Easy Mini Pumpkin Cheesecakes Recipe


Creamy pumpkin and fragrant pumpkin pie spice take these Mini Pumpkin Cheesecakes to a whole new level! And they’re so simple to make. An easy and elegant fall dessert that’s perfect for Thanksgiving!

Not looking for mini? Make sure to try my classic Pumpkin Cheesecake Recipe too! OR make sure to check out my Classic Mini Cheesecakes!

Mini pumpkin cheesecakes on a baking sheet.

Creamy Mini Pumpkin Cheesecakes for Fall Baking!

It just wouldn’t be fall without pumpkin cheesecake, in my opinion. I mean, cheesecake is like everything else: it has its seasons. In the spring, it’s cheesecake with caramel. Summer is cheesecake with berries. Winter is cheesecake with chocolate. I don’t make the rules.

And fall? Well, pumpkin is everywhere! Pumpkin cookies, pumpkin cake, pumpkin jelly roll cake, pumpkin pancakes… and, obviously, pumpkin cheesecake! But this year, I’m obsessed with these little mini pumpkin cheesecakes! Each one is made in a muffin cup, so they truly are small and adorable. 

Plus, they’re easy. Super easy! With a crushed cookie crust and simple mix n’ bake filling, you’ll want to make these again and again. 

Mini pumpkin cheesecakes on a baking sheet, one cut open to reveal the middle.

What You’ll Need

This recipe features an easy cookie crust, along with a simple cheesecake filling mixture that only needs a few ingredients.

For the Crust:

  • Gingersnaps: Crushed gingersnaps add a spicy touch to the finished dish. But you can also use graham cracker crumbs for a graham cracker crust if you prefer. To crush the gingersnaps use a blender or food processor into fine crumbs!
  • Sugar: I add a tablespoon of granulated sugar to my crust, but feel free to omit this if the crust is sweet enough to your taste.
  • Butter: Melted butter brings the crust together. Salted or unsalted is fine, whichever you prefer!

For the Cheesecake Filling:

  • Cream Cheese: Set the cream cheese out an hour or so in advance so that it can come to room temperature.
  • Sugar: I use regular granulated sugar, but you could even use brown sugar.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Egg: Like the cream cheese, it’s best if the egg is room temperature.
  • Pumpkin Pie Spice: You can find this on the baking aisle, along with cinnamon, nutmeg, ginger and other spices.
  • Pumpkin: You’ll need a can of pure pumpkin puree. Make sure not to get pumpkin pie filling, which contains a lot of added ingredients and won’t work in this recipe.
  • Whipped Cream: Whipped cream is my favorite optional garnish. You can even add a little cinnamon or maple syrup into the whipped cream for a delicious flavor combination!



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