Nov12

Double the Dessert Fun with Mini Pumpkin Pie Cheesecakes

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.

Mini Pumpkin Pie Cheesecakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 12 servings

1 mini cheesecake

Mini Pumpkin Pie Cheesecakes

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

  1. Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.
  2. In a small bowl, toss together melted butter, salt, and graham crumbs. Use a Tablespoon measure to spoon 1 heaping Tablespoon crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.
  3. 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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Above & Beyond

Latest posts by Above & Beyond (see all)

Marie H. November 12, 2012 at 2:17 pm

Yum! These look wonderful! Checking my ingredients now- Nice site!

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Amy Laskin November 12, 2012 at 4:25 pm

Thanks Marie! Tell your friends! :)

(P.S. I’ve had the cheesecakes… they are as good as they look!)

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Alisa November 13, 2012 at 11:42 am

Making them next Tuesday for Thanksgiving dinner! Is that whipped cream on top?

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Amy Laskin November 14, 2012 at 12:06 pm

Yes, that’s whipped cream on top. Mmmmm…. Let us know how you and your family like them!

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Anna November 13, 2012 at 12:41 pm

How might I prepare this at a higher altitude??

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Amy Laskin November 14, 2012 at 12:15 pm

Good question, Anna. I’ll ask our recipe experts and see if I can find out the answer.

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kathy ford November 15, 2012 at 9:19 am

Can I use regular cream cheese instead of the light? Thank you!

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Amy Laskin November 15, 2012 at 3:18 pm

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.

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Anna Marie November 15, 2012 at 8:41 pm

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?

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Above & Beyond November 16, 2012 at 9:16 am

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.

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Anna Marie November 16, 2012 at 10:01 am

Knowing that I don’t have to buy another pan…AWESOME!

Appreciate your prompot reply. THANK YOU!

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Above & Beyond November 16, 2012 at 2:53 pm

You’re welcome! I hope you enjoy them.

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GP November 21, 2012 at 5:50 pm

Should they be refrigerated if they are made a day in advance?

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Above & Beyond November 23, 2012 at 5:05 pm

Yes, they should be refrigerated until you’re ready to eat them.

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morgan December 4, 2012 at 7:57 pm

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!

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Cindy Clark December 5, 2012 at 5:46 pm

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. :)

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cynthia sumers September 1, 2013 at 12:41 pm

What size pumkpin did you use., the 15 oz or 29 oz can

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Amy Laskin September 10, 2013 at 4:20 pm

Hi Cynthia,
The recipe calls for one CUP of pumpkin, so you can open any size can you’d like. (You’ll have a lot more to use up with the bigger can, though.) :)

Reply

Danyele Peters October 13, 2013 at 6:05 pm

What’s the batter supposed to look like? My creamcheese wasn’t breaking up!

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