This delicious Pumpkin Cheesecake recipe is creamy, flavorful and perfectly spiced!
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.
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.
How to Make Pumpkin Cheesecake
Pumpkin 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
- 8 oz cream cheese 1 package
- 1/2 cup canned pumpkin puree plus 1 tablespoon
- 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
- 24 oz cream cheese 3 packages
- 15 oz pumpkin puree 1 can
- 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
Instructions
- 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 large 9 inch 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.
Sydney says
I won’t have a chance to get a mini cheesecake pan before Thanksgiving. Would regular muffin or mini muffin tins work?
Thanks!
Glory says
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.
nikki says
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 says
Thanks for the super sweet comment!
Mel says
Can you use fresh pumpkin and how much would you need to cook? Thank you
Glory says
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.
tracy {pale yellow} says
I love the perfectly portioned cheesecakes! So beautiful and tasty looking!
shelly (cookies and cups) says
I am a Cheesecake Factory addict! These look amazing!
Nechy says
Me encantan, te han quedado de lujo y las galletas de otoño me han enamoradoooo!!
Un besete y feliz semana!!
Pam says
Adorable! Now have a mission for my next trip to Home Goods (maybe tonight!)
Glory says
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! =)
Loretta | A Finn In The Kitchen says
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!
The Bearfoot Baker says
Make me some coffee and I will be right over! They look delicious!!!
Lizy B says
these look divine! Love little mini desserts!