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Mini pumpkin cheesecakes featuring a crisp graham cracker crust, a smooth cheesecake layer, and a custard-like spiced pumpkin topping, perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar (for crust)
  • 6 tablespoons melted butter
  • 16 oz cream cheese, room temperature
  • 1/2 cup sugar (for cheesecake layer)
  • 2 large eggs, room temperature (divided)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar (for pumpkin layer)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F and line a muffin pan with cupcake liners; lightly spray liners with nonstick spray.
  2. Bring cream cheese and eggs to room temperature.
  3. Crush graham crackers and combine with 1/4 cup sugar and melted butter; mix until evenly moistened.
  4. Firmly press the crumb mixture into the bottom of each cupcake liner.
  5. Bake crusts for 10–12 minutes; remove and let cool completely.
  6. Beat cream cheese until smooth.
  7. Add 1 egg, 1/2 cup sugar, and vanilla extract to cream cheese and mix until fully combined.
  8. Chill cheesecake mixture in the refrigerator for 30–40 minutes to firm up.
  9. Spoon the chilled cheesecake layer over the cooled crusts and smooth gently.
  10. Whisk 1 egg until light and fluffy.
  11. Mix in pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt until smooth.
  12. Gently pour pumpkin mixture over cheesecake layer using a tablespoon to pour slowly for an even finish.
  13. Bake on the lower oven rack for 45–55 minutes, or until edges are set and center wiggles slightly or a toothpick inserted through the pumpkin layer comes out clean.
  14. Remove from oven, cool gradually, then refrigerate until fully set.

Notes

Use room temperature cream cheese and eggs to avoid lumps and achieve a smooth cheesecake layer., Bake mini cheesecakes on the lower oven rack to prevent cracking and drying of the pumpkin layer., Chill the cheesecake layer before adding the pumpkin layer to keep distinct layers., Use toothpick or jiggle test to check for doneness of the pumpkin layer., For gluten-free option, use gluten-free crackers or oats in the crust., For dairy- or egg-free versions, substitute with plant-based cream cheese, coconut cream, and vegan egg replacer, noting the texture will be softer., Flavor variations include swapping crusts with gingersnap or speculoos cookies, adding nuts, using chocolate bases, and adding extracts or bourbon to the cheesecake layer., Store mini pumpkin cheesecakes in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/mini-pumpkin-cheesecakes/