Mini Pumpkin Cheesecakes Easy (Recipe for Printing)
Capture autumn’s cozy flavors with these creamy mini pumpkin cheesecakes, featuring spiced graham cracker crusts. Great for October, Thanksgiving, or dessert tables—delivers classic pumpkin and warm spice in every bite. Save & click.
# What You Need:
→ Crust
01 -
1 cup crushed graham crackers (approximately 7 to 8 crackers)
02 -
2 tablespoons dark brown sugar
03 -
1/4 teaspoon ground cinnamon
04 -
1/8 teaspoon ground ginger
05 -
1/8 teaspoon ground nutmeg
06 -
3 tablespoons unsalted butter, melted
→ Filling
07 -
8 ounces cream cheese, softened to room temperature
08 -
2/3 cup dark brown sugar
09 -
1 teaspoon pure vanilla extract
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon ground allspice
12 -
1/4 teaspoon ground ginger
13 -
1/8 teaspoon ground nutmeg
14 -
1 cup canned pumpkin puree
15 -
2 large eggs
→ Garnish (optional)
16 -
Whipped cream, for serving
17 -
Ground cinnamon, for dusting
# How to Make It:
01 -
Preheat the oven to 350 degrees Fahrenheit.
02 -
Line a standard 12-cup muffin tin with paper liners.
03 -
In a bowl, combine crushed graham crackers, dark brown sugar, cinnamon, ginger, and nutmeg. Stir in melted butter until the mixture resembles wet sand.
04 -
Spoon approximately 2 tablespoons of the crust mixture into each muffin cup and use the back of a tablespoon to press it firmly into the base.
05 -
Bake the crusts for 5 to 8 minutes until lightly golden. Remove from the oven and allow to cool.
06 -
Decrease the oven temperature to 325 degrees Fahrenheit.
07 -
In a medium bowl, blend cream cheese, dark brown sugar, vanilla extract, cinnamon, allspice, ginger, and nutmeg until smooth, scraping down the sides as needed.
08 -
Mix in pumpkin puree, scraping down the bowl to ensure even consistency.
09 -
Add the eggs one at a time, mixing and scraping down the sides of the bowl after each addition.
10 -
Evenly divide the pumpkin batter among the prepared muffin cups.
11 -
Bake for 22 minutes. Turn off the oven, leave the door slightly ajar, and let cheesecakes rest inside for 5 minutes.
12 -
Transfer cheesecakes to a cooling rack until completely cool, then refrigerate until well chilled, preferably overnight.
13 -
Before serving, top each mini cheesecake with whipped cream and a dusting of cinnamon, if desired.
# Extra Tips:
01 -
For best results, allow cheesecakes to chill thoroughly before serving to ensure a creamy texture.
02 -
Use full-fat cream cheese for optimal richness and smoothness.