Best Mini Pumpkin Pie Cheesecakes

Best Mini Pumpkin Pie Cheesecakes are the ultimate fall treat, combining the creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. These individual-sized cheesecakes are easy to make, with a graham cracker crust, smooth cream cheese layer, and a rich pumpkin topping spiced with cinnamon, ginger, and nutmeg. Perfect for Thanksgiving or any fall gathering, these mini cheesecakes are sure to impress your guests. They can be made ahead of time, allowing you to enjoy your party without the stress of last-minute baking.

INGREDIENTS

• Graham cracker crumbs: 1 cup
• Granulated sugar (for crust): 2 tablespoons
• Unsalted butter (melted): 1/4 cup
• Cream cheese (softened): 8 oz
• Granulated sugar (for filling): 1/4 cup
• Vanilla extract: 1/2 teaspoon
• Egg: 1 large
• Pumpkin puree: 1/2 cup
• Egg yolk: 1 large
• Granulated sugar (for pumpkin layer): 1 tablespoon
• Ground cinnamon: 1/4 teaspoon
• Ground ginger: 1/8 teaspoon
• Ground nutmeg: 1/8 teaspoon

INSTRUCTIONS

Step 1:

Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.

Step 2:

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin cup.

Step 3:

In another bowl, beat cream cheese and sugar until smooth. Add vanilla extract and egg, mixing until combined. Spoon cheesecake mixture over each crust.

Step 4:

In a separate bowl, mix pumpkin puree, egg yolk, sugar, and spices. Spread this mixture over the cheesecake layer.

Step 5:

Bake for 25-30 minutes or until set. Let cool, then refrigerate for at least 2 hours before serving.

Serving and Storage Tips

• Top with whipped cream and a sprinkle of cinnamon for extra flair.
• These cheesecakes can be made a day in advance for easy entertaining, and they store well in the fridge for up to 3 days.

Helpful Notes

• To make removal easier, use a muffin tin with paper liners and make sure to refrigerate the cheesecakes before serving.
• If you prefer a gluten-free option, substitute the graham cracker crumbs with gluten-free alternatives.

Tips from Well-Known Chefs

• For a more decadent touch, drizzle the top with caramel sauce or melted chocolate before serving.

Why You'll Love These Mini Pumpkin Pie Cheesecakes

These Mini Pumpkin Pie Cheesecakes are perfect for fall celebrations and Thanksgiving gatherings. They combine the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin pie, creating a delicious, bite-sized dessert that’s easy to make and even easier to enjoy. The combination of graham cracker crust, cream cheese filling, and pumpkin spice topping makes these cheesecakes a crowd-pleasing dessert that will quickly become a favorite at any fall event. Plus, they’re easy to make ahead, so you can focus on enjoying your time with family and friends.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator for up to 3 days, making them perfect for stress-free entertaining.

Can I freeze these mini cheesecakes?

Yes, you can freeze these mini cheesecakes. After baking and cooling, wrap them tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works great in this recipe. Just make sure to drain any excess moisture to avoid making the cheesecakes too watery.

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Conclusion

These Mini Pumpkin Pie Cheesecakes are a delicious twist on classic pumpkin pie, with layers of graham cracker crust, creamy cheesecake, and a spiced pumpkin topping. Perfect for fall gatherings, Thanksgiving, or anytime you’re craving a bite-sized dessert. Top with whipped cream and a sprinkle of cinnamon for extra flair!