Irresistible Mini Pumpkin Pie Cheesecakes Recipe for Fall

Dive into the cozy embrace of autumn with these delightful mini pumpkin pie cheesecakes that blend creamy richness with seasonal spice.

Silky smooth cheesecake meets classic pumpkin pie in a perfectly portioned treat that captures fall’s warmth.

Each bite delivers a luxurious combination of velvety cream cheese and traditional pumpkin pie flavors.

The graham cracker crust provides a delicious crunch that complements the soft, decadent filling.

Warm spices like cinnamon and nutmeg dance through these miniature desserts, creating an irresistible aroma.

Topped with a dollop of whipped cream, these individual cheesecakes are sure to become your new favorite autumn indulgence.

Bake a batch and savor the magic of the season in every delectable spoonful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 4 hours 45 minutes

Calories: 276 kcal

Servings: 13

Ingredients List for Mini Pumpkin Pie Cheesecakes

• Graham Cracker Crumbs: Provides a classic, buttery base that adds delightful texture and nostalgic flavor to the dessert.
• Sugar: Enhances the sweetness and helps bind the crust ingredients together.
• Butter: Creates a rich, golden crispness and helps the crust hold its shape.
• Cinnamon: Adds warm, aromatic depth that complements the pumpkin flavor.

• Cream Cheese: Delivers smooth, tangy richness and creates the signature creamy cheesecake texture.
• Sour Cream: Adds subtle tanginess and helps create a velvety, light consistency.
• Vanilla: Brings a sweet, fragrant undertone that elevates the entire dessert.
• Granulated Sugar: Balances and sweetens the creamy filling.
• Eggs: Bind the ingredients and provide structure to the cheesecake layer.

• Pumpkin Puree: Introduces classic autumn flavor and beautiful orange color.
• Brown Sugar: Offers deep, caramel-like sweetness that pairs perfectly with pumpkin.
• Pumpkin Pie Spice: Delivers quintessential fall warmth with its blend of cinnamon, nutmeg, and other spices.
• Cinnamon: Enhances the pumpkin's natural sweetness with its comforting aroma.
• Egg: Helps bind the pumpkin mixture and create a smooth consistency.

Mini Cheesecake Tools for Pumpkin Pies

• Muffin Tin: 12-cup standard size, essential for creating perfect mini cheesecakes.
• Cupcake Liners: Paper liners help easily remove cheesecakes and prevent sticking.
• Mixing Bowls: Medium-sized bowls needed for preparing crust, cheesecake, and pumpkin layers.
• Electric Mixer: Helps blend cream cheese, sour cream, and other ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements ensure consistent recipe results.
• Spatula: Great for scraping bowl sides and evenly distributing mixtures.
• Cooling Rack: Allows cheesecakes to cool to room temperature before refrigerating.

Steps to Prepare Mini Pumpkin Pie Cheesecakes

Pumpkin Pie Cheesecake Bites

• Crust Preparation

Crumble graham crackers and mix with melted butter, creating a sandy texture that will form the delicious base of each mini dessert. Press this mixture firmly into muffin tin cavities, creating a compact foundation.

• Cheesecake Layer

Blend cream cheese until silky smooth, incorporating eggs and sugar gently. The key is creating a luxurious, creamy mixture that will serve as the first delectable layer of these mini treats.

• Pumpkin Magic

Fold pumpkin puree with warm autumn spices, creating a vibrant orange layer that will sit beautifully atop the creamy cheesecake base. The spices will infuse each bite with cozy seasonal flavors.

• Baking Adventure

Place the muffin tin in a preheated oven, allowing the layers to set and meld together. Watch carefully as the edges become firm while the center remains slightly soft, promising a perfect texture.

• Cooling and Finishing

Allow these little delights to cool completely, then refrigerate to help them set. Before serving, crown each bite with a dollop of whipped cream and a sprinkle of cinnamon for that extra touch of indulgence.

Tips to Perfect Mini Pumpkin Pie Cheesecakes

• Use room temperature ingredients to ensure smooth, lump-free mixing and consistent texture throughout your mini cheesecakes.
• Swap graham crackers for gingersnap cookies or crushed speculoos for a deeper, spicier base that complements the pumpkin flavor perfectly.
• Create a water bath by placing the muffin tin in a larger pan filled with hot water during baking to help prevent surface cracks and ensure even cooking.
• These mini cheesecakes can be prepared up to 3 days in advance, storing them covered in the refrigerator for hassle-free entertaining and stress-free dessert planning.
• Experiment with different garnishes like caramel drizzle, toasted marshmallow fluff, or a sprinkle of candied pecans to elevate the presentation and add extra texture and flavor.

