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Mini Pumpkin Cheesecakes

Creamy Mini Pumpkin Cheesecakes for Cozy Fall Nights

These Mini Pumpkin Cheesecakes capture the essence of fall with creamy indulgence and a crunchy graham cracker crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Can substitute with gluten-free graham crackers.
  • 2 tablespoons Sugar Coconut sugar is a lower glycemic index option.
  • 5 tablespoons Butter Can replace with vegan butter for a dairy-free version.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Ensure it is at room temperature.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferred.
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Canned is convenient, but homemade can be used.
  • 1/2 cup Evaporated Milk Can swap with coconut milk for a dairy-free option.
  • 1/3 cup Brown Sugar Can substitute with white sugar if unavailable.
  • 1 teaspoon Cinnamon Use freshly ground for a stronger flavor.
  • 1/4 teaspoon Nutmeg A pinch can elevate taste.
  • 1/4 teaspoon Salt Can omit for low-sodium diets.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions for Mini Pumpkin Cheesecakes
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and lightly spray them with nonstick cooking spray.
  2. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until resembling wet sand. Press this mixture into the bottom of each muffin liner and bake for 10–12 minutes.
  3. Beat the room temperature cream cheese with an electric mixer until smooth. Gradually add the egg, sugar, and vanilla until well combined. Spoon this mixture into each cooled crust, filling them about half full. Chill for 30–40 minutes.
  4. Whisk the egg until fluffy, then add the pumpkin puree, evaporated milk, brown sugar, regular sugar, cinnamon, nutmeg, and a pinch of salt. Mix until smooth. Pour this pumpkin layer over the cheesecake layer.
  5. Bake for 45–55 minutes. The sides should be set while the center will have a slight jiggle when done.
  6. Cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours before serving with toppings.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 450IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best results, ensure all ingredients are at room temperature before beginning the recipe.

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