Double the Dessert Fun with Mini Pumpkin Pie Cheesecake Recipe

November 12, 2012 28

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.


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


  • 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


  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.


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 (28)

  1. Could you make these in a mini muffin pan? How many would it make?

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

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

    - Lori Housler
  4. 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
  5. 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
  6. Made last year and these were gone in minutes. Can you make in a regular cheesecake springform pan? What adjustments are needed?

    - Arroyo
  7. 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
  8. Can these be frozen?

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

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

    - Danyele Peters
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. Thanks Marie! Tell your friends! :)

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

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

    - Marie H.

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