Mini Pumpkin Cheesecakes – Serving Options

• Fall Flavor Fusion: Pair these mini pumpkin pie cheesecakes with a warm cup of spiced apple cider or a rich caramel latte for a cozy autumn dessert experience.
• Festive Presentation Platter: Arrange the mini cheesecakes on a rustic wooden board with scattered whole pecans, cinnamon sticks, and a light dusting of powdered sugar to create a stunning thanksgiving dessert display.
• Creamy Topping Adventure: Experiment with different whipped cream variations like maple-infused whipped cream or a dollop of cinnamon-spiced mascarpone to elevate the dessert's flavor profile and add an extra layer of indulgence.
• Make-Ahead Party Trick: These mini cheesecakes can be prepared up to two days in advance, stored in an airtight container in the refrigerator, making them perfect for stress-free holiday entertaining or potluck gatherings.

Storage for Mini Pumpkin Pie Cheesecakes

• Smart Refrigeration Strategy: Store these delightful mini cheesecakes in an airtight container within the refrigerator for up to 5 days. Keep them away from strong-smelling foods to maintain their delicate flavor profile.
• Freezing Magic: Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. These treats can stay frozen for 2-3 weeks without losing their creamy texture or taste integrity.
• Make-Ahead Magic: Prepare the entire batch up to 2 days before your event. The flavors actually deepen and become more complex when resting in the refrigerator, making them even more delicious.
• Temperature Transition Tips: Always remove cheesecakes from the refrigerator 15-20 minutes before serving. This gentle warming allows the flavors to bloom and creates a softer, more luxurious eating experience.

Adorable Mini Pumpkin Pie Cheesecakes

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4.8 from 20 reviews

• Total Time: 4 hours 45 minutes
• Yield: 13 1x

Print Recipe

Description

Delicate mini pumpkin pie cheesecakes blend creamy textures with classic autumn spices, creating an irresistible dessert. Guests will savor each perfectly portioned bite of seasonal comfort that satisfies sweet cravings with minimal effort.

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Ingredients

Scale 1x2x3x

• 16 oz (454 g) cream cheese, softened
• 7.5 oz (213 g) pumpkin puree
• 2 large eggs
• 1 large egg
• 1 ½ cups (180 g) graham cracker crumbs
• 5 tablespoons (71 g) unsalted butter, melted
• 6 tablespoons (90 ml) sour cream
• ½ cup (100 g) granulated sugar
• 3 tablespoons (36 g) granulated sugar
• 2 tablespoons (25 g) brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin spice
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cinnamon
• ¼ cup cheesecake filling
• Whipped cream (optional)
• Pumpkin spice or cinnamon (optional)
• Chopped pecans (optional)

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Instructions

1. Preparation: Set oven to 350°F and line a muffin tin with cupcake liners, ensuring effortless dessert removal.
2. Crust Creation: Combine graham cracker crumbs, melted butter, sugar, and cinnamon into a cohesive mixture, pressing firmly into each muffin cavity to form a compact foundation.
3. Crust Toasting: Bake the crust for 8-10 minutes until achieving a golden, crisp texture that provides structural integrity.
4. Cheesecake Base: Whip cream cheese and sour cream until silky smooth, gently folding in vanilla and sugar while maintaining a delicate consistency.
5. Egg Integration: Incorporate eggs individually, stirring minimally to preserve the filling’s luxurious texture.
6. Pumpkin Layer: Divide the cheesecake mixture, blending a portion with pumpkin puree, brown sugar, additional eggs, and warming spices to create a rich, autumnal filling.
7. Layering Technique: Distribute the plain cheesecake batter across pre-baked crusts, then artfully top with the pumpkin-spiced mixture to create an elegant two-toned effect.
8. Baking Process: Bake for 25 minutes, monitoring for set edges and a subtle center wobble that indicates perfect doneness.
9. Cooling and Setting: Allow mini cheesecakes to cool completely at room temperature, then refrigerate for at least 4 hours to develop optimal flavor and firm texture.
10. Finishing Touch: Garnish with billowy whipped cream, a delicate dusting of pumpkin pie spice, and optional toasted pecans just before serving to elevate the visual and flavor profile.

Notes

• Prevent Cracking: Minimize overmixing and avoid high-speed mixing to keep the cheesecake filling smooth and prevent surface cracks.
• Temperature Matters: Ensure all ingredients are at room temperature for seamless blending and consistent texture.
• Baking Precision: Use a water bath or place a pan of hot water in the oven to create humid environment, reducing chances of surface cracking.
• Chilling Technique: Allow cheesecakes to cool gradually to room temperature before refrigerating, preventing sudden temperature shock that can cause structural damage.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 276
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 68 mg