Mini Pumpkin Cheesecakes

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

 

Pumpkin pie has always been a Thanksgiving classic, but thanks to Starbucks’ Pumpkin Spice Latte pumpkin flavored everything have become a bit of a craze! I’m not a Starbucks coffee drinker, but I do appreciate what it has done for pumpkin flavored everything everywhere. Because of the PSL craze seemingly everything now comes in a pumpkin flavor. And don’t even get me started on Trader Joe’s, it is a pumpkin lover’s dreamland – pumpkin cookies, pumpkin yogurt, pumpkin waffles, pumpkin ravioli, pumpkin spiced pumpkin seeds… the list is never ending with new additions every year! Are you in on the pumpkin craze?

Though I think it can sometimes be taken a little overboard, I am a pumpkin lover, so I generally don’t mind all the hype. It’s allowed me to think outside the box and come up with recipes like this pumpkin pasta, these pumpkin cookies and these pumpkin whoopie pies. And now these Mini Pumpkin Cheesecakes!

They are a great Thanksgiving dessert idea, especially if you are one of those people that wants a little taste of everything. They are individually sized with the perfect pumpkin cheesecake to graham cracker crust ratio!

 

Mini Pumpkin Cheesecakes

How to Make Mini Pumpkin Cheesecakes

 

Start with the crust, it’s a simple graham cracker crust spiced with pumpkin pie spice. It’s made with graham crackers, white sugar, butter and pumpkin pie spice combined in a food processor. Once the mixture is ready, use clean hands to press it into greased cupcake tins, the crust should be thin and cover the whole bottom and up the sides to form a small cup. Bake the crust on it’s own for 10 minutes to set before adding the cheesecake mixture.

The pumpkin cheesecake mixture can also be made in the food processor, or in an electric mixer. It’s a combination of cream cheese, white sugar, pumpkin purée, eggs, vanilla and pumpkin pie spice. It will form a smooth cheesecake mixture. Once the crust is completely cool, pour or spoon the cheesecake mixture into the graham cracker crusts, fill them to the top of where the crust ends, about 3/4 of the way up the cupcake tin. Smooth out the tops with the bottom of a spoon.

Return the tray to the oven to bake for 25-30 more minutes. Cool the cheesecakes to room temperature before removing them from the pan. Once cool, carefully remove them from the pan, use a dull knife to help pop them out if you are having trouble. Put the cheesecakes in the refrigerator for at least 1 hour to chill. Top each mini pumpkin cheesecake with whipped cream and a sprinkle of cinnamon right before serving.

Mini Pumpkin Cheesecakes

Planning Tips

 

These pumpkin cheesecakes can be made up to 2 days in advance if kept refrigerated. Wait until just before serving to top with whipped cream and a sprinkle of cinnamon!

You can also make them up to 1 month in advance and freeze them. If you do this, make sure they are completely cool before freezing. Wrap them individually in plastic wrap and put them in an airtight container to freeze. Unwrap and remove them from the container to defrost. Put them on a plate where they are not stacked on each other and allow them to defrost in the refrigerator.

Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes


  • Author: Sprinkles and Sea Salt

Description

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


Scale

Ingredients

Crust

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)


Instructions

Pre-heat oven to 350 degrees

Crust

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

Cheesecake

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


Notes

*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

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Mini Pumpkin Cheesecakes

If you make these Mini Pumpkin Cheesecakes let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt. 

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