Pumpkin Cheesecake
Servings: 12 Mini Cheesecakes (or one 9" Cheesecake)
Calories: 140kcal
This Mini Pumpkin Cheesecake recipe combines all the cozy, spiced flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you're hosting a get-together or just craving something sweet after dinner, these mini cheesecakes are easy to make and guaranteed to be a hit!
Print Recipe
Ingredients
12 Mini Cheesecakes
Crust
- ¾ cup graham cracker crumbs
- 1 tablespoon light brown sugar
- 2 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
Filling
- 8 ounces cream cheese 1 package
- ½ cup pumpkin puree plus 1 tablespoon
- 1 large egg room temperature
- 2 tablespoons sour cream
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fresh ground nutmeg
- pinch of cloves
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
9 inch Cheesecake
Crust
- 1¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 4 tablespoons butter melted
- ½ teaspoon cinnamon
Filling
- 24 ounces cream cheese 3 packages
- 15 ounces pumpkin puree 1 can
- 3 large eggs room temperature
- ¼ cup sour cream
- 1½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ⅛ teaspoon cloves
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
For Mini Cheesecakes
- Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.¾ cup graham cracker crumbs, 1 tablespoon light brown sugar, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon
Prepare the Filling
- Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.8 ounces cream cheese, ½ cup pumpkin puree, 1 large egg, 2 tablespoons sour cream, ½ cup granulated sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon fresh ground nutmeg, pinch of cloves, 1 tablespoon all purpose flour, ½ teaspoon vanilla extract
- Pour filling into prepared crusts. Divide batter among the 12 spaces.
- Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
- Top finished cheesecakes with freshly whipped cream.
For Full Size Cheesecake
- Prepare crust by combining crust ingredients in a medium bowl. Mix to combine with a fork. Transfer to a 9 inch springform pan. Use a measuring cup or bottom of a glass to press down the crumbs, to form a crust.1¾ cups graham cracker crumbs, 3 tablespoons light brown sugar, 4 tablespoons butter, ½ teaspoon cinnamon
Pumpkin Filling
- Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.24 ounces cream cheese, 15 ounces pumpkin puree, 3 large eggs, ¼ cup sour cream, 1½ cups granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon fresh ground nutmeg, ⅛ teaspoon cloves, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract
- Pour filling into prepared crust.
- Bake cheesecake 1 hour. Open oven door and let cheesecake cool. Cover with plastic wrap and refrigerate 4 hours before serving.
- Top finished cheesecakes with freshly whipped cream.
Notes
Pan Choice I made 12 mini cheesecakes using a mini cheesecake pan but this recipe can also be made in a muffin pan. If you buy the silicone muffin pans, it makes these cheesecakes easier to remove. The mini cheesecakes may be a tiny bit of extra work to deal with initially, but once baked and cooled, they make a perfect small serving, with no cutting needed. Keep in mind that you may need to make more graham cracker crust mixture if using the muffin pan instead of the cheesecake pan. Storage Information Refrigerator: After baking and chilling, store the cheesecakes in an airtight container in the fridge. They’ll stay fresh for up to 4-5 days, making them a great make-ahead dessert! Freezing: If you want to save some for later, these mini cheesecakes freeze beautifully. Place them on a baking sheet to freeze individually for 1-2 hours, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To enjoy, just thaw them in the refrigerator overnight. Top with whipped cream just before serving.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 105mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1875IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg