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.
Miriam says
I made this cake recently, and it’s sooooo good! Thanks for sharing! And congratulations for your site!
Amanda says
If i choose to usepumpkin pies spice how much do i put
Tina says
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!!
Tina says
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 says
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.
Lilyann C says
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?
Glory says
I would suggest making stabilized whipped cream, then it will last perfectly. Here’s a recipe, http://allrecipes.com/recipe/stabilized-whipped-cream-icing/ The addition of gelatin will not effect the flavor or texture, but it will keep it’s shape for a couple days.
Cindilou says
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 says
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.
nikki says
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.
Gina Skinner says
Amazin dessert!!! Thank you
Leslie says
Can I use a muffin tin?
aommy says
how many cup of Cheesecakes ??