Mini Pumpkin Cheesecakes

A spiced graham cracker crust and creamy pumpkin cheesecake filling in mini form.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Chill Time 2

Total Time 3 10

Servings mini cheesecakes

Calories 242kcal

Author Meghan

Preheat oven to 325°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.
4 whole graham crackers
In a small bowl, combine the sugar with spices. Sprinkle sugar mixture and melted butter over crumbs and pulse to combine.
1 ½ tablespoons granulated sugar, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 3 tablespoons butter, melted
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.

Pat the pumpkin puree dry with paper towels if there is excess moisture. Set aside.
7 ½ ounces canned pumpkin puree
In a small bowl, whisk sugars, spices, and salt.
½ cup granulated sugar, 2 tablespoons brown sugar, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice, ¼ teaspoon salt
In the bowl of a stand mixer (or using a large bowl with a hand mixer), beat cream cheese for 1 minute.
12 ounces cream cheese, softened
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.
½ tablespoon lemon juice, ½ tablespoon vanilla extract
Beat the eggs into the pumpkin mixture 1 at a time. Add the heavy cream and beat for a final 1 minute.
2 eggs, ½ cup heavy cream

Add the cheesecake filling batter to the wells of the pan. Fill to ¾ 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.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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