The perfect size these mini pumpkin cheesecakes are a great individual dessert for parties! Step-by-step photos show you how to make these delicious mini cheesecakes, filled with lots of pumpkin and warm spices you will adore this fall-inspired dessert!
- 100 Grams (1 Cup) Speculoos Cookies
- 3 Tablespoons Butter, melted
Pumpkin Cheesecake Filling
- 16oz Cream Cheese completely softened to room temperature
- 200 Grams (1 Cup) Light Brown Sugar
- 8oz (1 Cup) Pure Pumpkin Puree (NOT Pumpkin Pie filling)
- 2 Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Pure Vanilla Extract
- 2oz (1/4 Cup) Sour Cream, at room temperature
- 2 Large Eggs + 1 Large Egg Yolk, at room temperature
- Homemade Whipped Cream or Store-bought
- Pumpkin Pie Spice for sprinkling
- Preheat the oven to 350F/180C. Line two regular size cupcake pans with liners and set aside.
- Use a food processor to pulse the graham crackers into crumbs or place them in a plastic bag and crush with a rolling pin into fine crumbs. In a small bowl combine graham crumbs and butter, until a sand-like texture is reached and all the crumbs are evenly moistened.
- Use a tablespoon to dump the crust into each liner. I like to use the top of a spice jar to press the crust into place tightly. Bake for 5 minutes then set aside while you prepare the cheesecake filling.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat cream cheese for 2 minutes on low-medium speed. Make sure to scrape down the sides of the bowl, the cream cheese should be smooth with no lumps.
- Mix in granulated sugar for a minute or two, again scraping down the sides of the bowl, this will really loosen the cream cheese. Next add the pumpkin puree, pumpkin pie spice, vanilla, and sour cream. Beat for another 2-3 minutes on low-medium speed. You want to make sure everything is fully combined and there are no white spots. You should have a creamy batter with no lumps. Add in the eggs one at a time, making sure there are no traces of yolk left behind.
- I like to use a large cookie scoop to evenly pour the batter into the prepared cupcake pan. I also like to take a 9X13 or roasting pan and fill it with warm water then place it on the bottom shelf in the oven to create a more evenly heated moist environment for the cheesecakes to bake. Place the trays on the middle/top shelves.
- Bake for 15-20 minutes the cheesecake should jiggle just a little bit, the sides should be fully set. You can use a digital internal thermometer to check the cheesecake has reached 145F/63C. Turn the oven off, open the door, and let cool in the oven for 45 minutes. Then place cupcake trays on a wire rack on the counter for an hour before wrapping with plastic wrap then chill in the fridge for at least three hours. The long and slow cool time helps prevent cracks and sinking of the cheesecakes.
- Decorate with fresh whipped cream and a sprinkling of pumpkin pie spice. Store in the fridge in an air-tight container for up to 4 days.
Freezing instructions: These mini pumpkin cheesecakes can be frozen for up to 3 months, but I think they are best within a month. To freeze the mini cheesecakes place them on a plate or small baking sheet and flash freeze uncovered for a few hours. Once the cupcakes are firm wrap in plastic wrap tightly, twice, then transfer to a freezers safe storage container or bag. When ready to thaw remove the plastic wrap and let sit on a plate to thaw for a couple of hours on the counter.
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