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

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 215kcal

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 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 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.

Make-ahead & storage tips

To prepare the crusts in advance, simply press into the pans, bake, cool, and cover tightly with foil until ready to use. To prepare the filling in advance, mix all the ingredients according to recipe instructions and refrigerate until ready to use.

Cheesecakes can be stored in the refrigerator, covered, for up to one week. They can also be stored in the freezer. To store in the freezer, wrap them in plastic wrap or aluminum foil and place them in a heavy duty freezer bag.

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