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Mini Pumpkin Cheesecakes

Mini pumpkin cheesecakes with a graham cracker crust and a creamy pumpkin and cream cheese filling, baked to perfection and topped with whipped cream.

  • Total Time: 1 hour 37 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 large egg yolk
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Whipped cream, for topping

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
  2. In a food processor, pulse graham crackers until fine crumbs form. Add brown sugar and salt, pulse to combine. Drizzle in melted butter and process until crumbs are moist.
  3. Scoop a heaping tablespoon of crumb mixture into each liner. Press crumbs flat with the bottom of a measuring cup. Bake crusts until golden, about 5 minutes. Cool on wire rack.
  4. In a large bowl, beat cream cheese, brown sugar, and maple syrup with an electric mixer on medium-high speed until fluffy, 2-3 minutes. Scrape sides.
  5. Lower mixer speed and beat in egg and egg yolk until just incorporated. Beat in pumpkin and vanilla until combined.
  6. Beat in cornstarch, cinnamon, ginger, nutmeg, and salt until smooth.
  7. Divide filling evenly among crusts, filling about 3/4 full. Bake until edges are set and centers slightly jiggly, 10-12 minutes.
  8. Cool cheesecakes in pan on wire rack for 30 minutes. Refrigerate at least 1 hour until completely chilled.
  9. Remove liners and top with whipped cream before serving.

Notes

These mini cheesecakes can be made up to two days in advance and kept covered in the refrigerator. Use room temperature cream cheese for a smooth filling. Press crust firmly to avoid crumbling.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg