pumpkin cheesecake

Mini Pumpkin Cheesecake

This is the time of year when everything is pumpkin this or pumpkin that. This mini pumpkin cheesecake recipe is so delicious. You can put them on a platter and serve to your guests along with some other delicious mini cheesecakes you can find here.

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pumpkin cheesecake

What Will I Need to Make these Delicious Minis?


For the crust you will need the following ingredients:

  • graham cracker crumbs
  • Sugar
  • Light Brown Sugar
  • Unsalted Sweet Cream Butter, melted

To make the cheesecake portion the following ingredients are needed:

  • Pure Pumpkin Puree
  • Large Eggs
  • Light Brown Sugar
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Ginger
  • Kosher Salt
  • 3 – 8oz oz. Cream Cheese softened
  • Sugar
  • Pure Vanilla Extract

Is it Hard to Make This Mini Pumpkin Cheesecake Recipe?

It is not hard to make this recipe, although it does contain a few steps. You will able to print out this recipe below in order to keep it for yourself.

To make the crust for the cheesecakes:

Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.

Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.

Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.

Using a flat bottomed cup or measuring cup, lightly press down onto the crust.

Set aside

pumpkin cheesecake

Now for the cheesecake filling instructions:

Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt.

In another large, beat together the cream cheese, sugar, and vanilla extract.

Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.

Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.

Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.

Remove from oven and place onto the counter to cool to room temp.

Once cooled, move tray into the fridge for overnight.

When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!

Mini Pumpkin Cheesecake Recipe

But First Desserts
This is the time of year when everything is pumpkin this or pumpkin that. This mini pumpkin cheesecake recipe is so delicious. You can put them on a platter and serve to your guests along with some other delicious mini cheesecakes you can find here.
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Additional Time 8 hrs
Total Time 8 hrs 55 mins
Course Cakes
Cuisine American
Servings 24 Mini Cheesecakes
Calories 197 kcal

Ingredients
  

Crust Ingredients

Cheesecake Ingredients

Instructions
 

  • Crust Directions
  • Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.
  • Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.
  • Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.
  • Using a flat bottomed cup or measuring cup, lightly press down onto the crust.
  • Set aside
  • Cheesecake Instructions
  • Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
  • In another large, beat together the cream cheese, sugar, and vanilla extract.
  • Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
  • Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
  • Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
  • Remove from oven and place onto the counter to cool to room temp.
  • Once cooled, move the tray into the fridge overnight.
  • When ready to eat, serve with whipped cream, pecan, and a dash of cinnamon!


Notes

The additional time is for them to be in the fridge overnight before putting the topping on them.

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 57mgSodium: 162mgFiber: 1gSugar: 14g
Keyword cheesecake, pumpkin cheesecake
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