Mini Pumpkin Cheesecake

I recently spent a few days with a good friend who loves cheesecake.  In fact it’s entirely possible that over a four day trip we ate at The Cheesecake Factory three times!  I came home from the visit inspired to try some new cheesecake recipes.

I thought pumpkin would be a fitting flavor to try first.  The recipe yielded a rich and delicious, lightly spiced cheesecake that would be the perfect addition to any holiday dessert menu.

I made 12 mini cheesecakes using a mini cheesecake pan (I found mine at Home Goods, but they are easily available on-line from Amazon or Sur la Table).  The mini cheesecakes may be a tiny bit of extra work to deal with initially, but once baked and cooled, they make a perfect small serving, with no cutting needed.

This delicious mini pumpkin cheesecake recipe can also be made into one large cheesecake.

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Pumpkin Cheesecake

This cheesecake can be made as minis (as pictured) or as a full sized cheesecake, with equally delicious results. The proportions for 12 mini cheesecakes are listed first, with the ingredients for a full sized cheesecake below.

Yield: 12 Mini Cheesecakes (or one 9" Cheesecake)

Ingredients:

(12 Mini Cheesecakes)
Crust-
3/4 cup graham cracker crumbs
1 tablespoon light brown sugar
1 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon

Filling-
1 (8oz.) package cream cheese
1/2 cup plus 1 tablespoon canned pumpkin puree
1 egg
2 tablespoons sour cream
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
pinch of cloves
1 tablespoon flour
1/2 teaspoon vanilla

(9 inch Cheesecake)
Crust-
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
3 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling-
3 (8oz) packages cream cheese
1 (15oz) can pumpkin puree
3 eggs
1/4 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon cloves
2 tablespoons flour
1 teaspoon vanilla extract

Directions:

Preheat oven to 350*F

For mini cheesecakes-
Preheat oven to 350*F
Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.

Prepare the filling-
Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
Pour filling into prepared crusts. Divide batter amoung the 12 spaces.

Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.

For a large (9") Cheesecake- Follow general directions above. Press crust into the botom of a 9" springform pan. Prepare filling (as listed above). Bake cheesecake 1 hour. Cool 15 minutes, then cover with plastic wrap and refrigerate 4 hours before serving.

The cheesecake can be stored in the refrigerator up to 2 days.
Top finished cheesecakes with freshly whipped cream.

Recipe source- Adjusted slightly from Paula Deen, 2007

This is a perfect dessert for the busy holiday season.  The cheesecake can be made up to 2 days ahead of time, and stored in the refrigerator.  Top your chilled pumpkin cheesecake with fresh whipped cream and a dash of cinnamon for a delicious and festive treat.

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71 Responses to “Mini Pumpkin Cheesecake”

  1. #
    1
    ThisBakerGirlBlogs — November 15, 2012 at 8:34 am

    Mini means I can have many, right? Because these look delicious! :)

  2. #
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    sue @ cakeballs, cookies and more — November 15, 2012 at 1:21 pm

    oh man I think those look adorable and sound wonderful.

  3. #
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    susie — November 15, 2012 at 1:45 pm

    If the pieces at Cheesecake Factory were this size, I would probably order one! And pumpkin anything is delicious!

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    michelle — November 15, 2012 at 2:22 pm

    I’m so dying to make these.

    ps: Did you miss the butter in the ingredients of the crust for the 9″?

    • Glory replied: — November 15th, 2012 @ 3:22 pm

      Opps! Looks like I did. Fixed now, thanks!

  5. #
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    Cookbook Queen — November 15, 2012 at 2:26 pm

    So adorable!! Perfect portions too :)

  6. #
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    Antoinette — November 15, 2012 at 3:01 pm

    I was wondering would you omit the cinn/nutmeg etc if you use pumpkin spices?

    • Glory replied: — November 15th, 2012 @ 3:23 pm

      Yes, feel free to replace the individual spices with pumpkin pie spice.

  7. #
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    Kristen — November 15, 2012 at 3:30 pm

    So do you leave them in the pan when you put them in the fridge?

    • Glory replied: — November 15th, 2012 @ 5:11 pm

      Yes =) If you want to make a second batch of mini’s then you’ll still need to cool them, and put them in the fridge for at least 30 minutes or so (maybe longer, I’m guessing, because I just left them in the pan for a few hours).

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    Lauren Hitchcock — November 15, 2012 at 3:44 pm

    Now I really want to buy a mini cheesecake pan! How big are those little things? What brand of pan do you have? Would you recommend it? Reviews of various brands that I’ve looked at complain of either not being dishwasher safe, or they rust, or the teflon peels off, etc. Not terribly encouraging to say the least. lol Would love some advice.

