Mini Pumpkin Cheesecakes

5 from 2 votes

These mini pumpkin cheesecakes are the perfect Fall dessert with a classic graham cracker crust and full of pumpkin flavor! Quick to prep and baked in a muffin tin!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: cheesecakes

Calories: 169kcal

Author: Heather Perine

Equipment

Ingredients

To make the crust

10 full Graham Crackers sheets (150 g)
3 tablespoons light brown sugar
4 Tablepoons (½ stick, 56g ) unsalted butter melted

To make the cheesecake filling

8 ounces (1 package) full-fat cream cheese room temperature
⅓ cup (67 g) granulated white sugar
2 tablespoons sour cream
1 large eggs room temperature
1 teaspoon vanilla extract
1 cup (226 g) pumpkin puree (not pumpkin pie filling)
1 ½ teaspoons pumpkin pie spice

Instructions

Make the crust

Preheat oven to 350°F (177°C). Line a cupcake tin with 12 cupcake liners.
Add Graham crackers to your food processor and pulse until broken into fine crumbs.
Transfer to a small bowl. Add sugar and then stir in with a spatula or wooden spoon until mixed in completely.
Pour in melted butter and stir together until evenly mixed.
Use about a tablespoon and a half to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
Bake for 5 minutes at 350°F, until slightly darker golden brown in color. Remove from oven and set aside. Lower the oven temp to 325°F.

Make the batter.

In a large bowl with an electric mixer (I like to use my stand mixer with a paddle attachment_ beat the cream cheese and sugar until smooth on medium high speed, about 2 minutes.
Add the sour cream, egg, pumpkin, vanilla and pumpkin pie spice and mix well. Scrape down bowl as needed.
Spoon the batter into the cooled crusts, using about 3-4 tablespoons in each.

Bake the cheesecakes.

Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes, then cover and transfer to the fridge to cool completely. Remove from the muffin tin and serve with whipped cream and enjoy!

Notes

Freezing: Yes, you can freeze these mini pumpkin cheesecakes for later enjoyment. Ensure they are fully cooled and then wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2-3 months.
Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
Mini cheesecake pan: Instead of baking in a muffin tin and using paper liners you can bake in a mini cheesecake pan. Your yield may be different depending on the size of the pan.
Graham cracker crumbs- You can also substitute with gingersnap cookies and make a gingersnap crut.
Light brown sugar- Can also use granulated sugar.
Full-fat cream cheese- I recommend brick style cream cheese for best texture and not tub variety.
Sour cream - Full fat is best for texture. But can also use greek yogurt.

Nutrition