Can I make these without a muffin tin?

Absolutely! Use a mini cheesecake pan, ramekins, or even a regular 9-inch springform pan. Adjust baking time accordingly – larger pans need 10-15 additional minutes.

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain cooked pumpkin, while pie filling contains added sugars and spices. Always use plain puree for better control over sweetness and spicing.

Why did my cheesecakes crack?

Cracks typically result from overbaking, overmixing, or rapid temperature changes. Bake until just set, avoid overbeating after adding eggs, and cool gradually.

Can I substitute fresh pumpkin for canned?

Yes! Roast pumpkin until tender, then puree until smooth. Make sure to drain excess moisture by straining through cheesecloth for 30 minutes.

How do I know when they're done baking?

Centers should be almost set but still slightly jiggly when gently shaken. They'll continue firming up during the cooling process.

Can I freeze the baked cheesecakes?

Yes, freeze without toppings for up to 2 months. Wrap individually and thaw overnight in the refrigerator before serving.

Mini Pumpkin Cheesecake Recipe (Easy & Delicious!)

Name: Mini Pumpkin Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; ½ cup pumpkin puree; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; Pinch of salt

Description

Creamy mini pumpkin cheesecakes with warm fall spices and a buttery graham cracker crust. Perfectly portioned, smooth, and lightly spiced, these individual desserts are ideal for holidays, parties, or make-ahead entertaining.

Ingredients

Scale

For the Crust:

1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, room temperature
½ cup granulated sugar
2 large eggs, room temperature
½ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt

For Topping (Optional):

Whipped cream
Cinnamon stick pieces
Crushed gingersnap cookies

Smart Substitutions:

Gluten-free: Replace graham crackers with gluten-free cookies or almond meal mixed with a touch of honey
Dairy-free: Use vegan cream cheese and plant-based butter
Lower sugar: Substitute half the sugar with stevia or monk fruit sweetener
Spice variations: Try pumpkin pie spice blend instead of individual spices

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Instructions

1. Prep the Kitchen
Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Bring cream cheese and eggs to room temperature for smooth mixing.

2. Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press about 1 tablespoon firmly into each liner to form a compact base.

3. Prepare the Filling
Beat cream cheese until smooth and fluffy, about 3 minutes. Add sugar and mix well. Beat in eggs one at a time, then mix in pumpkin puree, vanilla, and spices just until combined.

4. Fill and Bake
Divide filling evenly among crusts, filling about ¾ full. Tap the pan lightly to release air bubbles. Bake 22–25 minutes until centers are mostly set but slightly jiggly.

5. Cool and Chill
Turn off oven and crack the door open. Let cheesecakes cool inside for 1 hour, then refrigerate at least 3 hours or overnight until fully set.

Prep Time: 20m
Cook Time: 25m
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 180 calories
Protein: 4g