Mini Pumpkin Cheesecakes

Course Dessert

Cuisine American, Southern

Keyword mini-pumpkin-cheesecakes, pumpkin-cheesecake-recipes

Prep Time 15

Cook Time 25

Chill time 2

Total Time 2 40

Servings servings

Calories 154kcal

Ingredients

1 1/4 cup graham cracker crumbs
3 Tbsp salted butter melted
2 Tbsp light brown sugar
Pumpkin Cheesecake Filling:
10 oz plain cream cheese softened
1 cup pumpkin puree
2/3 cup granulated sugar
1 1/2 Tbsp cornstarch
2 tsp pumpkin pie spice plus additional for garnishing
1/4 tsp salt
1 tsp pure vanilla extract
2 large eggs
whipped cream or Cool Whip for serving

Instructions

Preheat oven to 350°F. Line 14 cups of standard size muffin pan with cupcake liners. Spritz bottoms lightly with cooking spray.
To Make the Crust: In a small bowl blend together graham cracker crumbs, melted butter and brown sugar. Sprinkle a heaping 1 1/2 tablespoons into each cupcake liner. Use a 1/4 cup measuring cup, a shot glass or a pastry tamper to firmly press the crumbs onto the bottom. Chill for 10-15 minutes while you make the filling.
To Make the Pumpkin Cheesecake Filling: Meanwhile, in a medium size bowl use as electric mixer to beat together cream cheese and pumpkin on medium-high speed until smooth, around 2-3 minutes.
To the bowl add sugar, cornstarch, pumpkin pie spice, salt and vanilla beating until fully combined. Add the eggs one at a time beating well after each addition, scraping the side of the bowl to combine.
Use an ice cream scoop to evenly divide the mixture between the muffin cups filling about 3/4 full. (You can also use a measuring cup.)
Bake in the preheated oven for 20-25 minutes or until the tops are dry to the touch and the centers are set when the pan is gently shaken.
Let cool in the pan for 20 minutes then remove to a cooling rack to cool completely.
Transfer to the fridge and chill for at least 2 hours or overnight.
Remove liners and serve topped with whipped cream and a sprinkle of pumpkin pie spice or ground cinnamon.

Notes

Pumpkin Pie Spice Substitution - In place of pumpkin pie spice you can use individual spices to create your own. Blend 1 teaspoon ground cinnamon, 1/2 teaspoon, ground ginger, 1/4 teaspoon ground cloves or allspice and 1/4 tsp ground nutmeg.
Yield May Vary Slightly - I recommend having an extra cupcake pan on hand. I am able to yield 14 cheesecakes with this recipe but this could vary slightly depending on how the pumpkin mixture is divided.
Press the Crust Firmly into the Pan - I find it easiest to use a shot glass or a pastry tamper to pack the crust into the bottom of the paper liners. You may also be able to use a teaspoon in a pinch to make these pumpkin tarts.
Cracking - You can expect these mini cheesecakes to puff up slightly while baking and because of this you may see some cracks form on the tops. Don't panic, as the mini cheesecakes cool they will settle and typically the cracks minimize considerably and sometimes disappear altogether. It's the nature of these little cheesecakes.
Chill Thoroughly - It's important to allow these cheesecakes ample time to chill and set prior to removing the paper liners for easy release.
Whipped Cream - You can top these cheesecakes with Cool Whip or fresh whipped cream.
Homemade Sweetened Whipped Cream - You can expect one cup of heavy cream to make around two cups of fresh whipped cream. Homemade whipped cream should be made and used the day it's made, since it's not as stable as frozen whipped topping. Regardless of amount, the prep is the same.
How to Make Whipped Cream - Whip 1 cup of heavy cream and 1/2 teaspoon vanilla extract on medium-high speed using an electric mixer. Gradually add two to three tablespoons of granulated sugar while beating, adjusting the sweetness to taste. Use this to garnish tops of cheesecakes.

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