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Mini Pumpkin Cheesecakes Recipe

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★★★★★

4.4 from 90 reviews

These Mini Pumpkin Cheesecakes are a delightful fall dessert featuring a spiced graham cracker crust and a creamy pumpkin-infused filling. Baked in a water bath for a smooth texture and topped with optional garnishes like whipped cream and caramel, they are perfect for holiday gatherings or cozy nights in.

Ingredients

Scale

Crust

  • 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

Filling

  • 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

  1. Make the Crust: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners, lightly spraying them. In a bowl, combine graham cracker crumbs, salt, granulated sugar, and melted butter until the mixture resembles wet sand. Divide this crust mixture evenly into the muffin liners, pressing about 1 heaping tablespoon into the bottom of each cup. Bake for 5 minutes, then remove and allow them to cool while preparing the filling.
  2. Prepare the Filling: In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract; beat until smooth, scraping the sides as needed. On low speed, mix in the egg and egg yolk one at a time, being careful not to overmix. Fold in the spices (cinnamon, ginger, nutmeg, cloves), flour, and heavy cream until just combined.
  3. Assemble & Bake: Evenly divide the filling among the prepared crusts, about 1/4 to 1/3 cup per muffin cup. Gently tap the pan to level the filling. Place the muffin tin on a large baking sheet and fill the sheet with boiling water until it reaches about one-third the height of the muffin cups to create a water bath. Bake at 325°F for 18–22 minutes, until the edges are set but centers are still slightly wobbly. After baking, turn off the oven and leave the door slightly open, letting the cheesecakes sit for 20 minutes to prevent cracks.
  4. Cool & Chill: Remove the cheesecakes from the oven and allow them to cool on a wire rack. Refrigerate for at least 3 hours or overnight for the best texture. Before serving, top with optional garnishes such as caramel drizzle, whipped cream, a sprinkle of cinnamon, or crumbled gingersnaps or pecans.

Notes

  • For a spicier crust, substitute ginger snap cookies or speculoos cookies for graham crackers.
  • Do not overmix the filling after adding eggs to avoid cracks in the cheesecake.
  • Using a water bath helps prevent cracking and keeps the cheesecakes creamy.
  • Chilling overnight produces the best texture and flavor.
  • Optional garnishes add extra flavor and visual appeal but are not necessary.

Keywords: mini pumpkin cheesecake, pumpkin dessert, fall desserts, holiday cheesecake, mini cheesecakes, pumpkin recipes

Find it online: https://kitchenbyclara.com/mini-pumpkin-cheesecakes-recipe/