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Serving mini pumpkin cheesecakes with caramel drizzle

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes combine creamy pumpkin-spiced filling with a buttery graham cracker crust for the ultimate fall dessert. Perfectly portioned and easy to serve, they're ideal for gatherings, holidays, or cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup graham cracker crumbs finely crushed
  • 4 tbsp butter melted
  • 2 tbsp brown sugar
  • 1 pinch cinnamon
Pumpkin Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.75 cup pumpkin purée not pumpkin pie mix
  • 0.5 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice

Equipment

  • Muffin Pan
  • Paper Liners
  • Mixing bowl

Method
 

  1. Preheat oven to 325°F (160°C). Line a muffin pan with paper liners.
  2. Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl. Press about 1 tbsp into each liner. Bake crusts for 5–6 minutes, then cool.
  3. Beat cream cheese until smooth. Add brown sugar, pumpkin purée, egg, vanilla, and pumpkin pie spice. Mix gently until just combined.
  4. Spoon filling into liners over crust, about ¾ full. Bake for 18–22 minutes until centers jiggle slightly. Cool in pan for 30 minutes, then chill for at least 2 hours.

Notes

Top with whipped cream, caramel drizzle, or cinnamon before serving. Store in the fridge for up to 5 days or freeze up to 3 months.