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 a dessert not to be missed.
Servings: 24 Mini Cheesecakes
Calories: 165kcal
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.
Notes
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.
Make in a Muffin Pan: Use cupcake liners and make according to directions, making 12 mini cheesecakes. Baking time may be slightly longer.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 133mg | Fiber: 1g | Sugar: 8g