Mini Pumpkin Cheesecakes Recipe

As the crisp autumn air begins to embrace us and the leaves start to paint the town in hues of gold and crimson, there’s no better time to indulge in a treat that perfectly captures the essence of the season. Introducing Mini Pumpkin Cheesecakes — a delightful fusion of creamy decadence and warm, spicy pumpkin flavor, all wrapped up in adorable, bite-sized portions. These little gems are perfect for family gatherings, festive dessert tables, or simply celebrating a cozy night in. The smiles they bring are unmeasurable, reminding us that the best moments are crafted in the kitchen, shared with loved ones.

Recipe Summary

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• Whipped cream, for topping
• Pumpkin spice, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed.
3. Press the mixture evenly into the bottom of each muffin cup, creating a firm and even crust. Bake for 5 minutes, then remove from the oven and set aside.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until well combined and smooth.
5. Divide the filling evenly among the crusts in the muffin tin.
6. Bake for 20 minutes or until the centers are set and no longer wobbly.
7. Allow the cheesecakes to cool completely in the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours, preferably overnight.
8. Before serving, top each mini cheesecake with a swirl of whipped cream and a dash of pumpkin spice.

Helpful Tips

• Ensure the cream cheese is at room temperature before mixing to achieve a smooth filling.
• For a gluten-free version, use gluten-free graham crackers.
• If you don’t have pumpkin spice for garnish, a mix of cinnamon, nutmeg, and cloves will do the trick.

Storage Instructions

Store any leftover mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 5 days. These can also be frozen for up to a month; just thaw them in the fridge before serving.

Pairings

These heavenly Mini Pumpkin Cheesecakes pair wonderfully with a hot cup of spiced chai or a glass of apple cider. For a full dessert spread, consider serving them alongside classic fall treats like apple pie and pecan bars.

We can’t wait to see your creations! Share your Mini Pumpkin Cheesecakes using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is always appreciated, so please leave your thoughts on our website at Zynahz. Don’t forget to subscribe to our newsletter for more delightful recipes, and follow us on social media for the latest updates. Happy baking!