Description
These Mini Pumpkin Cheesecakes are a delightful fall-inspired dessert with a creamy pumpkin-spiced filling on a crisp graham cracker crust. Perfectly portioned in a muffin tin, they bake in a water bath to achieve a smooth, crack-free finish. Garnish with whipped cream, caramel drizzle, and a sprinkle of cinnamon or nuts for an irresistible treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3.5 tbsp unsalted butter, melted
- 1/4 tsp salt
- Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust
Filling
- 12 oz cream cheese, softened
- 2/3 cup pumpkin puree
- 2.5 tbsp sour cream
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp all-purpose flour
- 1 tbsp heavy cream
Garnish (optional)
- Whipped cream
- Ground cinnamon
- Salted caramel drizzle
- Crumbled gingersnaps or pecans
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray them to prevent sticking. In a bowl, combine the graham cracker crumbs, salt, sugar, and melted butter until the mixture resembles wet sand. Divide this mixture evenly among the liners, using about 1 heaping tablespoon per cup, and press it firmly into the bottom to form the crust. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed. On low speed, incorporate the egg and egg yolk one at a time, mixing just until combined—avoid overmixing to keep the texture light. Gently fold in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, all-purpose flour, and heavy cream until just combined.
- Assemble and Bake: Spoon the filling evenly over the prepared crusts, filling each cup approximately 1/4 to 1/3 cup. Tap the muffin tin gently on the counter to level the filling and release any air bubbles. Place a large baking sheet on the center oven rack and fill it with enough boiling water to come one-third of the way up the sides of the muffin cups, creating a water bath for gentle baking. Bake at 325°F (163°C) for 18 to 22 minutes, until the edges are set but the centers remain slightly wobbly. Once baking is complete, turn off the oven and leave the door slightly open, allowing the cheesecakes to cool slowly for 20 minutes, which helps prevent cracking.
- Cool and Chill: Carefully remove the muffin tin from the water bath and cool the cheesecakes on a wire rack to room temperature. Refrigerate them for at least 3 hours or preferably overnight to allow the flavors to meld and the texture to firm up. Before serving, garnish with your choice of whipped cream, a sprinkle of ground cinnamon, a drizzle of salted caramel, and crumbled gingersnaps or pecans for added flavor and texture.
Notes
- For a spiced crust alternative, substitute graham cracker crumbs with ginger snap or speculoos cookies.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the eggs to maintain a smooth, creamy texture without cracks.
- Using a water bath helps the cheesecakes bake evenly and prevents cracking.
- Letting the cheesecakes cool slowly in the oven prevents sudden temperature changes that cause cracks.
- These cheesecakes are best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini pumpkin cheesecakes, pumpkin desserts, fall desserts, cheesecake muffins, pumpkin spice cheesecake
