Name: Mini Pumpkin Cheesecakes Recipe: Creamy and Spiced
Prep time: 20 min
Cook time: 20 min
Total time: 280 min
Ingredients: 1½ cups gingersnap or graham crumbs; ¼ cup melted butter; 2 tbsp brown sugar; Ingredients (Filling:); 16 oz cream cheese; ¾ cup pumpkin puree; ½ cup + ¼ cup sugars; 2 eggs; ¼ cup sour cream; 2 tsp vanilla; 1½ tsp pumpkin pie spice

Introduction

Table of Contents

Mini Pumpkin Cheesecakes are creamy, perfectly spiced individual treats that combine silky pumpkin cheesecake with a gingersnap or graham crust and a dollop of whipped cream. Ideal for Thanksgiving, holiday parties, or anytime you want portion-controlled decadence without slicing a big cheesecake. Presented on a white ceramic cake stand or platter, optionally garnished with a tiny pinch of cinnamon or caramel drizzle, these Mini Pumpkin Cheesecakes offer an elegant, festive aesthetic that elevates any dessert table. This recipe uses a standard muffin tin and is completely make-ahead and freezer-friendly.

Ingredients

For the Crust:

1½ cups gingersnap crumbs OR graham cracker crumbs (about 30 gingersnaps or 12 graham sheets)
¼ cup unsalted butter, melted
2 tbsp brown sugar
Pinch of salt

For the Pumpkin Cheesecake Filling:

16 oz (two 8-oz blocks) full-fat cream cheese, softened
¾ cup canned pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup brown sugar
2 large eggs, room temperature
¼ cup sour cream or Greek yogurt
2 tsp vanilla extract
1½ tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp kosher salt

Serving (optional):

Whipped cream (homemade or store-bought)
Caramel sauce or dulce de leche
Ground cinnamon or nutmeg

Yield: 12 standard muffin-sized cheesecakes
Equipment: Standard 12-cup muffin tin + paper liners (or grease very well)

Step-by-Step Process

Preheat & Prep → Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners (or lightly grease and flour if skipping liners).
Make Crust → Mix crumbs, melted butter, brown sugar, and salt until it looks like wet sand. Place ~2 tbsp in each liner; press firmly with the bottom of a glass or measuring cup. Bake 5 minutes, then cool slightly.
Beat Cream Cheese → In a large bowl with a hand or stand mixer, beat softened cream cheese 2–3 minutes until completely smooth. Scrape bowl often.
Add Sugars & Pumpkin → Beat in both sugars until fluffy. Add pumpkin puree and mix until incorporated.
Add Eggs & Flavorings → Add eggs one at a time, mixing just until combined. Add sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. Mix on low until smooth — do not overbeat.
Fill Cups → Divide filling evenly among the 12 cups (about ¼ cup each). Tap the pan gently on the counter to release air bubbles.
Bake → Bake 18–22 minutes. Centers should be slightly jiggly (they’ll firm up as they cool). Turn the oven off, crack the door, and let cheesecakes cool in the oven for 30 minutes — prevents cracking.
Chill → Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
Serve → Peel off liners. Top with whipped cream and a drizzle of caramel or a pinch of cinnamon. Serve on a white ceramic stand.

Tips for Perfect Mini Pumpkin Cheesecakes

room-temperature cream cheese & eggs — no lumps, no cracks
. Do not overmix after adding eggs — prevents sinking
bake in paper liners — easiest release and cute presentation
Make 1–2 days ahead — flavor improves dramatically
freeze up to 2 months — perfect for holiday prep

Variations and Customization

Biscoff Crust → Use crushed speculoos cookies.
Maple-Pecan → Swirl maple syrup + toasted pecans on top.
Chocolate Swirl → Drop 1 tsp melted chocolate on each and swirl with a toothpick.
Vegan → Use vegan cream cheese, flax eggs, and coconut cream.
No-Bake Version → Chill filling in crust 6+ hours instead of baking.

Storage and Serving Tips

Refrigerate up to 5 days.
Freeze (without topping) up to 2 months; thaw overnight in fridge.
Add whipped cream just before serving.

Nutritional Information

Per mini cheesecake (with gingersnap crust, no topping):

Calories: ~330 kcal
Total Fat: 22g
Carbohydrates: 28g
Protein: 5g

Conclusion

These Mini Pumpkin Cheesecakes deliver big holiday flavor in perfect single-serve portions. Creamy spiced pumpkin filling on a crunchy crust with zero slicing drama — the ultimate make-ahead Thanksgiving dessert that looks as impressive as it tastes.