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Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are creamy, spiced treats that are perfect for family gatherings or cozy nights in, featuring a crumbly graham cracker crust and a rich pumpkin filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the Filling
  • 12 oz cream cheese, softened Ensure it's well-softened to avoid lumps.
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners for easy removal.
  2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of each liner in the muffin tin.
Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth—about 2 minutes. Add the pumpkin puree, 3/4 cup sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well incorporated.
  2. Divide the cheesecake mixture evenly over the crusts in the muffin tin, filling each liner about 3/4 full.
Baking
  1. Place the muffin tin in the oven and bake for about 20-25 minutes until set but slightly jiggly in the center.
Cooling
  1. Remove from oven and allow to cool at room temperature for 15 minutes. Then transfer to the refrigerator and chill for at least 2 hours before serving.
Serving
  1. Once chilled, serve and enjoy your Mini Pumpkin Cheesecakes!

Notes

These cheesecakes can be topped with whipped cream, nutmeg, or caramel for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individually for up to a month.