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.
Guniz says
Hey there,
I just made them for my friend birthday and it was a big success, thank you for the recipe!
ALHoward says
I just finished baking 2 dozen and I have them in the fridge chilling! The filling is sooo good! Can’t wait till their chilled and I can add whipped cream! Thx for the recipe! It’s def a keeper!
Lynn says
If you bake them in a mini muffin pan (silicone), how long is the baking time?? And has anyone baked them in a sheet pan and cut into squares with success, and how long would that baking time be? Unfortunately, I am not good at transposing baking times!
Subrina says
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!
Natalie says
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 🙂
Meredith says
Is this self rising flour or all purpose?
MacKenzie says
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!!
Leah says
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!
janice says
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.
Lauren says
You doubled the bake time as well ? So 40mins?
Harriet says
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.