Hey there! As a mom who loves creating delicious treats for my family, I’m excited to share my favorite recipe for Mini Pumpkin Cheesecakes with you. These little bites of pumpkin-spiced heaven are perfect for any occasion, whether it’s a cozy fall evening or a special holiday gathering.
What I love most about these mini cheesecakes is how easy they are to make. The creamy pumpkin filling atop a buttery graham cracker crust simply melts in your mouth with every bite. It’s a recipe that never fails to bring smiles to my family’s faces.
Imagine the aroma of pumpkin pie spice filling your kitchen as these cheesecakes bake to perfection. It’s a scent that instantly makes our home feel warm and inviting, just like the flavors of fall that we all look forward to each year.
I first discovered this recipe during a crisp autumn weekend spent with my kids, where we decided to experiment with our love for pumpkin everything. Since then, these mini cheesecakes have become a staple at our family gatherings, always disappearing faster than I can bake them!
Preparing Mini Pumpkin Cheesecakes
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Ingredients
- 1 sleeve graham crackers, crushed
- 3 tbsp melted butter
- ¼ cup granulated sugar
- 2 (8-ounce) blocks of softened cream cheese
- ½ cup packed brown sugar
- ¼ cup white sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup pure pumpkin puree
- 1 ½ tsp pumpkin pie spice
Directions
1. Preheat your oven to 350°F. Using a food processor, pulse together the crushed graham crackers, melted butter, and sugar until the mixture reaches a sandy texture.
2. Line two standard cupcake pans with paper liners, dividing the crumb mixture evenly between about 18 liners. Firmly press down with the back of a spoon or a rounded spice jar to form a solid crust layer. Set aside.
3. In a large bowl, beat together the softened cream cheese, brown sugar, white sugar, eggs, vanilla extract, and pumpkin pie spice until the mixture becomes smooth and creamy.
4. Gently fold in the pumpkin puree with a spatula, making sure it’s fully mixed into the batter.
5. Spoon the cheesecake batter over the prepared graham cracker crusts, filling each liner almost to the top.
6. Bake in the preheated oven for 15-18 minutes, or until the centers of the cheesecakes are set and no longer wobbly.
7. Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate them for at least 3 hours to set.
8. Before serving, you can top them with a dollop of whipped cream for an extra touch of indulgence. Enjoy!
Storing Suggestion
Store these Mini Pumpkin Cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 1 month.
Cooking Tips
For a twist, try adding a sprinkle of cinnamon on top before serving to enhance the flavors even more.
Serving Suggestions
These cheesecakes are delightful on their own, but you can also serve them with a drizzle of caramel sauce or a sprinkle of chopped pecans for added crunch.
Ingredient Substitutions
If you’re out of pumpkin pie spice, you can use a mixture of cinnamon, nutmeg, and cloves to achieve a similar flavor profile.
Seasonal Variations
In spring, consider substituting pumpkin puree with mashed sweet potatoes for a seasonal twist.
Allergen Information
These Mini Pumpkin Cheesecakes contain dairy (cream cheese and butter). To make them dairy-free, use dairy-free cream cheese and margarine instead.
FAQs
Can I use canned pumpkin instead of fresh puree?
Yes, canned pumpkin puree works perfectly fine in this recipe. Just make sure it’s 100% pure pumpkin.
Can I make these cheesecakes ahead of time?
Absolutely! These cheesecakes actually taste better when chilled, so they’re perfect for preparing a day in advance.
How can I prevent cracks on the surface of my cheesecakes?
To prevent cracks, avoid overmixing the batter and let the cheesecakes cool gradually after baking.
Can I freeze these cheesecakes?
Yes, you can freeze them for up to a month. Thaw in the refrigerator overnight before serving.
What should I do if I don’t have a food processor?
You can crush the graham crackers in a sealed plastic bag using a rolling pin until finely ground.
How many cheesecake bites does this recipe make?
This recipe yields approximately 18 mini cheesecakes, perfect for sharing or enjoying throughout the week.
Mini Pumpkin Cheesecakes
Ingredients
- 1 sleeve graham crackers, crushed
- 3 tbsp melted butter
- 1/4 cup granulated sugar
- 2 blocks softened cream cheese 8-ounce
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup pure pumpkin puree
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Using a food processor, pulse together the crushed graham crackers, melted butter, and sugar until the mixture reaches a sandy texture.
- Line two standard cupcake pans with paper liners, dividing the crumb mixture evenly between about 18 liners. Firmly press down with the back of a spoon or a rounded spice jar to form a solid crust layer. Set aside.
- In a large bowl, beat together the softened cream cheese, brown sugar, white sugar, eggs, vanilla extract, and pumpkin pie spice until the mixture becomes smooth and creamy.
- Gently fold in the pumpkin puree with a spatula, making sure it's fully mixed into the batter.
- Spoon the cheesecake batter over the prepared graham cracker crusts, filling each liner almost to the top.
- Bake in the preheated oven for 15-18 minutes, or until the centers of the cheesecakes are set and no longer wobbly.
- Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate them for at least 3 hours to set.
- Before serving, you can top them with a dollop of whipped cream for an extra touch of indulgence. Enjoy!
