Pumpkin Pie Cheesecake

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.

Check out all the other easy pumpkin dessert ideas for even more delicious recipes.

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!

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. 

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.

Table of Contents

• How to soften cream cheese for cheesecake?
• Tips for baking cheesecake?
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Instructions
• Recipe Variations
• Storage Tips
• Top Recipe Tip
• 💬 Comments

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.

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 in 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 overmix the batter. Overmixing 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

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Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

Step-by-Step Instructions

Step 1 | Combine the Ingredients

• 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.

Step 2 | Prepare the Cheesecakes

• 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 crumbs into the liner. Fill all 12 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.

Step 3 | Baking Instructions

• Bake for 22-24 minutes or until the centers are firm.
• Cool and then chill for at least an hour before serving.

Serving Tip

• Top with Cool Whip or homemade whipped cream and a sprinkle of cinnamon.

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Recipe Variations

This cheesecake uses a traditional graham cracker crust, but you can easily make adjustments and try one of these ideas:

• Try your favorite cookie, like gingerbread, Vanilla Wafter Cookie or Oreo Cookies.
• You could use a cinnamon graham cracker crust. Or try a shortbread cookie crust!
• Some people like to use nuts, or even crushed pretzels for a crust. T
• Check out my other recipe for cheesecake cupcakes.

Storage Tips

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:

• 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. If you plan on storing your cheesecake for longer than that, it's best to freeze it.
• When wrapped properly, a frozen cheesecake will stay fresh for up to six months.
• To thaw, simply place the cake in the fridge overnight or pop it in the microwave for a few seconds.

Top Recipe Tip

• Make sure the cream cheese is at room temperature so it blends smoothly.