Best Mini Pumpkin Pie Cheesecakes: A Fall Favorite Dessert
As the crisp autumn air ushers in a season of pumpkin-spiced everything, there’s nothing more comforting than a warm, spiced dessert. If you’re a fan of both cheesecake and pumpkin pie, you’re in for a treat—literally! The Best Mini Pumpkin Pie Cheesecakes offer the perfect balance of creamy, tangy cheesecake filling, rich pumpkin pie flavors, and a crunchy graham cracker crust. With fall spices like cinnamon, nutmeg, and pumpkin spice rounding out the flavor profile, these mini cheesecakes are a decadent yet approachable dessert. What makes this recipe even better is that it’s ideal for beginners! With just a few easy steps and a little patience for chilling time, you’ll be able to create mini pumpkin pie cheesecakes that look and taste like they were made by a pro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (including chill time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Greek (for the cheesecake layer)
- Diet: Vegetarian
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 6 tablespoons sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the pumpkin pie filling:
- 7.5 ounces pumpkin puree
- 1 large egg
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cheesecake filling (reserved from the previous step)
For garnish (optional):
- Whipped cream
- Pumpkin spice or cinnamon
- Chopped pecans
Instructions
- Prepare the graham cracker crust:
Start by preheating your oven to 350°F (176°C). This will ensure that the oven is ready when the crust is prepared. While waiting, line a standard-sized muffin tin with 12 cupcake liners or lightly spray each mini cheesecake tin cup with non-stick cooking spray.
In a medium-sized bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir everything together until the crumbs are evenly moistened and the mixture holds together when pressed.
Now, divide the mixture evenly among the cups in the muffin tin or mini cheesecake tin, pressing the crumbs firmly into the base of each cup with a spoon or your fingers. This step forms the delicious graham cracker crust that will hold the creamy filling. Bake the crusts in the preheated oven for about 8-10 minutes. Once they turn golden brown and slightly firm up, remove them from the oven and leave the oven temperature at 350°F for the next steps. - Make the cheesecake filling:
While the crusts cool, it’s time to prepare the cheesecake filling. In a medium-sized bowl, use an electric mixer or a hand whisk to beat together the softened cream cheese and sour cream until the mixture is smooth and creamy. It’s important that the cream cheese is softened at room temperature to avoid lumps.
Add the granulated sugar and vanilla extract, and continue mixing until the sugar dissolves completely. Once that’s done, add the eggs one at a time, mixing just until each egg is fully incorporated. Make sure to scrape the sides of the bowl to ensure everything is evenly mixed.
Once the cheesecake filling is smooth and lump-free, scoop out 1/4 cup of the mixture and set it aside for the pumpkin pie layer. Pour the rest of the cheesecake filling into the prepared graham cracker crusts, dividing it evenly among the 12 cups. Smooth the top of each cheesecake layer to ensure it’s evenly distributed. - Make the pumpkin pie filling:
For the pumpkin pie layer, whisk together the pumpkin puree and egg in a medium bowl until smooth. Next, add the reserved 1/4 cup of the cheesecake mixture, brown sugar, pumpkin pie spice, and ground cinnamon. Stir everything together until fully combined.
It’s essential to mix only until the ingredients are incorporated. Overmixing the pumpkin pie layer can cause it to become too runny. Carefully spoon the pumpkin pie mixture on top of the cheesecake layer in each muffin cup, dividing it evenly among the 12 mini cheesecakes. Don’t worry if the layers mix slightly; they will bake together into a beautiful, layered treat. - Bake the mini cheesecakes:
Place the muffin tin back in the oven and bake for 25 minutes. The mini cheesecakes should have set edges, while the center should still be slightly jiggly. Keep an eye on them to avoid overbaking. The center should firm up as they cool, but if baked too long, the texture can become too firm or cracked.
After baking, remove the mini cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Once they’re cool to the touch, transfer them to the refrigerator and let them chill for at least 4 hours. This chilling time is essential to firm up the cheesecakes and give them that perfect creamy texture. - Garnish and serve:
After the mini cheesecakes have chilled, it’s time to add the finishing touches. Top each cheesecake with a generous dollop of whipped cream, a sprinkle of pumpkin spice or cinnamon, and a few chopped pecans for a delightful crunch.
These optional garnishes add an extra layer of flavor and texture, but the mini cheesecakes are delicious even without them. Once garnished, serve the cheesecakes immediately or store them in the fridge for later.
Notes
- Ensure even mixing: For the best texture and consistency, be sure to mix the cream cheese, sour cream, and eggs just until combined. Overmixing can incorporate too much air, which can lead to cracks in the cheesecakes.
- Soften the cream cheese: Before starting, make sure your cream cheese is softened to room temperature. This will help avoid lumps and make it easier to blend into the other ingredients.
- Don’t skip the chilling time: Allow the cheesecakes to chill for at least 4 hours (overnight if possible). This ensures the cheesecake filling firms up and reaches the ideal texture.
- Use a spoon to measure: When measuring your graham cracker crumbs and other dry ingredients, use a spoon to scoop them into the measuring cup rather than directly packing them in. This will ensure accuracy.
- Substitute for dietary preferences: If you need a gluten-free option, simply substitute the graham cracker crust with gluten-free graham crackers or almond flour. You can also make the recipe dairy-free by using plant-based cream cheese and sour cream.
- Watch the baking time: Keep a close eye on your cheesecakes during baking. If they’re overbaked, they can become dry or cracked. The center should still jiggle slightly when they’re done.