Imagine the aroma of cinnamon and pumpkin filling your kitchen as these Mini Pumpkin Cheesecakes bake to perfection.
These little delights are simple to make and offer a comforting, cozy indulgence with every bite.
Watch as basic ingredients transform into a creamy, spiced treat, topped with a cloud of whipped cream.
Perfect for any gathering or a quiet afternoon treat, let’s bring these delightful cheesecakes to life.
Kitchen Tools Required
- 1 muffin tin
- 12 paper liners
- 1 mixing bowl
- 1 electric mixer
- 1 mixing spoon
- 1 measuring cup
- 1 measuring spoon
- 1 spatula
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
Cook & Prep Time
To efficiently manage your time while making Mini Pumpkin Cheesecakes, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend time reading the recipe and gathering all ingredients and equipment needed.
- Prep Work (10 minutes)
- Preheat the oven to 325°F (165°C).
- Line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a mixing bowl and prepare the base for each liner.
- Mixing Ingredients (5 minutes)
- In another bowl, beat the cream cheese and sugar until smooth.
- Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt, and blend until fully combined.
- Filling and Baking (22 minutes)
- Divide the pumpkin mixture evenly among the prepared liners.
- Bake in the preheated oven for 20-22 minutes until the centers are set.
- Cooling and Resting (1 hour 10 minutes)
- Remove from the oven and let cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 1 hour before serving.
- Final Touches (5 minutes)
- Whip the heavy whipping cream until stiff peaks form.
- Dollop the whipped cream on top of each cheesecake before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of each liner.
In another bowl, beat the cream cheese and sugar until smooth using an electric mixer.
Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture and blend until fully combined.
Divide the pumpkin mixture evenly among the prepared liners, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes until the centers are set.
Remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chill in the refrigerator for at least 1 hour before serving.
Whip the heavy whipping cream until stiff peaks form and dollop on top of each cheesecake before serving.
Serving Tips
- Caramel Drizzle: Add a drizzle of caramel sauce on top for an extra layer of sweetness and richness.
- Pecans or Walnuts: Sprinkle chopped pecans or walnuts over the whipped cream for a delightful crunchy texture.
- Cinnamon Dusting: Lightly dust with cinnamon for an aromatic touch that complements the pumpkin flavor.
- Chocolate Shavings: Garnish with dark or white chocolate shavings to enhance the dessert’s visual appeal and add a hint of chocolate flavor.
- Fresh Berries: Serve with fresh raspberries or blueberries for a revitalizing contrast and a pop of color.
Storage
Store mini pumpkin cheesecakes in an airtight container in the refrigerator for up to three days.
For longer storage, freeze individually wrapped cheesecakes.
Thaw in the fridge before serving.
Freezing
Mini pumpkin cheesecakes can be frozen by wrapping each individually in plastic wrap.
Then, place them in an airtight container.
Thaw overnight in the refrigerator before serving for ideal texture.
Reheating
To reheat mini pumpkin cheesecakes, let them reach room temperature naturally.
Avoid microwaving to prevent texture changes.
For a warm option, bake briefly at a low temperature.
Final Thoughts
These Mini Pumpkin Cheesecakes are a delightful addition to any dessert spread.
Easy to prepare and conveniently portioned, they’re perfect for holiday gatherings or any special occasion.
With their creamy texture and rich pumpkin flavor, they’re sure to impress your guests.
Plus, they can be made a day in advance, allowing you to focus on other aspects of your event.
Don’t forget to top them with whipped cream and a sprinkle of cinnamon or nuts for an extra touch of elegance.
Enjoy these little bites of autumn bliss!
Frequently Asked Questions
Can I Replace Graham Cracker Crumbs With Another Type of Crust?
Yes, you can substitute graham cracker crumbs with crushed cookies or nuts for a different crust texture. Consider using gingersnaps or pecans for added flavor. Make certain you mix them with melted butter to bind the crust together.
Is There a Dairy-Free Alternative for Cream Cheese and Heavy Whipping Cream?
You can replace cream cheese with a dairy-free alternative like cashew cream or coconut cream cheese. For heavy whipping cream, use full-fat coconut milk or almond milk whipped cream. These substitutes retain creaminess without the dairy.
How Can I Make These Mini Cheesecakes Gluten-Free?
To make them gluten-free, replace graham cracker crumbs with gluten-free versions or crushed gluten-free cookies. Double-check all other ingredients are gluten-free. This guarantees your cheesecakes stay delicious and safe for gluten-sensitive guests.
What Can I Substitute for Pumpkin Pie Spice?
You can replace pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves. Mix these spices together, and you’ve got a homemade blend that’s perfect for your recipe.
Can I Use Fresh Pumpkin Puree Instead of Canned?
You can use fresh pumpkin puree instead of canned, but make certain it’s thick and well-drained. Fresh puree might add extra moisture, altering texture, so adjust accordingly. Roasting pumpkin before pureeing enhances flavor, making your dish even more delicious.
Mini Pumpkin Cheesecake
Equipment
- 1 muffin tin
- 12 paper liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 Mixing spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Spatula
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of each liner.
- In another bowl, beat the cream cheese and sugar until smooth using an electric mixer.
- Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture and blend until fully combined.
- Divide the pumpkin mixture evenly among the prepared liners, filling each about 3/4 full.
- Bake in the preheated oven for 20-22 minutes until the centers are set.
- Remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 1 hour before serving.
- Whip the heavy whipping cream until stiff peaks form and dollop on top of each cheesecake before serving.
Notes
