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Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes feature a creamy pumpkin filling on a spiced crust, perfect for sharing with friends and family.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs or substitute with ginger snap cookies or speculoos cookies
  • 2 tbsp granulated sugar
  • 3.5 tbsp unsalted butter (melted)
  • 1/4 tsp salt
For the Filling
  • 12 oz cream cheese (softened) warm to room temperature
  • 2/3 cup pumpkin puree use pure pumpkin, not pie filling
  • 2.5 tbsp sour cream
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp all-purpose flour
  • 1 tbsp heavy cream
For Toppings
  • whipped cream for serving
  • ground cinnamon for dusting
  • salted caramel drizzle for drizzling
  • crumbled gingersnaps or pecans for garnish

Method
 

Make the Crust
  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a bowl, stir together the graham cracker crumbs, granulated sugar, melted butter, and salt until the mixture holds together when pressed.
  3. Press 1 to 1.5 tablespoons of the crumbs into the bottom of each muffin cup, forming an even layer. Bake for 5 minutes, then remove and let cool slightly.
Make the Filling
  1. In a large bowl, beat softened cream cheese until smooth and free of lumps.
  2. Add pumpkin puree, sour cream, light brown sugar, and granulated sugar; beat until well combined.
  3. Mix in the egg and egg yolk, then add vanilla extract and molasses.
  4. Stir in ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  5. Sprinkle in all-purpose flour and fold to incorporate. Finish with heavy cream.
Assemble & Bake
  1. Spoon the filling evenly over the prebaked crusts, filling each cup nearly to the top.
  2. Gently tap the tin on the counter to remove air bubbles. Bake at 325°F (160°C) for 18–22 minutes, or until the centers are mostly set but still slightly jiggly.
  3. Turn off the oven, open the door slightly, and let the cheesecakes rest for 15 minutes to avoid cracks.
Cool & Chill
  1. Remove the tin and transfer the cheesecakes to a wire rack to cool to room temperature.
  2. Once cooled, chill in the refrigerator for at least 3 hours, preferably overnight.
Serve
  1. Top each chilled mini cheesecake with whipped cream, ground cinnamon, and salted caramel.
  2. Scatter crumbled gingersnaps or chopped pecans on top.
  3. Serve slightly chilled.

Notes

For longer storage, freeze individually on a tray until firm, then transfer to a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.