Double the Dessert Fun with Mini Pumpkin Pie Cheesecake Recipe

November 12, 2012 46

Double the Dessert Fun with Mini Pumpkin Pie Cheesecake Recipe

By Julie Hartigan

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.


Overview

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 12 servings
  • Serving Size: 1 mini cheesecake

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.


Comments (46)

  1. Crust needed a bit more butter to hold together. Other than that, they were perfect!

    - Amy
  2. These are sensational. I followed the recipe as written, don’t need to change a thing. I love to top them with fresh cinnamon whip cream, it doesn’t take that much longer to whip up fresh. Yum!!

    - Ms Terry
  3. Very easy to make and delicious. I’ll probably try adding an extra 1/2 cup graham cracker crumbs and additional 1TBSP butter to make slightly thicker crust without overfilling my foil liners. I baked @ 325 for 23 minutes(split the difference between 20-25 minutes), cooled for about 45 minutes with a small fan then placed in the fridge for about an hour while we ate dinner. They were perfectly set, came out of the foil liners easily and were topped with Reddy Whip. And then they were gone! I’ll probably make 2 batches at Christmas.

    - Mimi A.
  4. I have used gluten free honey graham from Schar as well as the Shortbread. I did cut the salt and used a little more melted butter. I would also recommend creaming the cream cheese before combining with the other filling ingredients to prevent cream cheese clumps.

    - Roxy
  5. Do these freeze well???

    - Lindy K
  6. Thanks Leah. I made them again tonight and set the oven at 350. Baked about 24 mins and checked them to fins they all cracked on top! I was baffled as the last time they turned out so well I had people asking me for more. The difference last time is that I baked them in a water bath at 325 for 35 minutes. Edges were set, middle a bit jiggly, like cheesecake should be. Guess I will stick to the water bath method. Do you think that is why they didn’t crack last time? I will just make some spiced apples to top them with. I don’t think people will mind 😃

    - Terry
  7. Tried this recipe tonight and my family loved it. They are not too sweet…just right. I’m going to try using cinnamon graham crackers next time.

    - Stephanie
  8. THIS IS BETTER THEN EVER, EASY TO FIX , INDIVIDUAL SERVINGS KEEPS THE MESS DOWN. JUST THE RIGHT SIZE SERVING . ATTRACTIVE WITH THE WHIPPED CREAM AND A SLIVER OF PECAN

    - JOE
  9. Lauren, I have made plain cheesecake cupcakes in the past and this is what the recipe says. Bake at 350 degrees for 20-23 minutes. Do not overbake. The centers should be slightly jiggly. If you see cracks forming they are starting to overbake. Let cool 1 hour at room temperature. Then cover with plastic wrap and refrigerate for at least 2 hours. I hope this helps!

    - Leah
  10. Are these really done in 25 minutes at 325 degrees? They were jiggly and when I tested them with a thin knife the blade had filling on it. Do they set up firm inside with refrigeration? They should cool completely then be put in the fridge covered with foil? I love the idea but your site doesn’t give complete information to be completely confident.

    - Lauren C.
  11. Regular. I think mini would be way to small.

    - Terry
  12. So good and easy. Followed directions just as written. No too sweet. I may try them with some finely chopped pecans in the crust ext time. Sounds good to me 🤔

    - Terry
  13. The comments all sound so good that I will definite add these to my holiday desserts. Now, back to reading more yummy recipes !!!l

    - Linda Tisdale
  14. What is that on top of the mini pumpkin cheesecake?

    - Ruth Kredovski
  15. Are graham crackers Glutin free? I’m looking for a Glutin free desert!

    - Joan Symes
  16. How many calories?

    - LaLa Ingram
  17. Amazing – took it to a girl’s get together last year and everyone loved these!! So easy and yummy!

    - Lisa
  18. Used vanilla wafer crumbs instead of graham crackers and added a generous 11\2 tsp ginger for a delicious base

    - sue reeves
  19. Could you make these in a mini muffin pan? How many would it make?

    - Karen
  20. Which size cupcake liners do you use, regular, or mini? Thanks

    - Lori Housler
  21. Are these made with regular cupcake liners or mini liners? Thanks so much

    - Lori Housler
  22. Hi Arroyo,

    To make this recipe in a springform pan just add 2-3 TB of flour to the batter and bake at the same temp for about an hour or until the center is set.

    Another fun option is to substitute crushed gingersnaps for the grahams (or whole gingersnaps in the muffin tins as one reader did with vanilla wafers). Enjoy!

    - Julie Hartigan
  23. OR….if you don’t want to bother with the graham cracker crust, I use a vanilla wafer with flat side down inside the cupcake liner then fill with my cheesecake filling. SO much easier, I’mjustsayin’

    - Ms Nikita
  24. Made last year and these were gone in minutes. Can you make in a regular cheesecake springform pan? What adjustments are needed?

    - Arroyo
  25. I made this last year for an office Christmas party….they were the talk of the party!!! I was asked to make these again this year!! Very easy receipe!! I doubled the graham cracker crust at the bottom just to give it a little extra crust, either way is great though!!

    - Paula Wilcox
  26. Can these be frozen?

    - Denise Schultz
  27. Recipe states 8 servings, but isn’t 12?

    - D S Phinney
  28. What’s the batter supposed to look like? My creamcheese wasn’t breaking up!

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

    - cynthia sumers
    1. 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.) :)

      - Amy Laskin
  30. 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!

    - morgan
    1. 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. :)

      - Cindy Clark
  31. 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?

    - Anna Marie
    1. 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.

      - Above & Beyond
      1. Knowing that I don’t have to buy another pan…AWESOME!

        Appreciate your prompot reply. THANK YOU!

        - Anna Marie
        1. You’re welcome! I hope you enjoy them.

          - Above & Beyond
      2. Should they be refrigerated if they are made a day in advance?

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

          - Above & Beyond
  32. Can I use regular cream cheese instead of the light? Thank you!

    - kathy ford
    1. 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.

      - Amy Laskin
  33. How might I prepare this at a higher altitude??

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

      - Amy Laskin
  34. Making them next Tuesday for Thanksgiving dinner! Is that whipped cream on top?

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

      - Amy Laskin
  35. Thanks Marie! Tell your friends! :)

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

    - Amy Laskin
  36. Yum! These look wonderful! Checking my ingredients now- Nice site!

    - Marie H.

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