Mini Pumpkin Cheesecakes
Yields: 28 mini cheesecakes
Fall's favorite dessert is served in cupcake form with these fun mini pumpkin cheesecakes. Made with pumpkin spice graham cracker crust and creamy pumpkin.
Ingredients
Pumpkin Spice Graham Cracker Crust
- 3/4 cup salted butter, melted
Pumpkin Cheesecake
- 24 ounces cream cheese, softened
- 2/3 cup heavy whipping cream
- 1/4 cup sour cream
- 3 eggs
- 2 egg yolks
- vanilla frosting, for decorating (optional)
Instructions
For the Pumpkin Spice Graham Cracker Crust
- Line muffin pan(s) with 28 cupcake liners. Set pan(s) aside.
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves.3 cups graham cracker crumbs, 1/2 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Add melted butter to bowl and stir until all ingredients are damp and lightly clumping.3/4 cup salted butter
- Spoon about 1 tablespoon of crust mixture into prepared muffin pan. Use your fingers or a spoon to firmly press the mixture to the bottom of each cavity in a firm, even layer.
- Set muffin pan aside and prepare cheesecake.
For the Pumpkin Cheesecake
- Preheat oven to 350 degrees F.
- Using a stand mixer (or hand mixer + large bowl), add cream cheese, sugar, and brown sugar. Mix on medium-high speed until smooth, about 2-3 minutes.24 ounces cream cheese, 1 cup granulated sugar, 2 tablespoons light brown sugar
- Keeping speed on medium-high, mix in pumpkin, heavy cream, sour cream, lime juice, and vanilla until incorporated, about 3-5 minutes.1 cup pumpkin puree, 2/3 cup heavy whipping cream, 1/4 cup sour cream, 1 teaspoon vanilla extract, 2 teaspoons lime juice
- Drop mixer speed to low and add eggs and egg yolks. Mix for 30 seconds.3 eggs, 2 egg yolks
- Keeping speed on low, blend in the cornstarch, salt, nutmeg, and cloves until incorporated, about one minute.3 tablespoons cornstarch, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Spoon about 3-4 tablespoons cheesecake mixture on top of the graham cracker crusts, filling each cavity to nearly full. Once all cheesecake filling has been distributed, gently shake the muffin tin to even out the tops of the cheesecakes.
- Bake mini cheesecakes for 20-25 minutes. When ready, tops of cheesecakes should be puffy and appear dry (not shiny).
- Turn off oven and prop open the oven door a crack, but keep cheesecakes inside. Allow them to rest in the oven for an additional 30 minutes.
- Transfer mini cheesecakes to a wire cooling rack to cool. Once cooled, cover cheesecakes with plastic wrap and place them in the refrigerator to chill for about 3-4 hours.
Putting it all Together
- When ready to decorate, fill a pastry bag with vanilla frosting and a piping tip of your choice.vanilla frosting
- Remove mini cheesecakes from muffin pan, then frost each cheesecake in a decorative pattern. If desired, top with sprinkles or pumpkin pie spice (both optional).
- Serve immediately.