What could be better than Pumpkin Cheesecake? Mini Pumpkin Cheesecakes! Strangely enough, although I really like cheesecake, I rarely make it at home and typically do not order it at restaurants for dessert. I’m not really sure why. I know that I find the slices they serve you at restaurants ridiculously large, which is probably why I opted to make these little bites. The perfect size, they have all of the flavor of your traditional size pumpkin cheesecake.

I was a little concerned that their size would result in extra work, but I was pleasantly surprised that I was able to whip them up in no time. Not having a recipe on hand, I spend some time on the internet going through a variety of cheesecake recipes to get some ideas. I personally like my cheesecakes with sour cream, so I knew that was a must. Obviously, I wanted some pumpkin puree and all of your traditional fall spices. And, dare I say, I really like the way these turned out. If I had to make any changes, I would perhaps increase the amount of pumpkin pie spice.

I can’t wait to make these again.


Mini Pumpkin Cheesecakes
Printer Friendly Recipe

For the crust
8 ginger snap cookies
1 graham cracker
1 1/2 teaspoons brown sugar
1/4 cup pecans
pinch of salt
1 1/2 tablespoons melted butter

For the filling
8 oz cream cheese, room temperature
1/2 cup pumpkin puree
8 tablespoons sugar
1 egg
2 teaspoons sour cream
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg

Preheat oven to 350 degrees Fahrenheit. Lightly grease a mini cheesecake pan with baking spray.
Pulse graham cracker and snap cookies in a food processor until finely ground. Add sugar, pecans, salt and butter and pulse until combined.
Firmly press crumb mixture on the bottom of each cup.
Bake on center rack for 10 minutes; let cool on a wire rack.

Using an electric mixer, beat cream cheese until fluffy.
Gradually add sugar and pumpkin puree and beat until fluffy, scraping down the side of the bowl.
Beat in vanilla, cinnamon, pumpkin pie spice and nutmeg.
Beat in egg, scraping down the side of the bowl.
Beat in sour cream.

Pour filling evenly over each crust and bake for 20 minutes; allow to cool in pan for 20 minutes before removing.
Cover and chill at least 4 hours or overnight before serving.

Yields 12 mini cheesecakes.

I enjoy my cheesecake plain, but you can certainly serve it with a nice vanilla or cinnamon whipped cream.

Cinnamon Whipped Cream
1 cup heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Beat heavy cream until it starts to thicken.
Add powdered sugar, vanilla and cinnamon and continue beating until medium peaks begin to form.