Let me share these adorable Mini Pumpkin Cheesecakes that combine everything wonderful about creamy cheesecake with warm pumpkin pie spices. They're perfectly sized for easy serving and packed with fall flavors that'll make your kitchen smell amazing. Perfect for parties or just treating yourself to something special.
Perfect Little Treats
Y'all these mini cheesecakes are such a dream to make. Even if you're new to baking they turn out beautifully every time. I love that you can dress them up with whipped cream caramel or just a sprinkle of cinnamon making them perfect for any occasion.
What You Need
- The Base: Softened cream cheese make sure it's room temp.
- Fall Flavor: Pumpkin puree canned or homemade works great.
- Crunchy Bottom: Graham cracker crumbs finely crushed.
- Rich Touch: Melted butter for that perfect crust.
- Sweet Balance: Sugar for both crust and filling.
- Structure: Room temperature eggs they're so important.
- Warm Spices: Cinnamon nutmeg and cloves.
- Extra Yum: Vanilla extract makes everything better.
Let's Make Cheesecakes
- Start With Crust
- Mix your crumbs butter and sugar press into pans bake just 5 minutes.
- Make It Creamy
- Beat cream cheese and sugar until fluffy add pumpkin spices vanilla then eggs.
- Fill Them Up
- Spoon that filling into your crusts smooth the tops.
- Bake To Perfect
- About 20 minutes at 325°F they should still have a little wiggle.
Keep Them Fresh
These beauties stay perfect in the fridge for 5 days in a sealed container. Want to freeze them? Pop them in the freezer unwrapped until firm then bag them up they'll keep for 2 months. Just thaw overnight when you're ready.
Mix It Up
Try using gingerbread cookies for the crust or drizzle some chocolate on top. Love pecans? Add a pecan pie topping. For coffee lovers a little espresso powder in the filling makes them taste like a pumpkin spice latte.
Tips For Success
Room temperature cream cheese is absolutely key no lumps allowed. A cookie scoop makes filling so much easier. Want a shortcut? Use pumpkin pie spice instead of individual spices. Silicone pans make popping these little treats out super easy.
Frequently Asked Questions
- Can I freeze these cheesecakes?
Yes, wrap well and freeze up to 2 months. Thaw overnight in fridge and add fresh whipped cream before serving.
- Why room temperature eggs?
Room temperature eggs blend more smoothly and help prevent lumps in the filling.
- Do I need a water bath?
No, this recipe doesn't require a water bath, making it simpler than traditional cheesecake recipes.
- How do I prevent cracking?
Cool slowly in the opened oven to prevent sudden temperature changes that cause cracks.
- Can I use pumpkin pie filling instead of puree?
No, use pure pumpkin puree as pie filling already contains spices and sugar that would alter the recipe.