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Mini pumpkin cheesecake bites on a plate topped with whipped cream and cinnamon

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are a delightful fall treat with a creamy, spiced filling and a crisp graham cracker crust, perfect for cozy evenings and gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham crackers, crushed for a buttery, crunchy texture
  • 2.5 tablespoons sugar to add a hint of sweetness to the crust
  • ⅓ cup butter, melted provides richness and helps the crust hold its shape
Cheesecake Filling Ingredients
  • 8 oz cream cheese, at room temperature essential for a creamy texture
  • 1 large egg provides structure and richness
  • ¼ cup sugar to sweeten the cheesecake
  • ½ teaspoon vanilla extract for a warm aroma
Pumpkin Mixture Ingredients
  • 7.5 oz pumpkin puree adds moisture and fall flavor
  • ½ cup evaporated milk for creaminess
  • 1 large egg for velvety consistency
  • ⅛ cup brown sugar for subtle caramel flavor
  • ⅛ cup sugar for additional sweetness
  • ½ teaspoon cinnamon signature spice for warmth
  • ⅛ teaspoon nutmeg adds a hint of earthiness
  • ⅛ teaspoon salt to balance sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and lightly spray them with nonstick cooking spray.
  2. In a medium-sized bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until thoroughly combined.
  3. Press the crust mixture evenly into the bottom of each muffin liner.
  4. Bake the crusts in the preheated oven for 10-12 minutes until lightly golden and fragrant. Remove and let cool.
Cheesecake Filling
  1. In another medium bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
  2. Add in the egg, sugar, and vanilla extract to the cream cheese. Beat until smooth, then chill for 30-40 minutes.
  3. After chilling, spoon the cream cheese mixture atop each cooled graham cracker crust.
Pumpkin Mixture
  1. In another bowl, whisk together the egg until light and fluffy, then add pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir gently.
  2. Pour the pumpkin mixture over the cream cheese layer in each cheesecake.
  3. Bake for 45-55 minutes until the sides are set and the centers are slightly jiggly.
  4. Let them cool for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure your cream cheese is at room temperature for a smoother filling. Add maple syrup for extra flavor or chocolate chips for a twist.