    • Glory replied: — November 15th, 2012 @ 5:15 pm

      The little cheesecakes are 2 inches across, I think =) Seems small, but they are rich, so it’s perfect (and perfect if you want to enjoy more than one treat!). I have a Chicago Metalics one and I like it. I’m not sure if it’s diswasher safe… I don’t normally put anything that large or a specialty pan in the dishwasher. I usually avoid teflon if possible, but that’s only personal preference, and sometimes it’s unavoidable. With any teflon coated tool (or pan) you need to be a bit careful of the coating, but I imagine if you’re careful (not to use sharp knifes on it, and hand wash) it would last you some time.

  9. #
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    hani — November 15, 2012 at 3:54 pm

    I have a can of pumpkin sitting on the counter, I’ve been meaning to make pumpkin cheesecake but never got around to do it. Thanks for the motivational boost. Love the tough of fresh whipped cream.

    • Glory replied: — November 15th, 2012 @ 5:17 pm

      If you like pumpkin pie, and cheesecake, you’ll love this! Go for it! =)
      I hope you and R. have a wonderful Thanksgiving!

  10. #
    10
    Melissa — November 15, 2012 at 3:58 pm

    Oh my..these look so good! Im saving on my Pinterest Dessert board. =)

  11. #
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    Lizy B — November 15, 2012 at 4:36 pm

    these look divine! Love little mini desserts!

  12. #
    12
    The Bearfoot Baker — November 15, 2012 at 6:09 pm

    Make me some coffee and I will be right over! They look delicious!!!

  13. #
    13
    Loretta | A Finn In The Kitchen — November 15, 2012 at 6:14 pm

    Cheesecake Factory three times?! Now that’s my kind of trip! I love the idea of doing mini cheesecakes. I rarely do mini and tend towards gargantuan. Especially with cheesecake. I gotta try this!

  14. #
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    Pam — November 15, 2012 at 6:57 pm

    Adorable! Now have a mission for my next trip to Home Goods (maybe tonight!)

    • Glory replied: — November 15th, 2012 @ 7:50 pm

      Home Goods is hit or miss on these pans. If you can’t find one there, you can order them on-line from Amazon or Sur la Table pretty easily. Of course, Home Goods is sure to have something you *need*… at least I always find something! =)

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    Nechy — November 15, 2012 at 7:03 pm

    Me encantan, te han quedado de lujo y las galletas de otoño me han enamoradoooo!!
    Un besete y feliz semana!!

  16. #
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    shelly (cookies and cups) — November 15, 2012 at 7:23 pm

    I am a Cheesecake Factory addict! These look amazing!

  17. #
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    tracy {pale yellow} — November 16, 2012 at 2:22 am

    I love the perfectly portioned cheesecakes! So beautiful and tasty looking!

  18. #
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    Mel — November 16, 2012 at 3:24 pm

    Can you use fresh pumpkin and how much would you need to cook? Thank you

    • Glory replied: — November 16th, 2012 @ 6:53 pm

      I would not recommend fresh pumpkin. Canned pumpkin is tested for consistency in sugar levels and moisture. Fresh pumpkin will vary quite a lot. Feel free to experiment, but I don’t have any experience with baking with fresh pumpkin.

  19. #
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    nikki — November 16, 2012 at 6:49 pm

    I love cheesecake. I love pumpkin. I love you. I love this site! I have never been disappointed in a recipe you’ve posted. These look fabulous! So petite and perfect. I’m going to buy a mini cupcake pan and try this recipe out for thanksgiving. Thanks for posting!

    • Glory replied: — November 16th, 2012 @ 6:53 pm

      Thanks for the super sweet comment!

  20. #
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    Sydney — November 17, 2012 at 5:50 pm

    I won’t have a chance to get a mini cheesecake pan before Thanksgiving. Would regular muffin or mini muffin tins work?
    Thanks!

    • Glory replied: — November 18th, 2012 @ 2:15 am

      Sydney, I’m always all for experimenting, but my general thought would be not to use a mini or regular muffin tin. The cheesecake tins have a removable bottom, to help lift out, or push up the cheesecakes. I don’t think you’d be able to get them out (and have then look very good) from a muffin tin. But feel free to make the recipe as a regular, large cheesecake.

  21. #
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    Sherri D. — November 17, 2012 at 11:56 pm

    I’ve seen these pans before in a magazine and have thought about purchasing them. You mighta’ pushed me over the edge now! Beautiful presentation!! LOVE to bake cheesecakes here! Thank the Lord we get NEW bodies in heaven! I desperately need a thinner one! hahahahahaha!!!

