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Easy Mini Pumpkin Cheesecakes
Emily

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are creamy, spiced, and perfectly portioned for fall gatherings. A buttery graham cracker crust holds a rich pumpkin cheesecake filling that’s smooth and irresistible.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • mini cheesecake pans or muffin tin
  • Spatula
  • Oven
  • refrigerator

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture into the bottom of mini cheesecake pans.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add pumpkin puree, sugar, eggs, vanilla, and spices; mix until well combined.
  6. Pour the pumpkin mixture over the crust in each pan.
  7. Bake for 20–25 minutes or until the center is set.
  8. Let cool, then refrigerate for at least 2 hours before serving.

Notes

For best results, chill at least 2 hours before serving. Top with whipped cream or caramel drizzle. Store in the refrigerator for up to 3 days or freeze for up to a month.