Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are a decadent dessert to add to fall celebrations and holiday dinners. Creamy pumpkin cheesecake with an easy graham cracker crust topped with a dollop of whipped cream is an irresistible dessert.
Our Thanksgiving desserts list always includes the classics like Pumpkin Pie, Pumpkin Roll and Pumpkin Pie Cake and I know these Mini Pumpkin Cheesecakes are going to be the favorite this year.
Cheesecake can be intimidating but let me assure you, these mini cheesecakes are seriously simple and not at all fussy. The warm fall flavored cheesecake is a surefire winner for your Thanksgiving menu.
🟢 Ingredients Needed
- Graham Crackers
- Salted Butter
- Cream Cheese
- Can Pumpkin Puree
- Sour Cream
- Sugar
- Pumpkin Pie Spice
- Vanilla Extract
- Large Eggs
- Sweetened Whipped Cream
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🟢 Step By Step Directions
Make the Crust
- Add graham crackers to a food processor and process until fine crumbs.
- Pour into a bowl and top with melted butter.
- Mix well with a fork.
- Spoon into mini cheesecake pans.
- Use a cocktail shot glass to press pack the crumbs into the pan.
Make the Cheesecake
- Add softened cream cheese to a mixer bowl, beat until fluffy, about 2 minutes.
- Next, add the pumpkin puree, sour cream, sugar, eggs and pumpkin pie spice.
- Mix at medium speed until well combined, about 2 minutes, scraping down the sides of the bowl if needed.
- Spoon filling over the crumbs.
- Bake the cheesecakes.
- Remove from oven to a wire rack and cool to room temperature.
- Chill the cheesecakes in the pan in the refrigerator 4 hours or overnight.
- Use a sharp knife to loosen cheesecakes from pan.
- Top with sweetened whipped cream. I love these OXO decorating bottles for piping whipped cream or icing.
- Sprinkle with pumpkin pie spice.
- Chill until ready to serve.
🟢 Recipe Notes & Variations
Storage: Cheesecakes can be stored in an airtight container in the refrigerator up to 3 days.
How to Make Sweetened Whipped Cream: Beat 1 cup of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Add 1 tablespoon of pumpkin pie spice for pumpkin spice whipped cream.
Other Topping Ideas: Drizzle cheesecakes with caramel sauce. Add chopped, toasted pecans over the whipped cream.
MIni Cheesecake Pans: Buy a Mini Cheesecake Pan from Amazon. They are super handy with removable bottoms to make the cheesecakes easy to remove from the pan.
Make in a Muffin Tin: This recipe will make 12 mini cheesecakes using a muffin tin. Use cupcake liners to make cheesecakes easy to remove from the pan. Baking time may be slightly longer.
Mini desserts are my favorite for Thanksgiving and family holidays so that I can enjoy all of the different treats without overdoing it and this Mini Pumpkin Cheesecakes Recipe is a great make ahead option that everyone loves.
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Mini Pumpkin Cheesecakes
Ingredients
- 16 graham crackers
- 1/3 cup salted butter melted
- 16 ounces cream cheese softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice plus more for garnish
- Sweetened whipped cream for serving
Instructions
- Preheat oven to 325°.
- Crush graham crackers into crumbs using a food processor or place in a plastic bag and smash with a rolling pin. Pour into a bowl and top with melted butter. Mix well with a fork.
- Spoon about 2 tablespoons of crumb mixture into mini cheesecake pan. Smash with a shot glass to press into the pan.
- Add cream cheese to a mixer bowl and beat at medium speed until light and fluffy, about 2 minutes.
- Add the pumpkin, sour cream, sugar, pumpkin pie spice and vanilla extract.
- Beat until well combined.
- Add the eggs one a time mixing until combined.
- Spoon over crust into cheesecake pan.
- Bake for 25 minutes or until cheesecake is set.
- Remove to a wire rack to cool to room temperature.
- Refrigerate in the pan for 4 hours or overnight.
- Run a sharp knife around the edge of each cheesecake and push the bottom up to remove cheesecakes. Make sure to remove the metal bottom of each cheesecake.
- Place on a platter and top with sweetened whipped cream. Sprinkle with additional pumpkin pie spice if desired.
- Chill until ready to serve.