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This mini pumpkin cheesecakes recipe combines all the cozy, spiced flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you’re hosting a get-together or just craving something sweet after dinner, these mini cheesecakes are easy to make and guaranteed to be a hit!

Ingredients

Scale
  • Crust:
  • ¾ cup graham cracker crumbs
  • 1 tablespoon light brown sugar
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • Filling:
  • 8 ounces cream cheese (1 package)
  • ½ cup pumpkin puree plus 1 tablespoon
  • 1 large egg, room temperature
  • 2 tablespoons sour cream
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • pinch of cloves
  • 1 tablespoon all purpose flour
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, light brown sugar, melted butter, and ground cinnamon in a small bowl; mix with a fork until combined.
  3. Spoon about one rounded tablespoon of crust mixture into each mini cheesecake cup. Use a small bottle, shot glass, or bottom of a measuring cup to press down the crumbs, forming an even crust.
  4. Beat cream cheese until smooth.
  5. Add pumpkin puree, egg, sour cream, granulated sugar, ground cinnamon, nutmeg, and cloves. Blend until combined.
  6. Stir in all-purpose flour and vanilla extract. Beat until the filling is smooth and well combined.
  7. Divide the filling evenly among the prepared mini crusts.
  8. Bake mini cheesecakes in the preheated oven for 20 minutes.
  9. Remove from oven and cool on counter about 15 minutes.
  10. Loosely cover with plastic wrap and refrigerate for at least 2 hours.
  11. Before serving, top each mini cheesecake with freshly whipped cream.

Notes

Pan Choice: Use a mini cheesecake pan or a silicone muffin pan; silicone pans make it easier to remove cheesecakes. Using a muffin pan may require extra crust mixture., Storage: Store baked and chilled mini cheesecakes in an airtight container in the refrigerator for 4-5 days., Freezing: Freeze mini cheesecakes individually on a baking sheet for 1-2 hours, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving and add whipped cream topping.

Nutrition

Find it online: https://gingerbaking.com/mini-pumpkin-cheesecake-recipe-glorious-treats/