Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes, are perfect little portions of pumpkin goodness. Delicately flavored pumpkin spiced cheesecakes feature a lightly sweetened graham cracker crust. It’s a loving reminder of fall, that you can enjoy all year round.
Who says pumpkin spice should only be enjoyed in the fall? I’d like to punch that guy in the mouth. Let’s break some rules and enjoy pumpkin spice all year long!
Without taking away from that “much loved” creamy cheesecake, I’ve enhanced the pumpkin flavor with a pumpkin spice blend. While this dessert is perfect for the fall (file this baby away for later), the cinnamon and nutmeg is not overpowering and can be enjoyed any time.
Mini Pumpkin Cheesecake Tips & Tricks
For a simple way to create graham cracker crumbs without the mess, first place the crackers into a ziploc bag. Then after sealing the bag, start crushing the crackers with a rolling pin. Begin by pressing the pin down on the crackers and then start rolling across the bag to make finer cracker crumbs.
Then pour out how much you need for the recipe and seal the bag with any leftover crumbs for storage. Quick and easy!
Once the Mini Pumpkin Cheesecakes cool, you need to refrigerate for at least an hour before serving. If you let them sit overnight the pumpkin flavors will deepen a little bit.
When you’re ready to serve, top with a little shot of whipped cream or add a scoop of vanilla ice cream on the side.
The nice part about cheesecakes is that they freeze really well. Just remove the frozen cheesecake and place in the fridge for a few hours and you’re ready to satisfy your pumpkin cravings.
Need more mini cheesecakes? Try my Mini Berry Cheesecakes or my Mini Hot Cocoa Cheesecakes. But if you need another pumpkin spice idea, whip up some Pumpkin Spice Baked Donut Holes. Viva La Pumpkin Spice!
Little Cheesecakes with big pumpkin spice flavor! Not just a fall favorite, these mini pumpkin spice cheesecakes will be a favorite all year round.
- 2/3 cup graham cracker crumbs
- 2-1/2 tbsp melted butter
- 1 tsp brown sugar
- 1/3 cup white sugar
- 2 tbsp heavy whipping cream
- 1 large egg
- 1 tsp vanilla
- 1 8 oz. package cream cheese softened
- 1 tsp pumpkin spice
- 1/4 cup canned pumpkin puree
- cupcake liners
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Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.
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Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.
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In another bowl add in the cream cheese, egg, sugar, vanilla, pumpkin puree, pumpkin spice and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.
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Bake the mini cheesecakes for 16-17 minutes until the centers set and then let the cakes cool for 10 minutes in the pan. Remove and place on a wire rack until fully cool and then place in the refrigerator for an hour.