Creamy Mini Pumpkin Spice Cheesecakes Recipe

These Creamy Mini Pumpkin Spice Cheesecakes are a perfect autumn dessert that combines the smooth, velvety texture of cheesecake with the warm, comforting flavors of pumpkin and pumpkin pie spice. Ideal for fall gatherings, Thanksgiving, or any occasion that calls for a sweet, spiced treat, these individual cheesecakes are sure to delight.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2 large eggs
• Whipped cream and additional pumpkin pie spice for serving

Directions

1. Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
3. In a large bowl, beat the cream cheese until smooth. Add the pumpkin, 1 cup sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
4. Add eggs one at a time, mixing well after each addition.
5. Pour the cheesecake mixture over the graham cracker crust in each cupcake liner, filling them almost to the top.
6. Bake for 25-30 minutes or until the centers are set and a toothpick inserted comes out clean.
7. Allow the mini cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours to set.
8. Before serving, top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 2 hours 45 minutes (including cooling and refrigeration)

Variations

• Pumpkin Caramel Drizzle: Top your mini cheesecakes with a drizzle of homemade or store-bought caramel sauce for added sweetness.
• Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a rich, chocolatey base that pairs beautifully with the pumpkin flavor.
• No-Bake Version: Skip the baking step and refrigerate the cheesecake mixture directly in the muffin tin for a no-bake version of this treat. Just make sure to set for at least 4 hours.
• Vegan Option: Use a dairy-free cream cheese and substitute the eggs with a flax or chia egg to make these mini cheesecakes vegan-friendly.

Storage/Reheating

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 4-5 days. These cheesecakes are best served chilled and will stay firm once refrigerated. For serving, let them sit at room temperature for a few minutes before adding whipped cream, or enjoy them straight from the fridge.

10 FAQs

1. Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use fresh pumpkin, but make sure it’s well-cooked and pureed before using it in the cheesecake mixture.
2. Can I make these cheesecakes ahead of time? Yes, these mini cheesecakes can be made a day or two in advance. Just ensure they are properly stored in the refrigerator until ready to serve.
3. Can I freeze these mini cheesecakes? Yes, you can freeze them for up to 2 months. Wrap each cheesecake individually in plastic wrap and store them in a freezer bag. Thaw in the fridge before serving.
4. What can I use instead of whipped cream for topping? You can use a dollop of mascarpone cheese, a cream cheese frosting, or even a coconut whipped topping for a dairy-free version.
5. How can I make the crust extra crunchy? Bake the graham cracker crust in the muffin tin for about 5-7 minutes before adding the cheesecake filling. This helps firm it up and adds a more pronounced crunch.
6. Can I use a regular pie pan instead of a muffin tin? Yes, you can make this recipe in a standard 9-inch pie pan, though the baking time will be longer. Check the center to ensure it’s set before removing from the oven.
7. Is this recipe gluten-free? This recipe as written contains graham crackers, which usually have gluten. However, you can substitute gluten-free graham crackers or cookies to make it gluten-free.
8. Can I use other spices besides pumpkin pie spice? Yes, you can use a combination of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand.
9. How do I know when the cheesecakes are done baking? The mini cheesecakes are done when the edges are set, and the center is firm. A toothpick inserted into the center should come out clean or with just a few crumbs attached.
10. What should I serve with these mini cheesecakes? These cheesecakes are delicious on their own, but they pair wonderfully with a cup of hot cider, a latte, or even a glass of dessert wine like late-harvest Riesling.

Conclusion

Creamy Mini Pumpkin Spice Cheesecakes are a seasonal treat that brings the best flavors of fall together in one bite-sized dessert. With their smooth pumpkin filling and buttery graham cracker crust, they’re perfect for fall gatherings, holiday dinners, or as a special indulgence. Top them with whipped cream and a sprinkle of pumpkin pie spice for a beautiful and delicious finish. These mini cheesecakes are sure to become a favorite in your fall dessert rotation!

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