Go Back
Print
Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Little Cheesecakes with big pumpkin spice flavor! Not just a fall favorite, these mini pumpkin spice cheesecakes will be a favorite all year round.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
cooling time 1 hour 10 minutes
Total Time 26 minutes
Servings 9

ingredients

  • 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

instructions

  1. Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.

  2. 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.

  3. 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.

  4. 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.