Mini Pumpkin Pie Cheesecakes: The Perfect Holiday Treat
Fall is the season for all things pumpkin, and what better way to celebrate than with these Mini Pumpkin Pie Cheesecakes? These adorable treats combine the creamy richness of cheesecake with the spiced goodness of pumpkin pie, all nestled atop a buttery graham cracker crust. They’re perfect for holiday gatherings or any time you want a festive dessert in individual portions. The best part? They’re easy to make and look as impressive as they taste!
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 6 tablespoons sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Pumpkin Pie Filling:
- 7.5 ounces pumpkin puree
- 1 large egg
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cheesecake filling (reserved from above)
Garnish (optional):
- Whipped cream
- Pumpkin spice or cinnamon
- Chopped pecans
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (176°C). Line a standard muffin tin with 12 cupcake liners or spray a mini cheesecake tin with non-stick cooking spray.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until the crumbs are well moistened.
- Evenly divide the crumb mixture among the muffin cups, pressing it down firmly to create the crust.
- Bake the crust for 8-10 minutes, then remove it from the oven and set aside. Keep the oven set to 350°F for the next step.
3. Make the Cheesecake Layer:
- In a medium bowl, beat together the softened cream cheese and sour cream at medium speed until smooth and creamy.
- Add the vanilla extract and granulated sugar, mixing to combine.
- Add the eggs one at a time, mixing gently after each addition to avoid overmixing the batter.
- Reserve 1/4 cup of the cheesecake filling and set it aside for the pumpkin layer.
- Evenly divide the remaining cheesecake filling among the muffin cups, pouring it over the pre-baked crust.
4. Make the Pumpkin Pie Layer:
- In another bowl, beat together the pumpkin puree, egg, brown sugar, pumpkin spice, cinnamon, and the reserved 1/4 cup of cheesecake filling. Mix until smooth but avoid overmixing.
- Carefully spoon the pumpkin mixture over the cheesecake layer in each muffin cup, creating two distinct layers.
5. Bake the Mini Cheesecakes:
- Bake the mini cheesecakes for about 25 minutes, or until the edges are set and the centers are slightly jiggly.
- Once done, remove the cheesecakes from the oven and let them cool completely at room temperature.
- After cooling, transfer the cheesecakes to the refrigerator and chill for at least 4 hours to fully set.
6. Garnish and Serve:
- Before serving, top each mini cheesecake with a dollop of whipped cream. For extra flair, sprinkle them with pumpkin pie spice, cinnamon, or chopped pecans.
- Serve chilled and enjoy the rich, spiced flavors in every bite!
Recipe Notes:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 45 minutes
- Servings: 12 mini cheesecakes
- Calories: 280 kcal per serving
Tips for Perfect Mini Pumpkin Pie Cheesecakes:
- Use softened cream cheese: Make sure your cream cheese is fully softened before mixing to ensure a smooth, lump-free filling.
- Don’t overmix: Be careful not to overmix the cheesecake filling or the pumpkin layer, as this can lead to cracks in the cheesecake.
- Chill completely: Allow the cheesecakes to chill for at least 4 hours in the fridge to ensure they set properly before serving.
Conclusion:
These Mini Pumpkin Pie Cheesecakes are the perfect fusion of two classic desserts: pumpkin pie and cheesecake. With a buttery graham cracker crust, creamy cheesecake filling, and a layer of spiced pumpkin, they’re the ultimate fall treat. Whether you’re hosting a Thanksgiving feast or looking for a fun, individual dessert, these cheesecakes are sure to impress! Serve them with a dollop of whipped cream and enjoy a little slice of fall heaven.
Mini Pumpkin Pie Cheesecakes
- Total Time: 4 hours 45 minutes
- Yield: 12 1x
Description
These Mini Pumpkin Pie Cheesecakes combine the best of two beloved desserts: creamy cheesecake and spiced pumpkin pie. The buttery graham cracker crust provides the perfect base for layers of velvety cheesecake and rich pumpkin filling. Topped with whipped cream and a sprinkle of pumpkin spice, these bite-sized delights are perfect for any fall gathering or holiday celebration.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
Cheesecake Filling:
16 ounces cream cheese, softened
6 tablespoons sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Pumpkin Pie Filling:
7.5 ounces pumpkin puree
1 large egg
2 tablespoons brown sugar
1/2 teaspoon pumpkin spice
1/4 teaspoon ground cinnamon
1/4 cup cheesecake filling (reserved from above)
Garnish (optional):
Whipped cream
Pumpkin spice or cinnamon
Chopped pecans
Instructions
Preheat the Oven:
Preheat your oven to 350°F (176°C). Line a standard-sized muffin tin with 12 cupcake liners or spray each mini cheesecake tin cup with non-stick cooking spray.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the crumbs are moistened.
Evenly divide the mixture among the muffin cups, pressing it down firmly to form the crust.
Bake for 8-10 minutes, then remove from the oven. Leave the oven set to 350°F.
Make the Cheesecake Layer:
In a medium bowl, beat together the softened cream cheese and sour cream at medium speed until smooth.
Add the vanilla and granulated sugar and mix to combine.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing.
Reserve 1/4 cup of the cheesecake filling and set aside. Evenly divide the remaining cheesecake mixture among the muffin cups, pouring it over the baked crust.
Make the Pumpkin Pie Layer:
In another medium bowl, beat together the pumpkin puree, egg, brown sugar, pumpkin spice, cinnamon, and the reserved 1/4 cup of cheesecake filling. Mix until smooth but do not overmix.
Carefully spoon the pumpkin mixture over the cheesecake layers in the muffin tin.
Bake the Cheesecakes:
Bake for about 25 minutes, or until the edges are set and the centers are slightly jiggly.
Once baked, remove the cheesecakes from the oven and let them cool completely at room temperature.
After cooling, transfer the cheesecakes to the refrigerator and chill for at least 4 hours.
Garnish and Serve:
Before serving, top each mini cheesecake with whipped cream. Sprinkle with additional pumpkin pie spice, cinnamon, and chopped pecans, if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280