipped cream; Ground cinnamon; Salted caramel drizzle; Crumbled gingersnaps or pecans

Ingredients

1 cup graham cracker crumbs

2 tbsp granulated sugar

3.5 tbsp unsalted butter, melted

1/4 tsp salt

Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust

12 oz cream cheese, softened

2/3 cup pumpkin puree

2.5 tbsp sour cream

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 tsp molasses

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp all-purpose flour

1 tbsp heavy cream

Garnish (optional):

Whipped cream

Ground cinnamon

Salted caramel drizzle

Crumbled gingersnaps or pecans

Instructions

Step 1: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray.

Step 2: In a bowl, combine graham cracker crumbs, salt, sugar, and melted butter until the mixture resembles wet sand.

Step 3: Divide the crust mixture evenly among the muffin liners, about 1 heaping tablespoon each. Press firmly into the bottoms to form crusts.

Step 4: Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.

Step 5: Beat the softened cream cheese in a large bowl until smooth.

Step 6: Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract. Beat until well combined, scraping down the sides as needed.

Step 7: On low speed, mix in the egg and egg yolk one at a time, mixing just until combined to avoid overmixing.

Step 8: Gently fold in the spices, flour, and heavy cream until just combined.

Step 9: Divide the filling evenly among the crusts (about 1/4 to 1/3 cup each). Tap the muffin tin gently to level the filling.

Step 10: Place a large baking sheet on the oven rack and fill it with boiling water to reach 1/3 up the side of each muffin cup. Bake at 325°F for 18–22 minutes, until the edges are set but centers are slightly wobbly.

Step 11: Turn off the oven and leave the door slightly open. Let cheesecakes rest inside for 20 minutes to prevent cracking.

Step 12: Remove the pan and cool the cheesecakes on a wire rack, then refrigerate for at least 3 hours or overnight for the best texture.

Step 13: Before serving, garnish with whipped cream, a sprinkle of cinnamon, salted caramel drizzle, or crumbled gingersnaps or pecans if desired.

Tips & Variations

Use ginger snap or speculoos cookies instead of graham crackers for a spiced crust that enhances the fall flavors.

Don’t overmix the eggs into the filling to keep the texture smooth and creamy.

For extra moisture, add a tablespoon of maple syrup or honey to the filling.

If you don’t have a water bath, place a shallow pan of water on the bottom rack of the oven to create steam and prevent cracks.

FAQs

Can I make these cheesecakes ahead of time?

Yes, making them a day ahead improves the flavor and texture as the filling fully sets and the spices meld. Just keep them refrigerated until ready to serve.

What can I use instead of pumpkin puree?

You can substitute canned sweet potato or butternut squash puree for pumpkin. They will provide a similar texture and a slightly different but delicious flavor.