Mini Pumpkin Cheesecakes
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How to Make Pumpkin Cheesecake Cupcakes
If you’re looking to make the cutest mini fall dessert, you must make these cheesecakes! They are so cute on a platter and there is never any leftovers when I take the tray home!
What ingredients do I need to make these cheesecakes?
- Graham crackers
- Sugar
- Butter
- Cream cheese
- Pumpkin puree
- Sour cream
- Eggs
- Cinnamon
- Nutmeg
- Ginger
- Cloves
What can I use for a crust alternative?
- Biscoff cookie crumbs
- Gingersnap cookie crumbs
- Shortbread cookie crumbs
How do I know the cheesecake is done? The mini cheesecakes should jiggle slightly in the center but still look firm and not watery.
How should you serve them? With whipped cream and a cinnamon dusting, use either homemade or store bought whipped cream.
Can I use pumpkin pie filling for this recipe? No! It is not the same as pumpkin puree.
These are a must make for Thanksgiving or any fall get together! Enjoy!
Mini Pumpkin Cheesecakes
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons butter melted
Filling:
- 8 ounces cream cheese softened
- 1 cup sugar
- ½ cup pumpkin puree
- ½ cup sour cream
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Preheat the oven to 350 degrees.
- In a small mixing bowl, whisk together graham cracker crumbs, sugar, and butter. Press a spoonful in each cavity of a mini cheesecake pan. Bake for 5 minutes then remove from the oven and allow to cool.
- Reduce heat to 300 degrees. In a large mixing bowl beat together cream cheese and sugar. Then add in pumpkin puree, sour cream, cinnamon, nutmeg, ginger and cloves.
- Beat in the eggs one at a time, scraping down the sides of the bowl after each one.
- Fill each cavity with cheesecake batter and bake at 300 for 25 minutes. Turn off the oven but leave the cheesecakes in for an additional 10-15 minutes.
- Remove from the oven and allow to cool to room temperature.
- Remove from the cavities and chill in the refrigerator for at least two hours.
Notes
• Store in an airtight container in the refrigerator for up to 3 days or
in the freezer for up to 3 months (without whipped cream)
• Crust alternatives: biscoff cookie crumbs, gingersnap cookie
crumbs, shortbread cookie crumbs.
• How do I know the cheesecake is done? The mini cheesecakes
should jiggle slightly in the center but still look firm and not watery.
• How to serve: with whipped cream and a cinnamon dusting, use
either homemade or store bought whipped cream.
• Do not use pumpkin pie filling for this recipe, it is not the same as
pumpkin puree.
in the freezer for up to 3 months (without whipped cream)
• Crust alternatives: biscoff cookie crumbs, gingersnap cookie
crumbs, shortbread cookie crumbs.
• How do I know the cheesecake is done? The mini cheesecakes
should jiggle slightly in the center but still look firm and not watery.
• How to serve: with whipped cream and a cinnamon dusting, use
either homemade or store bought whipped cream.
• Do not use pumpkin pie filling for this recipe, it is not the same as
pumpkin puree.
