Description

Mini Pumpkin Cheesecakes are the ultimate fall dessert—rich, creamy, and infused with warm pumpkin spice flavor. With a buttery graham cracker crust and smooth pumpkin cheesecake filling, these bite-sized treats are perfect for Thanksgiving, holiday parties, or cozy autumn evenings. They’re easy to make, portion-friendly, and sure to impress every guest at the table.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the pumpkin cheesecake filling:

16 ounces (450g) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
2 large eggs
2 tablespoons all-purpose flour

Optional toppings:

Whipped cream
Ground cinnamon or nutmeg for garnish
Caramel drizzle

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Instructions

Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until evenly combined.
Divide the crust mixture among the muffin cups, pressing down firmly to form a compact base. Set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue to beat until creamy.
Mix in vanilla extract, cinnamon, nutmeg, ginger, and cloves until fully incorporated.
Add the pumpkin puree and blend until smooth, scraping down the bowl as needed.
Beat in the eggs one at a time, followed by the flour. Mix on low speed until just combined—avoid overmixing.
Spoon the cheesecake mixture over each crust, filling nearly to the top.
Bake for 22–25 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours, or overnight for the best flavor and texture.
Before serving, top with whipped cream, a sprinkle of cinnamon or nutmeg, or a drizzle of caramel if desired.

Notes

Use room temperature cream cheese and eggs for a smooth, lump-free filling.
Avoid overbaking—remove the cheesecakes while the center still jiggles slightly.
Chill thoroughly before serving for the creamiest texture.
For variety, try using gingersnap cookies or crushed vanilla wafers as a crust alternative.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Prep Time: 20 minutes
Cook Time: 25 minutes