  22. #
    22
    Sweetsugarbelle — November 18, 2012 at 6:26 am

    I forget to tell y

  23. #
    23
    Sweetsugarbelle — November 18, 2012 at 6:27 am

    Cont…. To tell you how awesome you are in writing because I tell you in real life, but you sure are awesome.

    • Glory replied: — November 18th, 2012 @ 6:48 am

      Thank you sweet friend! I think you are pretty down right awesome too!

  24. #
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    Tara — November 20, 2012 at 6:10 pm

    I saw that someone had asked on here about making them in a mini muffin pan, just wanted to say that I did this. I was afraid that they may get stuck in it, but I didn’t have a mini cheesecake pan so I went for it. I was very pleased with the way they turned out. I just took a toothpick and went around the outside of each one to loosen them up and then covered with tinfoil and flipped it up sidedown on the counter and lifted the pan up and they were all left on the tinfoil. They are more bite sized than mini so you don’t really see the layering as well, but they will be perfect for the tasting party and my sons preschool today and I am so excited about them that I will be making another batch to bring to dinner on Thanksgiving. :) Thought this may help anyone else wanting to try it with a mini muffin pan.

    • Glory replied: — November 20th, 2012 @ 7:47 pm

      Great tips! Thanks so much for your experience!

  25. #
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    Corina — November 20, 2012 at 10:29 pm

    Hi Glory! Thx for sharing! Do u suppose we can use cupcake liners??? Recently I had a cheescake cupcake. I was in awe! It pealed perfectly. I’m curious if u have done so or anyone else. We do have a Sur la Table around here, but was wondering about that!
    Thx for sharing it looks yummo!

  26. #
    26
    michelle — November 24, 2012 at 9:20 pm

    wanted to update on this: I made them for Thanksgiving. super super easy to make and EVERYONE loved them. Even people who announced “I don’t like pumpkin” or “I don’t like cheesecake” all thought these were the perfect bit of both. They’re definitely a new addition to our desert line up. Now I’m looking for some for christmas – gingerbread? chocolate?

    (ps, I got the pan on Amazon. not too expensive. Will probably get another as 12 minis only last so long)

  27. #
    27
    Hana S — November 25, 2012 at 7:49 pm

    Thanks for always posting awesome recipes! Your site is a happy place for me :)

    After reading a few of the above comments I just wanted to give my experience,
    1. I do have a Sur la Table close enough and also had enought time before Thanksgiving to order a mini cheesecake pan on Amazon. But choose not to as I have alot of baking stuff that I have bought and don’t use, so I used a muffin pan instead.
    2. To use the muffin pan, I lined it with simple cupcake liners as I was going to throw them away anyways.
    3. Advantage of using a muffin pan is that you can put in another batch within 5 mins of one coming out.
    4. After they completely cooled (i left them in the fridge overnight) I peeled the liners of, decorated them with fresh whipped cream and dessert was ready :)

    Hope this helps someone.

  28. #
    28
    NY — December 1, 2012 at 1:19 pm

    does it work better with silicon liners?

  29. #
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    Alyssa — December 10, 2012 at 5:30 pm

    I made these in a mini cupcake pan and just sprayed the pan. However, next time I would probably use liners as I had a little difficulty getting them out of the pan. Also, I recommend to fill the mini cupcake pan to pretty close to the top. I did also have a problem that the batter looked like it curdled and that even after I baked them you could still see white specks in it from the cream cheese. Does anyone know why that would have happened?

    With that said, they were still a hit and were very yummy! I can’t wait to try out your gingerbread recipe now!

  30. #
    30
    Devin — December 21, 2012 at 2:47 am

    Thank you very much for this delicious recipe! I love pretty much everything pumpkin, and this is the perfect use for the leftover baked fresh pumpkin from a pie or bread. I wound up using about half the crust mix in a 24 count mini muffin pan, getting 2 dozen mini cheesecake bites. They were fantastic!

    Thanks again!

  31. #
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    aommy — March 9, 2013 at 6:13 pm

    how many cup of Cheesecakes ??

  32. #
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    Leslie — September 26, 2013 at 3:14 pm

    Can I use a muffin tin?

  33. #
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    Gina Skinner — October 20, 2013 at 4:19 am

    Amazin dessert!!! Thank you

  34. #
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    nikki — November 3, 2013 at 5:14 pm

    I was saving this recipe for Thanksgiving, but decided to give it a try for a potluck I attended. SUCCESS! Everyone loved the cheesecakes and even a couple people asked for the recipe. I used the Chicago metallic mini cheesecake pan which was AWESOME. They were so simple to remove from the pan and they looked totally professional.

