Mini Pumpkin Cheesecakes
They're so much easier than a full-sized cheesecake.
By Diana Long
Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Jump to recipeIf you're in the mood for a pumpkin dessert, allow us to introduce you to these mini pumpkin cheesecakes. These miniature desserts are just about the cutest thing you can bring to Thanksgiving dinner! And they're much easier to make and serve than any full-sized cheesecake recipe. To shave a few minutes off of the prep time, grab a box of prepared graham cracker crumbs, or add a custom spin by swapping the graham crackers for another variety of cookie in the crust. Try pecan sandies, gingersnaps, or even Oreos! (You’ll need about 1 cup of crumbs.)
How to make mini pumpkin cheesecakes:
Making mini pumpkin cheesecakes isn’t all that different from preparing a standard pumpkin cheesecake. It just requires using smaller amounts of the same ingredients and using a muffin pan in place of the springform pan. Line the 12-cup muffin pan with foil or paper liners in order to make easy work of removing the mini cheesecakes from the pan. One other thing to remember about scaling down is that you won’t use the entire can of pumpkin puree, which means it's a perfect opportunity to try a canned pumpkin recipe with what's leftover.
How long do you bake mini pumpkin cheesecakes?
Mini cheesecakes cook much more quickly than a standard cheesecake and take about 10 to 12 minutes to bake. Like a full-sized cheesecake, the jiggle test is the best way to tell if these mini cheesecakes are done. Give the muffin tin a gentle shake, and the centers of the cheesecakes should jiggle just slightly.
How do you get mini cheesecakes out of the tin?
Mini cheesecakes are notoriously difficult to pry out of a muffin tin. That's why we used muffin liners for these! The liners make it super easy to pull the cheesecakes out of the pan, without any fear of the crust hanging behind. Just be sure to remove the liners before you top with whipped cream and serve 'em to guests.
Can you make mini pumpkin cheesecakes ahead of time?
You sure can! You can make these mini cheesecakes up to two days in advance. The easiest way to store them? Keep the cheesecakes in the muffin tin and cover the whole pan well in plastic wrap.
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Ingredients
For the crust:
- 7
graham crackers (full sheets)
- 1 1/2 Tbsp.
packed light brown sugar
- 1/4 tsp.
kosher salt
- 5 Tbsp.
unsalted butter, melted
For the filling:
- 8 oz.
cream cheese, softened
- 3 Tbsp.
packed light brown sugar
- 2 Tbsp.
maple syrup
- 1
large egg
- 1
large egg yolk
- 1 cup
pumpkin puree
- 1 tsp.
vanilla extract
- 1/2 Tbsp.
cornstarch
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
ground ginger
- 1/8 tsp.
ground nutmeg
- 1/8 tsp.
kosher salt
Whipped cream, for serving
Directions
- Step 1For the crust: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
- Step 2Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist.
- Step 3Scoop a heaping tablespoonful of the graham cracker crumb mixture into each muffin liner. Using the bottom of a measuring cup or drinking glass, press the crumbs flat into the bottom of each cup. Bake the crusts until golden, about 5 minutes. Transfer the muffin tin to a wire rack to cool while you prepare the filling.
- Step 4For the filling: Using an electric mixer, beat the cream cheese, brown sugar, and maple syrup in a large bowl at medium-high speed until combined and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Lower the mixer speed and beat in the egg and egg yolk just until incorporated. Beat in the pumpkin and vanilla until combined. Beat in the cornstarch, cinnamon, ginger, nutmeg, and salt.
- Step 5Divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. Bake until the edges are set and dry and centers are slightly jiggly, 10 to 12 minutes.
- Step 6Cool the cheesecakes in the pan on a wire rack for 30 minutes. Transfer to the refrigerator until cooled completely, at least 1 hour. To serve, remove the cheesecakes from the pan and peel away the liners. Arrange the cheesecakes on a serving platter and topped with whipped cream.
Tip: Make these up to two days in advance! Keep covered in the refrigerator until ready to serve.
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