Mini Pumpkin Cheesecakes

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Makes 12 mini cheesecakes. From food blogger Nicole at
1 cup graham cracker crumbs
2 Tablespoons brown sugar
2 Tablespoons melted butter
1 Tablespoon maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 package (8 oz.) cream cheese, softened
1/2 cup pumpkin
1 egg, slightly beaten
1 egg white, slightly beaten
1/4 cup packed brown sugar
2 Tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of ground cloves
1 cup heavy cream
powdered sugar to taste
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1. Preheat oven to 375 degrees and lightly grease the insides of a mini cheesecake pan.
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.
You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices.

When baking mini cheesecakes, you can turn the oven temperature down to 350 degrees and bake for a minute or two longer.

If baking the ingredients into a 9-inch springform pan, try baking for 40 minutes at 350 degrees.
Dish   Dessert

Laurie Hogan

Member since Jan 2008

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