Mini Pumpkin Cheesecake

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

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.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 Mini Cheesecakes (or one 9" Cheesecake)
Calories 140 kcal

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.

      Nutrition

      Calories: 140kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 36mgSodium: 105mgPotassium: 61mgFiber: 1gSugar: 12gVitamin A: 1875IUVitamin C: 1mgCalcium: 32mgIron: 1mg
      Keyword pumpkin cheesecake trifle
      Tried this recipe?Let us know how it was!

      110 comments

      1. Looks wonderful!  Can I  make ahead and freeze?  If so, how long  would you need to thaw as cupcakes?  And any changes to the recipe if I don’t include the crust?  Thank you!

        • I have not ever frozen these, so I’m not sure what to recommend. They will remain fresh in the fridge (in a seal container to avoid absorbing odors) for a couple days.

          If you do not plan on including a crust, I’d worry a bit about getting them out of the pan, so keep that in mind. Also, the crust takes up some of the room in each container, so plan that you’ll get less total cheesecakes. Feel free to experiment!

          Happy baking!

      2. How long should I bake cheesecakes if I make them in a standard cupcake pan with liners? 

      3. How much pumpkin for the cupcakes?  It doesn’t say the measurement

        • For the mini cheesecakes the amount is 1/2 cup plus 1 tablespoon of canned pumpkin puree, I think you might have just overlooked it in the recipe above. Happy baking!

      4. Can you freeze them, without the whip cream?

        • I’m wondering if you tried to freeze these? I would  like to pre bake these for an event and was hoping they would be ok once thawed.

        • Yes. I freeze mini cheesecakes all the time for events and they turn out perfect. Can’t tell they were ever frozen. Just freeze them without any toppings.

      5. I have made these about 10 times and they are ALWAYS gone immediately! Is there any way to modify the recipe, so they be plain cheese cake so you can top them with pretty fruit?

      6. I made these in a mini muffin pan & made 48 mini cheesecake bites! Everyone LOVED them!! The only thing I did differently was to make a ginger snap crust instead of graham cracker, & recently discovered stabilized whip cream ….u add gelatin to the whip cream & it stays in form for hours 
        The dessert is a keeper! Thanks for sharing!

      7. I accidentally combined all the filling ingredients at once..whoops. Will this still turn out ok??

        • Hi Sarah,
          Yes, they should be just fine. The only reason to beat the cream cheese first is to ensure it is smooth. It’s harder to get the cream cheese perfectly smooth once everything else is added. Enjoy!

      8. I made these for r my book club a few days ago.  They weee great!  Thanks for sharing it with us.

      9. For anyone wanting a review of these cheesecakes:  they are amazing!  I have been searching for mini pumpkin cheesecakes for my upcoming Autumn Cocktail Party and have tried various recipes, but this one was the best.  So yummy and perfect.  My only comment would be that I would not suggest using a regular muffin pan like I did.  They stuck to the bottom & sides.  I even sprayed with Pam!  I did not want the ridges of the muffin liners so that I why I went without, but I think that would work.  Instead, I just picked up a Norpro nonstick mini cheesecake pan from Amazon in which the bottoms pop up for ease of removal.  Can’t wait to serve these to my guests!  Thanks for this recipe.

      10. I made these mini cheesecakes for Thanksgiving yesterday. I can’t stop eating them!! Best desserts I’ve ever made! I’m a huge fan of pumpkin cheesecake and I’d say these are right up there with Cheescake Factory!!! Thank you for sharing this recipe!!

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