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Perfect Mini Pumpkin Cheesecakes: Easy Fall Dessert

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These mini pumpkin cheesecakes hit that sweet spot between rich and light, with a spiced pumpkin filling that’s perfectly balanced by a buttery, salty-sweet graham cracker crust. They are the ultimate fall dessert, easy enough for a Tuesday night baking project but impressive enough for a holiday table.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir with a fork until every crumb is moistened. It should look like wet sand. If it’s too dry, add a teaspoon more melted butter.
  3. Divide the crust mixture evenly among the 12 muffin cups. Use a small glass or a measuring cup to press the crumbs down firmly. You want a compact, even layer. Pop the tin in the fridge while you make the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes. Scrape down the sides and the bottom of the bowl with a spatula.
  5. Add the granulated sugar and brown sugar. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  6. Add the pumpkin puree, sour cream, and vanilla extract. Beat on low speed until just combined.
  7. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape the bowl after the second egg.
  8. Sprinkle the pumpkin pie spice and cinnamon over the batter. Fold them in gently with a spatula until evenly distributed.
  9. Remove the muffin tin from the fridge. Divide the filling evenly among the 12 cups, filling each one almost to the top.
  10. Bake for 18-22 minutes. The edges should be set, and the centers should still have a slight jiggle when you gently shake the pan.
  11. Let the cheesecakes cool in the pan on a wire rack for 30 minutes. Then transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix once eggs are added to avoid cracks. The centers should jiggle when you remove them from the oven; they will set as they cool. Chill for at least 4 hours, preferably overnight, for the best texture. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut oil or plant-based butter in the crust.

Nutrition

Keywords: mini pumpkin cheesecakes, fall dessert, pumpkin cheesecake, mini cheesecake, Thanksgiving dessert, easy cheesecake recipe

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