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Pumpkin Cheesecake

Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake trifle
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 Mini Cheesecakes (or one 9" Cheesecake)
Calories: 140kcal
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.
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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: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 105mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1875IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg