Mini Pumpkin Cheesecakes Recipe
Spiced bites with warm fall flavors make these Mini Pumpkin Cheesecakes the perfect dessert choice for Thanksgiving or your next holiday celebration.
Servings: 12 mini cheesecakes
Calories: 176kcal
Ingredients
- 1 (8) ounces package Original Philadelphia Cream Cheese room temperature
- 1/2 cup pumpkin puree
- 1/4 cup + 2 tablespoons sugar
- 1 large egg
- 2 tsp heavy cream
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 tsp pumpkin pie spice (or allspice)
- 1/8 tsp nutmeg
Crust
- 8 gingersnap cookies
- 1 graham cracker
- 1 1/2 tablespoon butter melted
- 1 1/2 tsp brown sugar
- 1/4 cup pecans
- pinch of salt
Vanilla Bean Whipped Cream
- 1 cup heavy cream
- 1 Tbsp granulated sugar
- seeds from 1/4 of a vanilla bean (or 1/4 tsp vanilla bean paste)
- pumpkin pie spice for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a mini cheesecake pan with baking or cooking spray. Set aside.
- In the bowl of a food processor, grind all the ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour the melted butter over. Mix until the crumbs are wet. Press into the bottom of each hole. Place in the oven and bake for 10 minutes.
- While the crust is baking, prepare the cheesecake filling. Beat together the cream cheese, sugar, and pumpkin puree until smooth. Add the spices, vanilla, heavy cream, and egg. Mix until just combined.
- Pour the filling over each crust, dividing evenly. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the pan for 20 minutes before removing the cheesecakes (yes, your cheesecakes will sink a little; this is normal).
- Remove the cheesecakes from the pan using the bottom of a wooden spoon. Use a butter knife to remove the metal bottoms and place the cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
- While the cheesecakes are cooling, prepare the vanilla bean whipped cream. Fit a chilled mixing bowl into your stand mixer. Add the heavy cream, sugar, and scraped vanilla bean seeds. Using the whisk attachment, beat on high for 2–3 minutes until stiff peaks form. Return to the refrigerator until the cheesecakes are ready to be served.
- To assemble, using a mesh sieve, lightly dust the cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream. Enjoy!
Notes
-I used the Chicago Metallic Mini Cheesecake Pan, but you can double the recipe and use a standard-size muffin tin lined with cupcake liners.
To STORE, place the mini cheesecakes in an airtight container and refrigerate them for up to 3 days. For FREEZING, individually wrap each cheesecake in plastic wrap and place them in a freezer-safe bag or container. They will stay good in the freezer for up to 2 months.
To thaw, transfer the cheesecakes to the fridge and let them sit overnight. These cheesecakes are best served chilled, but you can briefly warm them in the microwave if desired.
Nutrition
Calories: 176kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 134mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1972IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
