Mini pumpkin cheesecake combines the best part of creamy cheesecake with pumpkin spice flavor. It’s the perfect bite sized dessert for any fall celebration including Thanksgiving!
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Mini Pumpkin Cheesecake Recipe
Is there any such thing as too much pumpkin? In my world, the answer is no! This time of year I’m eating pumpkin everything…pumpkin chocolate chip cookies, pumpkin chili and roasted pumpkin seeds by the handful.
This pumpkin cheesecake is one of my favorite recipes! It has a smooth, velvety texture like my favorite easy cheesecake bars and is bursting with pumpkin spiced flavor like my pumpkin cheesecake bars recipe. The miniature sized portion is also the perfect fall treat just like this mini pumpkin pie!
Find the full printable recipe with specific measurements below.
- Gingersnaps: These ginger cookies make the perfect base for these tiny pumpkin desserts.
- Sugar: I like to add a little granulated sugar to the crust for a little extra sweetness.
- Butter: Melted, salted butter helps bind the crust together and helps cut the sweetness.
- Cream cheese: Every great cheesecake filling starts with cream cheese, and this one is no different.
- Brown sugar: I love the way brown sugar helps balance the pumpkin flavor.
- Pumpkin: I use homemade pumpkin puree, but canned works well too.
- Eggs: Just 1 large egg keeps the filling together.
- Vanilla: I like to add a little vanilla extract to bring out all the flavors of the filling.
- Sour cream: This gives a little tang and adds creaminess.
- Flour: It doesn’t require much to give the filling structure.
- Pumpkin pie spice: Cinnamon, nutmeg, and cloves, and allspice give this cheesecake its spice.
- Toppings: Whipped cream and caramel sauce complete these sweet desserts.
How to Make Mini Pumpkin Cheesecakes
- Crust. Instead of a traditional graham cracker crust, I chose to use a gingersnap crust and I love that it adds so much flavor. The gentle spice from the gingersnaps works perfectly with the pumpkin! I crushed mine with a food processor, but a plastic bag and a rolling pin works great, too.
- Filling. Next you’ll whip up the filling. Mine is a little more yellowish because I used homemade pumpkin puree, but it works great with either fresh or canned puree.
- Bake. I baked my cheesecakes in my favorite mini cheesecake tin, but they would also work wonderfully in a muffin tin. Because the mini cheesecakes are a little tricky to get out, I would recommend using paper liners if you’re using a muffin tin. You could also easily make this recipe into a full size pumpkin cheesecake by doubling the recipe and baking it in a 9- or 10-inch springform pan.
- Chill. Once they have baked, it’s important to let them chill completely before serving. I topped mine with whipped cream and some caramel sauce (If buying store-bought, I love the Torani brand sauce!) and they were absolutely amazing that way! They taste like pumpkin pie, except richer and more decadent. This easy recipe is definitely going to be a favorite dessert all throughout the fall!
Yes! This recipe actually freezes very well. Just wrap the pumpkin cheesecake in plastic wrap or foil and store in the freezer in a freezer bag. I wouldn’t store for any longer than a month. If making the minis, I would wrap each mini cheesecake individually then place all in large freezer bag.
Yes, this is an important step! The cheesecakes needs to come to room temperature first and should not be warm when refrigerating. Once they have cooled down, transfer to the fridge and let chill for at least 1 hour (or overnight is even better).
Yes! The cream cheese should be at room temp before mixing the filling. Check out these tips for how to soften cream cheese.
More Fall Desserts
Mini Pumpkin Cheesecake
- 10 gingersnaps
- 2 to 3 Tablespoons melted, salted butter
- 1 to 2 teaspoons granulated sugar
- Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
- Using a food processor (or a plastic bag and a rolling pin), pulse the gingersnaps until finely crumbled.
- In a medium bowl, mix the crushed gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the tin. Bake 8 minutes. Let cool slightly.
- While the crust is cooling, in a large bowl, beat together the cream cheese and brown sugar with an electric mixer until well blended. Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling evenly into the muffin cups, filling nearly to the top.
- Bake 20 to 25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Let cool and chill in refrigerator at least one hour.
- When ready to serve, pipe whipped cream on top and drizzle with caramel sauce.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Photography and recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.