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Mini Pumpkin Cheesecakes on a white plate

Mini Pumpkin Cheesecakes

Meghan
A spiced graham cracker crust and creamy pumpkin cheesecake filling in mini form.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

  • one 12-cup mini cheesecake pan

Ingredients
  

For the Crust:

  • 4 whole graham crackers
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 tablespoons butter, melted

For the Filling:

  • 7 1/2 ounces canned pumpkin puree (1/2 of a 15-ounce can)
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 12 ounces cream cheese, softened (1 + 1/2 8-ounce packages)
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon vanilla extract
  • 2 eggs
  • 1/2 cup heavy cream

For Serving (optional):

  • Whipped Cream
  • Cinnamon, nutmeg, or pumpkin pie spice

Instructions
 

Make the Crust:

  • Preheat oven to 325 degrees F.
  • Crush graham crackers to crumbs in a food processor or by placing in a resealable plastic bag and hitting with a meat tenderizer/mallet.
  • In a small bowl, combine the sugar with spices. Sprinkle sugar mixture and melted butter over crumbs and pulse to combine.
  • Divide the crust crumbs evenly into 12 cups of a mini cheesecake pan or into the cups of a mini muffin tin or standard muffin tin. For the mini cheesecake pan, you may have extra crumbs, which can be pressed into a separate small dish.
  • Press the crumbs down into each well to create an even layer.
  • Bake crust for 8 to 10 minutes. Remove from oven and set aside to cool.

Make the Filling:

  • Pat the pumpkin puree dry with paper towels if there is excess moisture. Set aside.
  • In a small bowl, whisk sugars, spices, and salt.
  • In the bowl of a stand mixer (or using a large bowl with a hand mixer), beat cream cheese for 1 minute.
  • Add half of the sugar mixture and beat for 1 minute, then add the rest of the sugar mixture and beat an additional minute.
  • Add the pumpkin puree, lemon juice, and vanilla and beat for 1 minute.
  • Beat the eggs into the pumpkin mixture 1 at a time. Add the heavy cream and beat for a final 1 minute.

Assemble and Bake:

  • Add the cheesecake filling batter to the wells of the pan. Fill to 3/4 full. You may have extra batter, which can be poured on top of the separate dish containing crust.
  • Bake for 15-25 minutes, depending on the size of the pan, until the filling is set. Remove pan from oven and cool to room temperature.
  • Place the pan in the refrigerator until ready to serve. Push mini cheesecakes up from the bottom and carefully remove the bottom pieces.
  • If desired, top mini cheesecakes with whipped cream and sprinkle with cinnamon, nutmeg, or pumpkin pie spice.

Notes

Source: Adapted from America's Test Kitchen Complete TV Show Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword cake, cheesecake, dessert, fall, gluten free, pumpkin