Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration. They combine all the flavors of pumpkin pie AND cheesecake in a delicious, individual sized treat everyone will LOVE!

4.89 from 9 votes

Print Pin

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 199kcal

Author: Cathy Trochelman

Ingredients

Crust

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup salted butter melted

Cheesecake

1 1/2 cup pumpkin puree
3 large eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
24 ounces cream cheese softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°.
Line 24 regular sized muffin tins with paper liners.
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, and melted butter; mix well.
Divide evenly among lined muffin tins (approx. 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
In a large mixing bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
In a separate bowl combine softened cream cheese, 1/2 cup sugar, and vanilla extract. Blend until creamy.
Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
Scoop 1/3 cup filling into each muffin cup.
Bake at 350° for 25-30 minutes or until centers are set.
Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.

Notes

You can substitute 2-3 tsp. pumpkin pie spice for the individual spices

Nutrition