Fall is in the air, and that means it's time for all things pumpkin! And this recipe for Pumpkin Pie Cheesecake is the perfect treat to enjoy.
Made with a creamy cheesecake filling and pumpkin puree, these mini pies are sure to please. Each bite is packed with all the flavors of fall, making them the perfect dessert for any occasion.
Don't miss our other delicious and easy pumpkin dessert recipes! There's something for everyone.
Looking for a fun and festive dessert to make this Thanksgiving? Look no further than these mini pumpkin pie cheesecakes!
Made with a graham cracker crust and a creamy cheesecake filling, these little pies are bursting with flavor.
And they're so cute, you'll want to make them again and again!
Looking for more Easy Desserts for Fall? Try my Cake Mix Pumpkin Chocolate Chip Cookies, Pumpkin Apple Dump Cake or my Mini Pumpkin Bundt Cakes.
Table of Contents
- How to soften cream cheese for cheesecake?
- Tips for baking cheesecake?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tips
- Kitchen Tool Spotlight
- Baking Instructions
- Before You Begin!
- Storage Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
How to soften cream cheese for cheesecake?
For anyone who has ever made cheesecake, you know that one of the most important steps is to make sure your cream cheese is softened. If it's not, your cheesecake will be lumpy and won't mix together properly.
So, how do you soften cream cheese? The easiest way is to simply leave it out on the counter for an hour or two before you begin cooking. However, if you're short on time, there are a few other methods you can try:
- One is to put the cream cheese in a bowl and microwave it for 15-20 seconds.
- Another is to place the cream cheese still in the wrapper into a bowl of hot water for a few minutes.
Whichever method you choose, just make sure not to overdo it, or your cream cheese will become too runny and difficult to work with.
Tips for baking cheesecake?
Baking mini cheesecakes is a great way to enjoy a delicious dessert without having to commit to a whole slice. However, there are a few things to keep in mind when baking mini cheesecakes to ensure that they turn out perfect every time:
- First, be sure to use full fat cream cheese. This will give the cheesecakes a rich, creamy texture.
- Second, don't over mix the batter. Over mixing will result in tough cheesecakes. Instead, mix just until the ingredients are combined.
- Third, don't forget to add a little bit of flour to the batter. This will help to prevent the cheesecakes from sticking to the pan and falling apart.
- Lastly, bake the cupcakes until they are just set in the middle and don't forget to let them cool completely before serving.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- This recipe calls for a graham cracker crust. You can purchase graham cracker crumbs in a box at the grocery store or you can make your own by crushing graham crackers.
- You can switch up the graham cracker crust by crushing up your favorite cookie like gingerbread, cinnamon graham crackers, vanilla wafer cookies, or Oreos.
- Or try a shortbread cookie crust, or you can even use nuts or crushed pretzels as a crust.
- Make your own pumpkin pie spice if you don't have any on hand.
Step-by-Step Instructions
Step 1: In a small bowl, mix together the graham cracker crumbs and melted butter. Set aside.
Step 2: In a medium bowl, mix the cream cheese with the pumpkin puree, brown sugar, flour, vanilla, egg, pumpkin pie spice and cinnamon until smooth.
Quick Tips
- I like to crush graham crackers by placing them in a plastic bag and using a rolling pin, pound away at them and work out some aggression.
- Or you can use a food processor. About 5 graham cracker sheets will make one cup of graham cracker crumbs.
- Make sure the cream cheese is at room temperature so it blends smoothly with the other ingredients.
Step 3: Line a 12 count muffin tin with paper wrappers. Spray the liners with baking spray for easy removal.
Step 4: Add a tablespoon of crumbs into each liner. If there's any crumbs left, distribute them evenly.
Step 5: Press down the crumbs with the tamper tart tool or the back of a spoon to pack them.
Step 6: Pour 3 tablespoons of filling on top of each crust.
Kitchen Tool Spotlight
Use a tart tamper to evenly distribute the graham cracker crumbs in the cupcake pan, creating a smooth and level base for the cream cheese batter.
Baking Instructions
Step 7: Bake in a preheated 350°F oven for 22-24 minutes or until the centers are firm. Cool and then chill for at least an hour before serving.
Before You Begin!
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Storage Instructions
Unlike many other desserts, cheesecake can actually improve in flavor and texture after a day or two of storage. To maximize the shelf life of your cheesecake, follow these simple storage tips:
Refrigerate: First, wrap the cake tightly in plastic wrap or aluminum foil. This will help to prevent the cake from drying out or absorbing any unwanted flavors from the fridge. Next, store the cake in the fridge for up to four days.
Freeze: Wrap the cheesecake tightly in plastic wrap then aluminum foil to prevent freezer burn. A frozen cheesecake will stay fresh for up to six months.
Thaw: To thaw, place the cheesecake in the fridge overnight or pop it in the microwave for a few seconds.
More Recipes You'll Love!
- Check out my other recipe for Cheesecake Cupcakes.
- Or you might enjoy this recipe for Instant Pot Pumpkin Pie Cheesecake.
📖 Recipe Card
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Pumpkin Pie Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- ¾ cup pumpkin puree
- ¾ light brown sugar, packed
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix together the graham cracker crumbs and melted butter. Set aside.
- In a medium bowl, mix the cream cheese until smooth, then add pumpkin puree, brown sugar, flour, vanilla, egg, pumpkin pie spice, and cinnamon.
- Beat until smooth.
- Line a 12 count muffin tin with paper muffin/cupcake wrappers.
- Spray the liners with non stick baking spray for easy removal.
- Start by adding 1 tablespoon of crumbs into the liner. Fill all 12 liners, then add the remaining crumbs into the ones that need a little more.
- Press down the crumbs with the tamper tart tool or the back of a spoon to pack them.
- Pour 3 tablespoons of filling on top of each crust.
- Bake for 22-24 minutes or until the centers are firm.
- Cool and then chill for at least an hour before serving.
- Top with Cool Whip or whipped cream and a sprinkle of cinnamon.
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