These Mini Pumpkin Cheesecakes are loaded with warm fall spices, plenty of pumpkin flavor, and garnished with homemade whipped cream, pecans, and a dusting of cinnamon.
Prep Time20 minutesmins
Cook Time30 minutesmins
Chill Time8 hourshrs
Total Time8 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: mini graham cracker crusts, Mini Pumpkin Cheesecakes
Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
Add the graham crackers, granulated sugar, and melted butter to a medium bowl. Mix until the butter coats all of the crumbs.
Using a tablespoon, spoon graham cracker crust mixture into each cupcake liner.
Using a flat bottomed cup or measuring cup, lightly press down onto the crust to evenly pack it into the liner. Place in the fridge or freezer to firm up while working on the cheesecake batter.
Cheesecake
Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to a large mixing bowl and whisk to combine.
In a large bowl, beat the cream cheese with a hand mixer on medium until smooth.
Add in ½ cup of pumpkin puree and beat until creamed. Scrape down the sides and bottom of the bowl. Repeat by adding ½ cup of puree each time, beat until smooth, and scraping down the bowl until the 1 ½ cups of pumpkin puree is incorporated.
Add in the eggs one at a time and beat until each egg is incorporated before adding the next. Scrape down the bowl after each addition.
Scoop about 2 ½ tablespoons of the cheesecake batter into each cupcake liner.
Once all of the cupcake liners are filled, place the pan into the preheated oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
Remove from the oven and place onto the counter to cool to room temperature.
Once cooled, move the cheesecakes into the fridge overnight to set up.
When ready to eat, serve with whipped cream, pecans and a dash of cinnamon!
Notes
The cheesecake batter can be covered and placed in the fridge up to 1 day before being baked. This comes in handy if you only have one muffin pan and need to allow the cheesecakes to cool before you can move them.