Name: Mini Pumpkin Cheesecakes Recipe
Prep time: 20 min
Cook time: 27 min
Total time: 3 h 47 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 3.5 tbsp unsalted butter, melted; 1/4 tsp salt; Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust; 12 oz cream cheese, softened; 2/3 cup pumpkin puree; 2.5 tbsp sour cream; 1/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1 tsp molasses; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp all-purpose flour; 1 tbsp heavy cream; Whipped cream; Ground cinnamon; Salted caramel drizzle; Crumbled gingersnaps or pecans

Ingredients

1 cup graham cracker crumbs

2 tbsp granulated sugar

3.5 tbsp unsalted butter, melted

1/4 tsp salt

Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust

12 oz cream cheese, softened

2/3 cup pumpkin puree

2.5 tbsp sour cream

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 tsp molasses

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp all-purpose flour

1 tbsp heavy cream

Garnish (optional):

Whipped cream

Ground cinnamon

Salted caramel drizzle

Crumbled gingersnaps or pecans

Instructions

Step 1: Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray each liner.

Step 2: In a bowl, combine graham cracker crumbs, salt, sugar, and melted butter. Mix until the mixture resembles wet sand.

Step 3: Divide the crust mixture evenly among the muffin liners, about 1 heaping tablespoon each. Press down firmly to form an even crust layer.

Step 4: Bake the crusts for 5 minutes. Remove from oven and let cool while preparing the filling.

Step 5: In a large bowl, beat the cream cheese until smooth.

Step 6: Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract. Beat until fully combined, scraping down the sides as needed.

Step 7: On low speed, add the egg and egg yolk one at a time, mixing just until combined. Avoid overmixing.

Step 8: Gently fold in cinnamon, ginger, nutmeg, cloves, flour, and heavy cream until just combined.

Step 9: Evenly divide the filling among the muffin cups, about 1/4 to 1/3 cup each. Tap the tin gently to level the filling.

Step 10: Place a large baking sheet on the oven rack, then fill it with boiling water until it reaches about one-third up the sides of the muffin cups. Bake for 18–22 minutes until the edges are set but the centers still wobble slightly.

Step 11: Turn off the oven and leave the door slightly open. Let cheesecake cool in the oven for 20 minutes to prevent cracking.

Step 12: Remove the cheesecakes from the oven and cool completely on a wire rack. Refrigerate for at least 3 hours or overnight for best texture.

Step 13: Before serving, garnish with whipped cream, a sprinkle of cinnamon, salted caramel drizzle, or crumbled gingersnaps or pecans if desired.

Tips & Variations

For a spiced crust, substitute graham cracker crumbs with ginger snap or speculoos cookie crumbs.

Do not overmix the batter to keep the cheesecake texture smooth and creamy.

Use room temperature ingredients to ensure even mixing and prevent lumps.

A water bath helps prevent cracking and keeps the cheesecake moist.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini pumpkin cheesecakes can be made a day or two in advance. Keep them refrigerated until ready to serve; this helps the flavors meld and the texture set perfectly.

What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can use a mini tart pan or a small baking dish, adjusting baking time as needed. Just ensure each cheesecake has a crust base and is baked with care to avoid overbaking.