Description
These mini pumpkin cheesecakes are perfect bite-sized treats baked in a muffin pan featuring a spiced cinnamon graham cracker crust and a creamy pumpkin cheesecake filling. Topped with whipped cream and salted caramel, they offer a delightful pumpkin spice lover’s dream dessert that’s easy to make and share.
Ingredients
Graham Cracker Crust
- 8 sheets (125 g) cinnamon graham crackers
- 4 Tablespoons (56 g) salted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Pumpkin Cheesecake Filling
- 12 oz (340 g) cream cheese (1.5 blocks), softened
- ½ cup (125 g) pumpkin puree
- ½ cup (105 g) brown sugar, packed
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (see note for substitution)
- Pinch of salt
- 1 large egg, at room temperature
Instructions
- Prepare the muffin pan: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.
- Make the graham cracker crust: Crush the cinnamon graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. With the food processor running, drizzle melted salted butter into the crumbs. Add ground cinnamon and salt, then process until well combined. Divide the crumb mixture evenly into each paper liner, about 1 tablespoon each, and firmly press down to form a compact crust layer. Set the muffin pan aside.
- Make the pumpkin cheesecake filling: In a food processor bowl, combine softened cream cheese, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Pulse until smooth and well combined. Add the room-temperature egg and pulse a few more times until the mixture is smooth, scraping down the sides if needed to incorporate all ingredients evenly.
- Fill the crusts: Spoon the pumpkin cheesecake filling evenly into each crust-lined muffin cup, approximately 3 tablespoons per cup, filling cups nearly full.
- Bake the mini cheesecakes: Bake in the preheated oven for 13 to 15 minutes until edges are set and centers are slightly jiggly. For firmer cheesecakes, bake an additional 1-2 minutes until centers also set. Remove from oven and transfer to a cooling rack to cool in the pan for about one hour.
- Chill and serve: Once slightly warm, remove the mini cheesecakes from the pan and place them in the refrigerator. Chill for at least 2 hours until completely cold and firm. Optionally, top with whipped cream and a drizzle of salted caramel sauce before serving. Enjoy your pumpkin spice mini cheesecakes!
Notes
- If pumpkin pie spice is unavailable, substitute with 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Ensure the cream cheese and egg are at room temperature for a smoother filling.
- Press the crust firmly into the liner to prevent it from crumbling when eating.
- Chilling the cheesecakes thoroughly helps them set properly and makes removal from liners easier.
- Optional toppings such as whipped cream and salted caramel enhance the dessert but can be omitted for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
