These Pumpkin Mini Cheesecakes are sweet little treats perfect for fall! With a creamy pumpkin filling and a tasty graham cracker crust, they are simply delightful.
Who can resist a tiny cheesecake? I love making these for gatherings, and they always disappear quickly. Try serving them with a dollop of whipped cream on top—yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are key for the crust. If you’re gluten-free, you can use gluten-free graham crackers or crushed almond flour to achieve a similar texture.
Cream Cheese: Make sure it’s softened for easy mixing. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but a similar flavor.
Pumpkin Puree: Canned pumpkin is the easiest option, but you can also use homemade pumpkin puree if you have fresh pumpkins. Just roast, blend, and strain it before using.
Sour Cream: This adds creaminess. For a lighter alternative, you can use Greek yogurt, which also provides a nice tang. However, keep an eye on the thickness.
How Do I Avoid Cracks in My Cheesecakes?
Cracks can be a common issue with cheesecakes, but there are some easy tricks to minimize them. Here’s what you can do:
- **Mix at low speed:** Overmixing creates air bubbles which can lead to cracks. Mix until just smooth.
- **Don’t overbake:** Remove the cheesecakes while the centers still have a slight jiggle. They will set more while cooling.
- **Cool slowly:** After baking, turn off the oven, crack the door open, and let them cool gradually. This helps reduce temperature shock.
- **Use a water bath:** For extra protection against cracks, bake them in a water bath by placing the muffin tin in a larger pan filled with hot water.
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 2 large eggs
- 1/2 cup sour cream
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes to prepare and 20-25 minutes to bake. Then, you’ll need to chill the mini cheesecakes for at least 3 hours or overnight to fully set. In total, you should plan for about 4 hours, including chilling time. Perfect for making ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This is the perfect temperature for gently baking your mini cheesecakes. While the oven is heating, line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir this mixture until it looks like wet sand. Now, firmly press about 1 to 1.5 tablespoons of this mixture into the bottom of each muffin cup to form the crust. It should be nice and compact!
3. Prepare the Cheesecake Filling:
In a large bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Next, add in 2/3 cup of granulated sugar and the vanilla extract, mixing until well combined. Stir in the canned pumpkin puree along with the pumpkin pie spice—this is where the flavor really shines!
4. Add Eggs and Sour Cream:
Add the eggs to the mixture, one at a time, making sure to beat well after each addition. Then, gently fold in the sour cream until everything is nice and smooth. Your filling is now ready!
5. Fill the Muffin Cups:
Pour the creamy pumpkin filling evenly over the crusts in the muffin tin. Fill each cup nearly to the top while leaving a little room for the cheesecakes to puff up while baking.
6. Bake:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. You’ll want the centers to be set but still slightly jiggly when you gently shake the pan.
7. Cool and Chill:
Once you take them out of the oven, let the mini cheesecakes cool to room temperature. After that, refrigerate them for at least 3 hours or overnight. This step is super important to help them set!
8. Serve and Enjoy:
When you’re ready to serve, carefully remove the mini cheesecakes from the muffin tin. Top each one with a swirl of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. Now you’re all set to enjoy these delicious bite-sized pumpkin delights!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can! Simply roast a pumpkin, then puree it until smooth and strain it to remove excess moisture. Just make sure it’s well-cooked and blended for the best texture in your mini cheesecakes.
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy them again!
Can I Use Non-Dairy Ingredients in This Recipe?
Absolutely! You can use a plant-based cream cheese alternative and coconut cream instead of sour cream to make these mini cheesecakes dairy-free. The flavor may be slightly different, but they will still be delicious!
What if I Don’t Have Pumpkin Pie Spice? Can I Make My Own?
Definitely! You can make your own pumpkin pie spice by mixing together 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. This homemade blend works perfectly in the recipe!