  35. #
    35
    Cindilou — November 9, 2013 at 10:36 pm

    I do not have a mini cheesecake pan. I am wondering if anyone has tried to make this recipe in a sheet pan, and then cut them out with a circle cutter???? Anyone?

    • Glory replied: — November 17th, 2013 @ 5:37 am

      If you don’t have the mini pan I might suggest just a regular sized cheesecake (springform) pan. If you make it in a sheet pan I would say to just cut them into small squares, that would be cute too.

  36. #
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    Lilyann C — November 16, 2013 at 8:51 pm

    Glory, I have to make them and deliver them to someone the day before Thanksgiving. If I put the whipped cream on, will it “melt” by the next day if refrigerated?

  37. #
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    Tina — November 23, 2013 at 2:27 pm

    I am looking into a Chicago metallic mini cheesecake pan to make these wonderful looking minincheeesecakes. For this recipe, do you need to use non stick spray or oil? Mixed review on that for the pan. Thanks for any info!

    • Glory replied: — November 24th, 2013 @ 3:44 am

      Hi Tina, I own one pan from Chicago metallic and one from Norpro and both work equally good for me. The Norpro one is non-stick, which I worry about getting scratched, but it has not been a problem so far (and I’ve used it several times). You don’t have to oil the pan, just make sure the cheesecakes are really fully cooled before removing them.

  38. #
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    Tina — November 27, 2013 at 11:25 pm

    Glory, thank you for the info, recipe and the recommendation of the pans! These were so easy to make and turned out perfectly!! Thank you again! Happy Thanksgivig!!

  39. #
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    Amanda — December 29, 2013 at 2:22 am

    If i choose to usepumpkin pies spice how much do i put

  40. #
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    Miriam — January 15, 2014 at 3:10 pm

    I made this cake recently, and it’s sooooo good! Thanks for sharing! And congratulations for your site!

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    Harriet — September 17, 2014 at 12:27 am

    see you said cheese cake will last 2 days in refrigerator. I make cheese cakes all the time and i have a hard time getting them to stay in refrigerator long enough to cool. let alone last 2 days. : <)
    but the one thing i found is to beat the filling very well after each egg is add, it gives the best texture and is very creamy filling. just thought i would pass on the tip. and pumpkin is one of are fall favorites along with Apple caramel. Going to try a peanut butter chocolate one for the next family get together. but think i like the idea of small ones then you don't make a mess cutting. but thanks for sharing your receipt.

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    janice — October 3, 2014 at 12:34 am

    i just made these last night for our weekly family dinners – and they were DELICIOUS. i just used regular sized muffin pans…and just doubled the recipe. i usually look at the comments below before trying out new recipes but i just went for it and so glad i did. thank you for the yummy recipe, i have this page as a favorite now.

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    Leah — October 7, 2014 at 7:35 pm

    Oh YUM — never mind some fancy pan, I made these in a muffin tin too (with cupcake holders) and they are PERFECT. Might be my favourite new pumpkin dessert!

    I especially love the portions — usually paying $5 for two packages of cream cheese to make a cheesecake turns me right off the whole process, so a recipe that only calls for 1 package is a very nice treat :) Plus I’m pretty sure 12 pumpkin cheesecakes is still more than enough for just my husband and I!!

    One note — I forgot to even spray the cupcake holders, and the cheesecakes still popped out no problem. I also added 1/2 tsp of ginger to the mix, just because I like a bit of spice to my pumpkin. I’ll definitely make this recipe again!

  44. #
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    MacKenzie — October 26, 2014 at 8:32 pm

    Hey there!

    Just made this recipe and I LOVE them! So so good!

    I also made them in a mini muffin/cupcake tin, with liners, and I have to transport them so leaving them in the liners work perfectly.

    I also wanted to mention that with the mini muffin tins, I made the recipe as listed, but I had WAY more leftover cheesecake filling, so I made more crust and ended up with almost two dozen! I think this is really nice because when you are making mini anything, more is always better!!

    Thanks!!

  45. #
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    Meredith — November 15, 2014 at 1:00 pm

    Is this self rising flour or all purpose?

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    Natalie — November 28, 2014 at 9:23 pm

    Made the minis last night for thanksgiving and they were absolutely amazing ! I used a regular muffin tin I just sprayed it really well and lined the bottoms with a piece of parchment and they came right out :)

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    Subrina — November 30, 2014 at 6:55 pm

    What a great recipe! I made mine low-fat by using neufchatel cheese instead of cream cheese. And, I used non-fat Greek yogurt instead of sour cream. And, I used Trader Joe’s toasted coconut cookie thins instead of graham crackers. It was still decadent! Thank you for sharing this delicious recipe!

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