Looking for something other than the usual pie to end your holiday meal? These mini cheesecakes combine two favorite desserts into one adorable, delicious treat. Each individual serving, made in a muffin pan, is a “just-right” end to the meal, combining a rich, creamy, pumpkin-flavored cheesecake atop a buttery graham-cracker crust.
These delicious mini-cheesecakes are simple to prepare and make a big impression. Try them for dessert after a dinner party or bring them to a holiday potluck for a fun twist on a classic dessert.
Ingredients
2 tablespoons unsalted butter, melted
1⁄4 teaspoon table salt
1 cup graham cracker crumbs
8 ounces light cream cheese, softened (approximately 1 cup)
1 cup plain canned pumpkin (not pumpkin pie filling)
1/2 cup dark brown sugar
3 large eggs
1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.
- In a small bowl, toss together melted butter, salt, and graham crumbs. Use a tablespoon measure to spoon 1 heaping tablespoons crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.
- Combine cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.
Notes
If you can’t find graham cracker crumbs in your local store (or want to make your own). Place 5 whole graham cracker sheets in a medium zippered storage baggie. Use the bottom of a glass measuring cup to crush thoroughly. A batter dispenser can make quick work of spooning the filling into the cups.
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Yum! These look wonderful! Checking my ingredients now- Nice site!
Thanks Marie! Tell your friends!
(P.S. I’ve had the cheesecakes… they are as good as they look!)
Making them next Tuesday for Thanksgiving dinner! Is that whipped cream on top?
Yes, that’s whipped cream on top. Mmmmm…. Let us know how you and your family like them!
How might I prepare this at a higher altitude??
Good question, Anna. I’ll ask our recipe experts and see if I can find out the answer.
Can I use regular cream cheese instead of the light? Thank you!
Yes, Kathy — it’s up to you. We used light to try to keep this dish a little on the lighter side, but of course regular cream cheese is also delicious in it.
The picture does not look like a cupcake.
How do you make it not look like a cup cake by using a cup cake pan as you suggested?
It does not rise like a cupcake. When you pour the cheesecake filling on top of the crust, it just takes the round shape of the cupcake well in the pan, but stays flat and round. There is no leavening to make it rise and take on the rounded cupcake shape.
Knowing that I don’t have to buy another pan…AWESOME!
Appreciate your prompot reply. THANK YOU!
You’re welcome! I hope you enjoy them.
Should they be refrigerated if they are made a day in advance?
Yes, they should be refrigerated until you’re ready to eat them.
I made these for Thanksgiving this year, and I personally would say you need a little bit more butter to make sure your crumbs stick together. I had an issue with them not baking together and you HAD to eat these with a spoon. Otherwise.. a very yummy dessert!
I also made these for Thanksgiving, and they were a hit! Removing them from the paper baking cups too soon promotes graham crackers crumbling. I left them in baking cups over night and the crumbs soak up moisture and stays together better!! Good luck next time.