Mini Pumpkin Cheesecakes

You get the best of both worlds with these delicious mini pumpkin cheesecakes. A sweet graham cracker crust, topped with a creamy layer of cheesecake, and then finally a rich and custardy layer of pumpkin pie.

These mini pumpkin cheesecakes are the perfect fall dessert for any occasion or celebration. Perfectly proportioned with little to no mess while serving.

Most mini pumpkin cheesecake recipes combine the cheesecake filling and pumpkin pie filling together prior to being poured onto the crust and baked. My mini pumpkin cheesecakes are different. I add each portion in layers resulting in a visually appealing dessert. Not just tasty.

The First Layer – The Graham Cracker Crust

This classic graham cracker crust is the most common for cheesecakes. Simply made with just three ingredients: graham crackers, sugar, and melted butter. The ingredients are mixed together and pressed firmly into a prepared muffin pan and then baked.

The melted butter and the sugar help to bind the graham cracker crumbs together building a sturdy base. Remove the crust layer from the oven and let them cool completely before adding the cheesecake mixture.

The Second Layer – The Cheesecake

The secret to a good and creamy cheesecake is room temperature ingredients, including the eggs. Cold cream cheese will result in lumpy or clumps of cream cheese in your mixture. The room temperature ingredients form an emulsion, which traps air. While in the oven baking, that trapped air expands resulting in a fluffy and full baked treat.

The Final Layer – The Pumpkin Pie

This thick pudding like textured layer is filled with fall flavors. Brown sugar, cinnamon, and nutmeg perfectly compliment the canned pumpkin puree. Evenly layered on top of the cheesecake filling and baked to solidify and perfect the flavors. This dessert leaves an inviting aroma in your home of fresh baked fall.

Each layer is nearly effortless, using either a stand mixer or a hand mixer to do most of the work. Preparing these mini pumpkin cheesecakes would be the perfect opportunity for little helpers in the kitchen.

How to Know When The Pumpkin Pie Layer is Cooked

Because this pumpkin pie layer is thin and the entire dessert is smaller than a normal sized pie, the baking time will be much shorter. For the sake of preserving the beauty of this dessert, I have come up with two methods to assure your pumpkin layer is cooked.

1) Instead of the classic way of checking a pie by inserting a knife into the center, try a toothpick instead. When the toothpick inserted just through the pumpkin layer comes out clean, your dessert is baked through. Be advised, this method may crack your dessert.

2) The no poke way of checking for doneness is the jiggle test. Using an oven mitt, give your muffin pan a little jiggle. When the pie is done, it will have a slight jiggle but should not be too wiggly.

Avoiding cracks while baking

Bake your mini pumpkin cheesecakes on the lower rack. Placing them too high in the oven will result in the top of the pie layer getting too hot and cracking. This may also cause the filling to settle while cooling. Settling would cause cracking or for the top to sink in or pull away from the paper liner.

Storing Mini Pumpkin Cheesecakes

Because these little treats are made fresh, they should always be kept in the refrigerator in an air tight container until you are ready to serve them. If you are storing them for just a short time, these mini pumpkin cheesecakes can be placed on a plate or platter and wrapped with plastic wrap or foil.

Mini pumpkin pie cheesecakes can be frozen up to three months. Place in an airtight container. Just be sure to pull them out and defrost completely before serving.

How long do Mini Pumpkin Cheesecakes last

If you can make these last any length of time, you are lucky! Be sure to store them in an air tight container and these Mini Pumpkin Cheesecakes can last in the refrigerator for up to five days.

These little cheesecakes can be topped with a dollop of cool whip, a pretty swirl of ready whip, or homemade whipped cream.

Pumpkins are a sign of harvest time and will be perfect for any fall or winter dessert. These two classics desserts are taken to the next level with these layered mini pumpkin cheesecake. Serve these tasty little treats at your holiday parties or get togethers and you will have people begging you for the recipe.

Mini Pumpkin Cheesecake Ingredients

• Pumpkin puree
• Brown sugar
• Sugar
• Evaporated milk
• Cinnamon
• Nutmeg
• Egg
• Salt
• Cream cheese
• Vanilla
• Graham crackers
• Butter

How to Make Mini Pumpkin Cheesecakes

• Preheat oven to 350° and line a muffin pan with cupcake liners and lightly spray with nonstick cooking spray. Set aside.

For The Crust

• In a medium bowl, add graham crackers, sugar, and butter and mix until combined.
• Press graham cracker crust into the bottom of muffin liners.
• Bake for 10-12 minutes. Remove from oven and let cool completely.

For The Cheesecake

• In a medium bowl, beat cream cheese until smooth.
• Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.
• Spoon on top of cooled graham cracker crust.

For The Pumpkin Layer

• In a medium bowl, whisk eggs until light and fluffy.
• Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
• Pour pumpkin mixture over cream cheese (best to pour the pumpkin mixture on top of a tablespoon so it flows gently off the spoon onto the cream cheese, which helps create an even layer).
• Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.

Try These Delicious Mini Pumpkin Cheesecakes Today

Here are a few more incredible dessert recipes that are on the blog:

• Apple Cinnamon Hand Pies
• Peanut Butter S’mores Brownies
• Pumpkin Cheesecake with Candied Pecans
• Maple Cinnamon Rolls

Try this amazing Pumpkin Pecan Bread Pudding from Great Grub Delicious Treats.

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