If you’re looking for a dessert that perfectly captures the cozy flavors of fall in a delightfully bite-sized form, these Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe are an absolute must-try. Each mini cheesecake offers a luscious, creamy pumpkin filling nestled on a wonderfully spiced, buttery graham cracker crust. They’re not only charming and easy to serve but also bring together the warm spices and velvety texture that make pumpkin desserts so irresistible. Whether you’re hosting a holiday gathering or craving a seasonal treat, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
The magic of this Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe lies in its simple, thoughtfully chosen ingredients. Each one contributes a special element—from the buttery crust to the creamy filling spiced just right to awaken your senses and delight your taste buds.
- Graham cracker crumbs: The foundation of the crust, delivering crunchy texture and a subtle sweetness.
- Granulated sugar: Balances the flavors and helps bind the crust together.
- Unsalted butter, melted: Brings richness and helps hold the crust firmly in place.
- Cream cheese, softened: The creamy base that makes the cheesecake irresistibly smooth.
- Canned pumpkin puree: Offers that earthy, natural pumpkin flavor essential to the fall vibe.
- Powdered sugar: Adds gentle sweetness and helps create a velvety texture in the filling.
- Vanilla extract: Rounds out the flavors with a fragrant touch.
- Eggs: Provide structure and help the cheesecake set perfectly.
- Ground cinnamon: Infuses warm spice, a must-have in any pumpkin dessert.
- Ground nutmeg: Adds a deep, nutty spice to enhance the flavor profile.
- Ground ginger: Brings a subtle heat and complexity to the mix.
- Salt: Balances the sweetness and spices, elevating every bite.
- Whipped cream (optional): For a luscious topping that melts beautifully into the pumpkin richness.
- Cinnamon sticks (optional): Perfect for garnish and adding an elegant touch.
How to Make Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by heating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make sure your mini cheesecakes pop right out without any fuss. Trust me, this little step makes a big difference when it’s time to serve.
Step 2: Create Your Perfect Crust
Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until it looks like wet sand. This combination ensures your crust will be buttery and hold together with just the right crunch.
Step 3: Press and Bake the Crusts
Press about one tablespoon of the graham cracker mixture firmly into the bottom of each cupcake liner. Then, pop the tray into the oven for 5 minutes to set the crusts. This step firms them up so they won’t get soggy when filled.
Step 4: Beat the Cream Cheese
Using an electric mixer, whip the softened cream cheese until it’s smooth and creamy. This creates the silky base for your cheesecake filling that everyone will love.
Step 5: Add Pumpkin and Spices
To the cream cheese, add pumpkin puree, powdered sugar, vanilla, eggs, cinnamon, nutmeg, ginger, and salt. Blend these at low speed until everything is well incorporated. The key here is to mix just until smooth to avoid too much air in the batter, which can cause cracks.
Step 6: Fill the Crusts
Divide the pumpkin cheesecake filling evenly over the pre-baked crusts, filling each cupcake liner about three-quarters of the way full. This leaves just enough room for the cheesecakes to puff and set beautifully in the oven.
Step 7: Bake to Perfection
Return the filled tray to the oven and bake for 15-20 minutes. You’ll want to watch for the centers to become set but still slightly jiggly, which means they’re perfectly creamy inside.
Step 8: Cool and Set
After baking, let the cheesecakes cool in the pan for 10 minutes before transferring to a wire rack. Once at room temperature, refrigerate for at least two hours to let the flavors meld and the texture firm up.
How to Serve Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe
Garnishes
Topping these mini delights with a generous dollop of whipped cream creates the perfect creamy contrast. Add a sprinkle of cinnamon or a cinnamon stick for that charming, seasonal flair that guests will adore.
Side Dishes
Serve these mini cheesecakes alongside hot apple cider or a cup of spiced coffee to amplify the cozy fall experience. They also pair wonderfully with a fresh fruit salad featuring seasonal ingredients like pears and cranberries for a refreshing balance.
Creative Ways to Present
Try placing each mini cheesecake on a decorative fall-themed plate or a small wooden board. Adding a few mini pumpkins, autumn leaves, or cinnamon sticks around the plate creates an inviting and festive presentation perfect for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Store any uneaten mini pumpkin cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to four days, making them a great make-ahead dessert for busy weeks.
Freezing
If you want to keep them longer, freeze the mini cheesecakes individually on a baking sheet until solid, then transfer to a freezer-safe container. They’ll keep well for up to two months and thaw nicely in the fridge overnight.
Reheating
We recommend enjoying these mini cheesecakes chilled, but if you prefer, let them come to room temperature before serving. Avoid microwaving as this can alter the texture and make them less creamy.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If using fresh pumpkin, roast it and puree until smooth. Just be sure to drain any excess moisture so your filling isn’t watery.
Can these mini cheesecakes be made dairy-free?
Yes, you can substitute dairy-free cream cheese and butter alternatives, but the texture and flavor may vary slightly. Look for quality substitutes for the best results.
What if I don’t have all the spices listed?
Ground cinnamon and nutmeg are the stars here, so if you’re missing ginger or a pinch of salt, don’t worry too much. However, each spice adds depth so try not to skip them regularly.
Can I double the recipe for a larger batch?
Definitely! Just bake the mini cheesecakes in batches if you don’t have a large enough muffin tin. The recipe scales well and keeps the same delicious flavor.
How long will these mini cheesecakes keep in the fridge?
Stored properly, they last up to four days. Be sure to keep them covered to prevent them from absorbing fridge odors or drying out.
Final Thoughts
There’s something truly special about making and sharing Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe—these little treats pack a big punch of cozy, flavorful happiness. They’re simple to prepare yet impressive enough to serve to guests or enjoy as a sweet moment of joy for yourself. So go ahead, bake a batch, and watch everyone’s faces light up with delight!
Print
Mini Pumpkin Cheesecakes with Spiced Graham Cracker Crust Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 2h 40m
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Cheesecakes are a delightful fall dessert featuring a smooth and creamy pumpkin-infused cheesecake filling atop a buttery graham cracker crust. Perfectly spiced with cinnamon, nutmeg, and ginger, these individual cheesecakes are easy to make and ideal for serving at holiday gatherings or cozy evenings.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Optional Toppings
- Whipped cream, for serving
- Cinnamon sticks, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make removing the cheesecakes easy after baking.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and the mixture has a wet sand texture.
- Form and Bake the Crusts: Press about 1 tablespoon of the crust mixture firmly into the bottom of each lined muffin cup. Bake the crusts in the oven for 5 minutes, then remove and let them cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
- Combine Filling Ingredients: Add pumpkin puree, powdered sugar, vanilla extract, eggs, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat on low speed until the mixture is smooth and well combined, being careful not to overmix.
- Fill Muffin Cups: Spoon the pumpkin cheesecake filling evenly over the pre-baked crusts, filling each about three-quarters full.
- Bake Cheesecakes: Bake in the preheated oven for 15-20 minutes, until the centers are mostly set but still slightly jiggly.
- Cool the Cheesecakes: Remove from oven and let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill Before Serving: Refrigerate the cheesecakes for at least 2 hours or until fully set.
- Serve: Serve chilled, topped with whipped cream and a cinnamon stick or a sprinkle of cinnamon for garnish, if desired.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the filling to prevent cracks during baking.
- For easy removal, use cupcake liners and press crust firmly.
- Cheesecakes are best served chilled to allow flavors to meld and texture to set.
- Optional toppings like whipped cream and cinnamon sticks enhance presentation and flavor.
