These mini pumpkin cheesecakes are perfect for your fall party! They are just a few bites but full of flavor, especially topped with homemade whipped cream.
Course Dessert
Cuisine American
Keyword cheesecake, mini cheesecake, pumpkin
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Cooling Time 4 hourshours
Servings 12mini cheesecakes
Ingredients
Graham Cracker Crust
1cupgraham crackers
4Tablespoonsgranulated sugar
4Tablespoonsbuttermelted
Pumpkin Cheesecake Filling
8ozblockcream cheese
1cupcanned pumpkin
1/2cupwhite sugar
1teaspoonvanilla extract
1teaspoonpumpkin pie spice
1eggroom temperature
Whipped Cream
1cupheavy whipping creamvery cold
2Tablespoonswhite sugar
1teaspoonvanilla bean paste
pinchofsalt
sprinkleof pumpkin pie spice
Instructions
Graham Cracker Crust
Preheat oven to 350 degrees F. Line 12 muffin tins and set aside.
Add graham crackers, melted butter, sugar, and salt to a food processor. Pulse until fine, a little thicker than sand.
Scoop into 12 lined muffin cups. Using a spoon and fingers, push into lined muffin cups until flat against bottom.
Place in oven and bake for 15 minutes.
Remove from oven and set aside until pumpkin cheesecake filling is prepared.
Pumpkin Cheesecake Filling
Add cream cheese, canned pumpkin, sugar, vanilla extract, pumpkin pie spice and egg into stand mixer or large bowl. Mix with stand or hand mixer until fully combined. Scrape with a rubber spatula, if necessary, then mix until combined.
Scoop into all 12 graham cracker crusts. Once all are filled, bang muffin pan on counter to level out the cheesecake filling.
Place back in oven and cook for another 15 minutes.
Remove from oven and let cool at room temperature for about an hour.
Then, cover the entire muffin tin with plastic wrap and place in refrigerator for at least 3 hours or overnight.
Whipped Cream
Add heavy whipping cream, sugar, vanilla bean paste, and salt to stand mixer or large bowl.
Mix in stand mixer or with hand mixer and mix until fluffy - about 5-7 minutes.
Once cheesecakes are ready to be served, pipe whipped cream on top and then a sprinkle of pumpkin pie spice!
Notes
You can sub vanilla extract for vanilla bean paste in the whipped cream. Pumpkin cheesecake recipe adapted from Live Well, Bake Often.