Mini Pumpkin Cheesecakes – Irresistible Fall Dessert
Small, flavorful pumpkin-spiced cheesecakes nestled in a buttery graham cracker crust—perfect for festive fall treats or anytime you crave cozy, individual desserts.
Equipment
- Mini cheesecake pans or muffin cups
- Mixing Bowl
- Electric mixer or whisk
- Spoon or measuring cup for pressing crusts
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter melted
Filling
- 2 cups cream cheese softened
- 1 cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 °F (160 °C). Grease your mini cheesecake pans or muffin cups.
- Mix graham cracker crumbs and melted butter until combined into wet-sand texture. Press into bottoms of pans to form crust.
- In a large bowl, beat cream cheese and sugar until smooth; no lumps remain.
- Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree, vanilla extract, pumpkin pie spice, and salt until just combined—don’t overmix.
- Divide filling evenly over the crusts, filling almost to the top.
- Bake for 20–25 minutes, until centers are set but still slightly jiggly.
- Allow to cool to room temperature (~20 mins), then refrigerate for at least 4 hours or overnight to set.
- Run a butter knife around the edges and release from pans; serve chilled, optionally with whipped cream, caramel drizzle, or cinnamon.
Notes
Store in an airtight container in the fridge for up to 5–7 days; can be frozen for 2–3 months. Customize crust or toppings to suit dietary needs.