Mini Pumpkin Cheesecakes – Baker by Nature

Should you love pumpkin pie and cheesecake, you’re going to flip over this loopy scrumptious dessert hybrid! These Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it’s bursting with pumpkin taste.

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Mini Pumpkin Cheesecake Recipe

It’s no secret the one factor I really like greater than cheesecake is a mini cheesecake state of affairs! They’re so cute, so creamy, and a lot simpler than baking an entire cheesecake. That’s as a result of they’re baked in a muffin pan, and don’t require the fuss of a water bathtub, or an in a single day chilling session.

So for those who’re a beginner to the world of cheesecake, it is a nice recipe to start out with! Actually, any of my mini cheesecakes are: mini chocolate cheesecakes, mini cheesecakes, mini espresso cheesecakes, mini key lime cheesecakes, mini baileys Irish cream cheesecakes.

Pumpkin cheesecake ingredients

Mini Pumpkin Cheesecake Elements:

Graham Crackers Crumbs: I counsel shopping for the pre-crushed graham cracker crumbs, which makes measuring a breeze! However you’ll be able to undoubtedly make your individual by processing a number of sheets of graham crackers although a meals processor. You need them to be tremendous fantastic crumbs!
Granulated Sugar: Sweetens our crust with out including an excessive amount of moisture (so it bakes up good and crispy!).
Salt: I counsel fantastic sea salt, however no matter you might have available will work.
Melted Butter: I desire unsalted, however for those who solely have salted, merely omit the salt known as for within the graham cracker crust.
Cream Cheese: Full-fat! And ensure your cream cheese is softened earlier than mixing, in any other case whenever you go to beat the cream cheese, it’ll clump up. And will even harm your meals processor/blender/mixer. You’ll need to let it sit out in a heat space for no less than half-hour, however ideally an hour.
Pumpkin Puree: NOT PUMPKIN PIE MIX! Which is loaded with spices and sugars and stuff we don’t need. Do-it-yourself pumpkin puree will work, however the texture will range as a result of the water content material of do-it-yourself pumpkin puree is commonly greater than canned pumpkin.
Bitter Cream: Full-fat and at room temperature! Should you can’t discover bitter cream, your finest wager is full-fat greek yogurt, which can add the same thick and creamy texture to the cheesecakes.
Molasses: Enhances the pumpkin taste. Use regular strength molasses, not the blackstrap selection, which is just too overpowering for this recipe.
Brown Sugar: I desire gentle brown sugar, however darkish brown sugar will work in a pinch. Should you’re not weighing your substances, you’ll want to pack the brown sugar into the measuring cup when measuring.
Vanilla Extract: All the time use pure vanilla, and never imitation vanilla! A bourbon vanilla extract would even be beautiful on this recipe.
Eggs: You’ll want one entire egg and one egg yolk. You could discard the egg white or reserve it for an additional use.
Spices: Cinnamon, ginger, nutmeg, and cloves make up our do-it-yourself pumpkin spice mix! Should you desire to make use of pumpkin spice as a substitute, I counsel utilizing 2 and 1/2 teaspoons rather than the entire known as for spices.
Flour: Only a pinch thickens up the batter, yielding dense however creamy pumpkin cheesecakes.
Heavy Cream: Aka whipping cream! Don’t sub with milk… or the rest!

mini pumpkin cheesecakes in pan

Easy methods to Make Mini Pumpkin Cheesecakes

Make sure to preheat the oven no less than half-hour earlier than you intend on baking. Line a 12-cup muffin tin with cupcake liners. Flippantly spray the liners with nonstick baking spray to make sure your mini cheesecakes don’t stick! (If you wish to use a mini muffin tin, this recipe will yield about 24 mini cheesecakes. Cut back the baking time by 5 minutes).
Make your crust! In a big bowl mix graham cracker crust substances. Press crust into cupcake liners, and bake for five minutes.
Make your cheesecake filling! Mix your filling till tremendous clean. However be sure to mix on low velocity as soon as the eggs have been added.
Divide the filling evenly, pouring it on high of the crust. Bake till overvalued and just a bit bit jiggly within the heart.
Maintain the mini cheesecakes within the pan and funky utterly. Then place the pan within the fridge to relax for no less than 3 hours. Should you attempt to serve them earlier than they’re absolutely chilled, they’ll be too tender and form of mushy in texture. So plan forward time clever.
When able to serve, high with whipped cream (store-bought or do-it-yourself) and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.

In search of extra pumpkin dessert inspiration? Take a look at my 16 scrumptious pumpkin recipes to have a good time fall.

Extra Pumpkin Cheesecake Recipes: