Creamy and indulgent, these Mini Pumpkin Cheesecakes feature a rich cheesecake layer topped with a spiced pumpkin filling. Perfect for fall gatherings or holiday celebrations, these individual desserts are as delightful as they are easy to make.

Why You’ll Love This Recipe

Perfectly Portioned: Individual servings make these cheesecakes great for parties or gatherings.
Seasonal Flavors: The warm spices and pumpkin layer capture the essence of fall.

Rich and Creamy: Combines the smooth texture of cheesecake with the velvety pumpkin layer.
Simple and Elegant: Easy to prepare but looks and tastes impressive.
Customizable: Adjust the spice levels or toppings to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For The Crust

1½ cups graham crackers, crushed
2½ tbsp sugar

⅓ cup butter, melted

For The Cheesecake

8 oz cream cheese, room temperature
1 egg

¼ cup sugar
½ tsp vanilla

For The Pumpkin Layer

7.5 oz pumpkin puree

½ cup evaporated milk
1 egg
⅛ cup brown sugar

⅛ cup sugar
½ tsp cinnamon
⅛ tsp nutmeg

⅛ tsp salt

Directions

Prepare the Crust

Preheat the oven to 350°F and line a muffin pan with liners. Lightly spray with nonstick cooking spray.
In a medium bowl, mix the crushed graham crackers, sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of the muffin liners.
Bake the crusts for 10-12 minutes. Remove from the oven and let them cool completely.

Make the Cheesecake Layer

In a medium bowl, beat the cream cheese until smooth.

Add the egg, sugar, and vanilla. Beat until combined.
Chill the mixture in the refrigerator for 30-40 minutes.
Once chilled, spoon the cheesecake mixture evenly over the cooled crusts.

Prepare the Pumpkin Layer

In a medium bowl, whisk the egg until light and fluffy.
Add the pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until fully combined.
Gently pour the pumpkin mixture over the cheesecake layer, using the back of a spoon for an even pour.

Bake

Bake the cheesecakes for 45-55 minutes, or until the sides are set and the center is slightly jiggly.
Remove from the oven and let cool to room temperature, then chill in the refrigerator before serving.

Servings and Timing

Servings: This recipe yields 12 mini cheesecakes.

Preparation Time: 40 minutes
Cooking Time: 55 minutes
Total Time: Approximately 1 hour 35 minutes

Variations

Crust Alternatives: Use gingersnap cookies or crushed digestive biscuits for a unique twist.
Topping Ideas: Add whipped cream, caramel drizzle, or a sprinkle of cinnamon on top before serving.
Dairy-Free Option: Use dairy-free cream cheese and evaporated coconut milk for a vegan-friendly version.

Nutty Crunch: Mix finely chopped pecans into the crust for added texture.
Extra Spice: Increase the cinnamon and nutmeg or add a pinch of ground ginger for a more robust flavor.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual cheesecakes in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Reheating: These cheesecakes are best served cold or at room temperature, so reheating is not necessary.

FAQs

1. Can I make these cheesecakes ahead of time?

Yes, they can be made a day or two in advance and stored in the refrigerator.

2. Can I substitute canned pumpkin pie filling for pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which will alter the recipe. Stick to pure pumpkin puree.

3. Can I use a different type of crust?

Absolutely! Try Oreo crumbs, ginger snaps, or a nut-based crust for variety.

4. What can I use instead of evaporated milk?

Heavy cream or half-and-half can work as substitutes for evaporated milk.

5. How do I know when the cheesecakes are done?

The sides should be set, and the centers slightly jiggly but not liquid.

6. Can I use a regular muffin pan without liners?

Yes, but grease the pan well, or use silicone muffin molds for easier removal.

7. How can I ensure the layers don’t mix?

Pour the pumpkin layer gently over the back of a spoon for even distribution.

8. Can I double the recipe?

Yes, but you may need to bake in batches if you don’t have enough muffin pans.

9. Can I omit the spices?

You can, but the spices add depth to the pumpkin layer. Consider reducing them rather than omitting entirely.

10. How can I prevent cracks in the cheesecake?

Avoid overmixing the cheesecake batter and bake at a consistent temperature.

Conclusion

Mini Pumpkin Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin. These delightful, individually portioned treats are perfect for fall or holiday occasions, impressing your guests while being surprisingly easy to make. Try this recipe today for a dessert that’s sure to become a seasonal favorite!