Print

Best Easy Mini Pumpkin Cheesecakes Recipe—Light & Creamy

mini pumpkin cheesecakes - featured image
Print Recipe

These light & creamy mini pumpkin cheesecakes are the perfect fall dessert—rich, creamy, and full of warm pumpkin spice, but surprisingly light. They’re easy to make, perfect for gatherings, and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line mini muffin tins with paper liners.
  2. In a small bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and ¼ teaspoon cinnamon. Stir until mixture resembles wet sand.
  3. Press about 1 teaspoon of crust mixture into the bottom of each liner. Use the back of a spoon to press firmly and evenly.
  4. Bake crusts for 5 minutes, until set and barely starting to brown. Set aside to cool. Keep oven on.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down bowl.
  6. Add ¾ cup sugar and beat for another minute until light and airy.
  7. Add eggs one at a time, beating on low speed just until incorporated. Do not overmix.
  8. Add pumpkin puree, sour cream, 1 teaspoon vanilla, pumpkin pie spice, ½ teaspoon cinnamon, and salt. Mix on low until just combined. Scrape bowl and mix briefly.
  9. Using a cookie scoop or small spoon, divide filling evenly among prepared crusts, filling each cup about ¾ full.
  10. Tap muffin tin gently on counter to release air bubbles. Pop large bubbles with a toothpick.
  11. Bake at 325°F (163°C) for 15-18 minutes, until edges are set and centers are slightly jiggly.
  12. Cool in pan on a wire rack for 15 minutes. Then transfer pan to refrigerator and chill for at least 2 hours, or overnight.
  13. Just before serving, make whipped cream: In a chilled bowl, beat cold heavy cream, powdered sugar, and ¼ teaspoon vanilla with an electric mixer on medium-high until soft peaks form, about 2-3 minutes.
  14. Pipe or spoon a dollop of whipped cream onto each chilled cheesecake. Dust with cinnamon or nutmeg.

Notes

Room temperature ingredients are essential for a smooth, creamy texture. Do not overmix after adding eggs to prevent cracks. For a water bath alternative, place a small pan of hot water on the oven rack below the cheesecakes. Let cheesecakes cool gradually before refrigerating. Chill for at least 2 hours, preferably overnight. Use a cookie scoop for consistent sizes. For gluten-free, use gluten-free cookie crumbs. For dairy-free, use dairy-free cream cheese and coconut cream. For low-sugar, use monk fruit sweetener or reduce sugar to ½ cup. Store in an airtight container in the refrigerator for up to 5 days. Freeze untopped cheesecakes for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecakes, light cheesecake, creamy cheesecake, fall dessert, pumpkin dessert, mini cheesecake, easy cheesecake

Find it online: https://morselora.com/best-easy-mini-pumpkin-cheesecakes-recipelight-and-creamy/