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Mini Pumpkin Cheesecakes

  • Author: Sprinkles and Sea Salt


These mini pumpkin cheesecakes with pumpkin spiced graham cracker crusts are everything you love about pumpkin pie in an individual serving!




9 graham cracker sheets

6 tbsp butter

1 tbsp white sugar

2 tsp pumpkin spice

Cheesecake Filling

8 oz plain cream cheese

1/2 cup white sugar

2 large eggs

1 cup pumpkin puree

1 tsp vanilla extract

1 tsp pumpkin pie spice

whipped cream (optional topping)

cinnamon (optional topping)


Pre-heat oven to 350 degrees


Heavily grease a cupcake tin

Add the graham crackers to the bowl of your food processor

Process on high until graham crackers are finely ground

Add the butter, 1 tbsp white sugar and 2 tsp pumpkin pie spice

Process on high until all the butter is combined

Add 2 tbsp of the graham cracker mixture to each cupcake slot

With clean hands, press the mixture with your fingers so it covers the entire bottom and up the sides of each to serve as the crust

Put the tin in the over and bake for 10 minutes

Remove from over and set aside to cool


In bowl of an electric mixer fitted with blade attachment, beat cream cheese and sugar on high until smooth

Add eggs 1 at a time, mixing in between

Add the pumpkin puree, mix until smooth

Add the vanilla extra and pumpkin pie spice, mix

When crust has cooled, spoon about 1/4 cup pumpkin pie mixture into each crust

Return pan to the over and bake for 25-30 minutes until cheesecake is set

Cool the cheesecakes to room temperature, very carefully remove the cheesecakes from the tin (use a dull knife or fork to help you lift them out of the tin)

Chill the cheesecakes in the refrigerator for at least 1 hour before serving*

Serve with a dollop of whipped cream on top of each cheesecake


*this step is optional, but encouraged since cheesecake should be served chilled

Cheesecakes will keep up to 4 days in the refrigerator or up to 1 month frozen

Keywords: #pumpkinpiecheesecake, #minipumpkincheesecakes, #thanksgivingdessert