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pumpkin cheesecake

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


Crust Ingredients

Cheesecake Ingredients


  • 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!


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


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