Print

Mini Pumpkin Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Individually sized mini pumpkin cheesecakes with a buttery graham cracker crust, creamy spiced pumpkin filling, and optional whipped cream topping. Perfect for holiday gatherings or seasonal treats.

Ingredients

¾ cup graham cracker crumbs (gluten-free if desired)

1 tablespoon butter, melted

1 tablespoon sugar

2 packages (8 oz each) cream cheese, room temperature

¾ cup sugar

1 teaspoon vanilla extract

1 tablespoon cornstarch or flour

2 large eggs

½ cup pumpkin puree

½ teaspoon ground cinnamon

Whipped cream, for serving

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Combine graham cracker crumbs, melted butter, and sugar in a small bowl until mixture resembles wet sand.
  3. Divide crust mixture among muffin liners, pressing firmly into bottoms.
  4. Beat cream cheese and sugar in a large bowl until smooth and creamy.
  5. Add vanilla extract and cornstarch (or flour), mixing until combined.
  6. Beat in eggs one at a time until incorporated.
  7. Stir in pumpkin puree and cinnamon until smooth.
  8. Spoon filling evenly over crusts, filling each about ¾ full.
  9. Bake 20–22 minutes, until centers are set but slightly jiggly.
  10. Cool to room temperature, then refrigerate at least 2 hours before serving.
  11. Top with whipped cream before serving.

Notes

Add nutmeg or cloves for more pumpkin spice flavor.

Top with caramel sauce or candied pecans instead of whipped cream.

Use a gingersnap crust for a spicier flavor.

Swirl in chocolate or caramel sauce before baking for a marbled look.

Store in the refrigerator up to 5 days, or freeze individually for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/mini-pumpkin-cheesecake/