Mini Pumpkin Cheesecakes feature an easy cookie crust with a simple pumpkin and cheesecake filling that can be made in advance!
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We have waited all summer for a break in the hot temperatures. Then our thoughts immediately turn to fall and everything pumpkin. We love these mini pumpkin cheesecakes. They are bursting with the delicious combo of pumpkin and cream cheese!
Recipe Ingredient Notes
To make Mini Pumpkin Cheesecakes, you will need the following ingredients:
- 1 cup graham cracker crumbs
- 3 Tablespoons butter
- 1 ½ Tablespoons sugar
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Mini Pumpkin Cheesecakes
- Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 ½ Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
- In a medium size mixing bowl combine the cream cheese, ⅓ cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
- Remove about ¼ of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
- Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about ½ to ⅔ full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
- Bake in a 300℉ oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
- They are delicious with whipped topping on them.
Storage Suggestions
Mini Pumpkin Cheesecakes can be stored in the refrigerator, covered, for up to 5 days. They can also be stored in the freezer. If freezing, wrap them in aluminum foil or plastic wrap, and place them in a heavy duty freezer bag.
Enjoy More Delicious Pumpkin Pie Recipes
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- Mini Pumpkin Pies
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Pie
- Pumpkin Spice Cheesecake
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Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes feature an easy cookie crust with a simple pumpkin and cheesecake filling that can be made in advance!
Serving servings
Ingredients
- 1 cup graham cracker crumbs
- 3 Tablespoons butter
- 1 ½ Tablespoons sugar
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 ½ Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
- In a medium size mixing bowl combine the cream cheese, ⅓ cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
- Remove about ¼ of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
- Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about ½ to ⅔ full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
- Bake in a 300℉ oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
- They are delicious with whipped topping on them.
Notes
Recipe slightly adapted from Cincy Shopper
Nutrition
Calories: 131 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 166 mg · Potassium: 88 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1801 IU · Vitamin C: 1 mg · Calcium: 41 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
could these be frozen for later use?
These will freeze great in a freezer container!
Can these bake up successfully in a muffin cup? I am worried about getting them out of my muffin tins without destroying them. Even if I grease the cups, I still worry.
We made these in regular sized muffin tins. When it was time to remove them from the pan, I ran a small paring knife around the edge to help loosen them. They came out of the pan just fine.
I do not have Graham cracker crumbs. Do you think crushed ginger snaps would work?
Anything with crushed ginger snaps is delicious.
Can I just use cinnamon instead of pumpkin slice? I don’t like nutmeg.
Sure, these are easy to make to your own liking.
Hello! These look absolutely delicious! Would it be possible to cook them in the instant pot just like in your “Easy Instant Pot Mini Cheesecakes Recipe”? Thank you 🙂
We haven’t yet tried it and when we try new recipes like this it usually takes some trial and error.