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Mini Pumpkin Cheesecakes

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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 12 Mini Cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Crust:
  • ~¾ cup graham cracker crumbs
  • 1 Tbsp light brown sugar
  • 2 Tbsp unsalted butter melted
  • ¼ tsp ground cinnamon
  • Filling:
  • 8 oz full-fat cream cheese softened
  • 1 cup pumpkin puree
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ tsp pumpkin pie spice or 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger
  • Pinch of salt
  • Topping optional:
  • Whipped cream
  • Sprinkle of cinnamon or nutmeg
  • Optional: caramel drizzle chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press ~2 Tbsp into each muffin liner. Bake for 5 minutes, then cool.
  3. Prepare filling: Beat cream cheese until smooth. Add sugars and vanilla; mix well. Add egg; mix just until combined. Add pumpkin puree, spices, and salt; beat until smooth.
  4. Assemble & bake: Fill each crust ¾ full with batter. Bake 15–18 minutes, until edges are set and centers slightly jiggle.
  5. Cool & chill: Let cheesecakes cool at room temperature for 30 minutes, then chill at least 2–3 hours (overnight for best results).
  6. Serve: Top with whipped cream and a dusting of cinnamon or caramel drizzle before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling — the texture and sweetness differ.
  • Do not over-mix once you add the egg; it can cause cracks or collapse.
  • Room temperature ingredients make for a smoother, lump-free filling.
  • Chill completely before serving — it helps the flavor and texture set beautifully.