mini pumpkin cheesecakes!
These mini pumpkin cheesecakes are easy, do-ahead and so delicious!
how does your family feel about pumpkin pie?
I’m curious – is pumpkin pie a “must have” on your holiday table? I’ve been hosting Thanksgiving for several years now and never once served pumpkin pie – or really anything pumpkin, TBH. Though I like pumpkin pie “adjacent” treats (see here, here and here), I am a hard pass on the actual pie itself. There is just nothing inherently appealing to me texture- or taste-wise.
You?
pumpkin pie it is!
This led to a friendly debate in our family over just how many people in our group WANT pumpkin pie on Thanksgiving. Which led to a side conversation about how the “real” pumpkin dessert star is pumpkin cheesecake.
WHO KNEW?????
guess who’s serving two pumpkin pie desserts this year?
I was reminded of an orchard we used to visit every fall, a highlight being the samples of pumpkin pie cheesecake that were always handed out. This, apparently, was the bar to reach in the pumpkin pie cheesecake category, and you know how I like a challenge!
We decided that the pumpkin pie would be purchased and that I would make the cheesecake – game on!
what is pumpkin pie cheesecake anyway?
I had a few decisions to make, and crowdsourced the family. One was – full sized cheesecake or minis? That was easy – we like an assortment of desserts, so handhelds like brownies, hand pies and cookies are favored. Mini cheesecakes, check!
Then there was the crust – gingersnap or graham cracker? A resounding NO for gingersnap.
Okay, moving on.
Finally, was I doing a cheesecake filling “swirled” with pumpkin? Or a pumpkin flavored filling?
You can guess from the pictures how this went.
what ingredients do you need?
These mini pumpkin cheesecakes have a pretty simple ingredient list:
- graham crackers
- butter
- sugar
- cream cheese
- eggs
- vanilla
- canned pumpkin puree
- ground cinnamon
- ground ginger
- ground nutmeg
- kosher salt
- sour cream
how do you make them?
This recipe could not be easier! Start by making the crusts: crush up graham crackers into crumbs and combine with melted butter and sugar. Press into lined muffin cups and bake for 5 minutes.
For the filling, you’ll beat up the ingredients till smooth, then pour on top of the crusts and bake again! Cool, refrigerate overnight and serve plain or with freshly whipped cream!
yes you CAN freeze cheesecake!
One of the many things I love about this recipe is that you can freeze the cheesecakes ahead of time. Cheesecake freezes perfectly, making this one less thing to think about during a busy week of prep!
Cool the cheesecakes on the counter, then place on a baking sheet and freeze, uncovered. Once frozen, transfer to a pan or container in a single layer and cover. Thaw in the fridge the night before you plan to serve.
the only secret to making perfect cheesecake!
I have never understood all the fuss around baking cheesecake. I have never used a water bath and could care less about cracks in the top. One of the more appealing things about making cheesecake is the simplicity. There’s minimal prep, no fussing with icing or decoration, and it beautifully serves a crowd.
That said, there is one thing I ALWAYS do when I’m making cheesecake, which is really THE thing to ensure success every time:
Make sure all of the ingredients are completely at room temperature.
I can’t emphasize this enough. Cream cheese is notoriously tricky to beat, and those tiny lumps are the bane of my baking existence. But if you truly get it to room temperature – which takes hours – it will beat up beautifully with your other ingredients. And those ingredients will also ideally be at room temperature. I will take out the cream cheese first thing in the morning, unwrap it and let it sit till the afternoon. You can see in the video how smoothly it beats, and this is the key to a perfect cheesecake filling!
I had to try one of these cuties to make sure they were “Thanksgiving worthy” and I think I nailed that orchard favorite! Let me know if you try this recipe!
Mini Pumpkin Cheesecakes
Equipment
- muffin liners
Ingredients
For the crust:
- 1 cup graham cracker crumbs, from 9 - 10 full size graham crackers
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 12 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 4 ounces sour cream, at room temperature
- Freshly whipped cream and ground cinnamon, for serving
Instructions
Make the crust:
- Pre-heat the oven to 325 degrees. Place muffin liners in a 12-cup muffin tin.
- Combine the graham cracker crumbs, melted butter and sugar in a bowl. Stir till well combined. Divide the mixture between your muffin cups, using a flat bottomed cup to press in evenly. Bake for 5 minutes. Remove from the oven, place on a wire rack and let cool while you prepare the filling.
Make the filling:
- Beat the cream cheese and sugar till smooth and fluffy, and no lumps remain. Add the egg, egg yolk and vanilla and beat again. Add the pumpkin puree, cinnamon, ginger, nutmeg and salt and beat till smooth. Add the sour cream and beat once more.
- Pour the filling evenly into your muffin cups (you'll use about a heaping 1/4 cup for each) and rap the pan a few times on the counter to level. Bake for 20 - 30 minutes or till the filling is set. Turn off the oven and cool the cheesecakes in the oven with the door ajar. Remove from the oven and cool completely in the pan on a wire rack. Once cooled, refrigerate, uncovered, for at least one hour or overnight.
- Serve with freshly whipped cream and a sprinkling of ground cinnamon.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
