If you happen to love pumpkin pie and cheesecake, you’re going to flip over this loopy scrumptious dessert hybrid! These Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it’s bursting with pumpkin taste.
Mini Pumpkin Cheesecake Recipe
It’s no secret the one factor I like greater than cheesecake is a mini cheesecake state of affairs! They’re so cute, so creamy, and a lot simpler than baking an entire cheesecake. That’s as a result of they’re baked in a muffin pan, and don’t require the fuss of a water tub, or an in a single day chilling session.
So in the event you’re a beginner to the world of cheesecake, this can be a nice recipe to start out with! Actually, any of my mini cheesecakes are: mini chocolate cheesecakes, mini cheesecakes, mini espresso cheesecakes, mini key lime cheesecakes, mini baileys Irish cream cheesecakes.
Mini Pumpkin Cheesecake Components:
- Graham Crackers Crumbs: I recommend shopping for the pre-crushed graham cracker crumbs, which makes measuring a breeze! However you possibly can positively make your personal by processing a couple of sheets of graham crackers although a meals processor. You need them to be tremendous high-quality crumbs!
- Granulated Sugar: Sweetens our crust with out including an excessive amount of moisture (so it bakes up good and crispy!).
- Salt: I recommend high-quality sea salt, however no matter you will have readily available will work.
- Melted Butter: I desire unsalted, however in the event you solely have salted, merely omit the salt referred to as for within the graham cracker crust.
- Cream Cheese: Full-fat! And be certain your cream cheese is softened earlier than mixing, in any other case once you go to beat the cream cheese, it’ll clump up. And will even harm your meals processor/blender/mixer. You’ll wish to let it sit out in a heat space for no less than half-hour, however ideally an hour.
- Pumpkin Puree: NOT PUMPKIN PIE MIX! Which is loaded with spices and sugars and stuff we don’t need. Home made pumpkin puree will work, however the texture will fluctuate as a result of the water content material of do-it-yourself pumpkin puree is usually larger than canned pumpkin.
- Bitter Cream: Full-fat and at room temperature! If you happen to can not discover bitter cream, your finest wager is full-fat greek yogurt, which can add an identical thick and creamy texture to the cheesecakes.
- Molasses: Enhances the pumpkin taste. Use common power molasses, not the blackstrap selection, which is simply too overpowering for this recipe.
- Brown Sugar: I desire gentle brown sugar, however darkish brown sugar will work in a pinch. If you happen to’re not weighing your substances, make sure you pack the brown sugar into the measuring cup when measuring.
- Vanilla Extract: All the time use pure vanilla, and never imitation vanilla! A bourbon vanilla extract would even be beautiful on this recipe.
- Eggs: You’ll want one entire egg and one egg yolk. You might discard the egg white or put it aside for an additional use.
- Spices: Cinnamon, ginger, nutmeg, and cloves make up our do-it-yourself pumpkin spice mix! If you happen to desire to make use of pumpkin spice as a substitute, I recommend utilizing 2 and 1/2 teaspoons instead of the entire referred to as for spices.
- Flour: Only a pinch thickens up the batter, yielding dense however creamy pumpkin cheesecakes.
- Heavy Cream: Aka whipping cream! Don’t sub with milk… or the rest!
Learn how to Make Mini Pumpkin Cheesecakes
- Remember to preheat the oven no less than half-hour earlier than you propose on baking. Line a 12-cup muffin tin with cupcake liners. Evenly spray the liners with nonstick baking spray to make sure your mini cheesecakes don’t stick! (If you wish to use a mini muffin tin, this recipe will yield about 24 mini cheesecakes. Cut back the baking time by 5 minutes).
- Make your crust! In a big bowl mix graham cracker crust substances. Press crust into cupcake liners, and bake for five minutes.
- Make your cheesecake filling! Mix your filling till tremendous easy. However ensure you mix on low velocity as soon as the eggs have been added.
- Divide the filling evenly, pouring it on prime of the crust. Bake till hyped up and just a bit bit jiggly within the heart.
- Preserve the mini cheesecakes within the pan and funky utterly. Then place the pan within the fridge to relax for no less than 3 hours. If you happen to attempt to serve them earlier than they’re absolutely chilled, they’ll be too mushy and form of mushy in texture. So plan forward time smart.
- When able to serve, prime with whipped cream (store-bought or do-it-yourself) and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.
On the lookout for extra pumpkin dessert inspiration? Try my 16 scrumptious pumpkin recipes to rejoice fall.
Extra Pumpkin Cheesecake Recipes:
Mini Pumpkin Cheesecake
Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it is bursting with pumpkin taste.
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 and 1/2 Tablespoons (49g) unsalted butter melted
For the Cheesecake:
- 12 ounces (340g) full-fat block model cream cheese softened
- 2/3 cup (150g) pure pumpkin puree
- 2 and 1/2 Tablespoons (35g) full-fat bitter cream
- 1 Tablespoon (14ml) molasses
- 1/2 cup (106g) gentle brown sugar packed
- 2 teaspoons pure vanilla extract
- 1 massive egg room temperature
- 1 massive egg yolk room temperature
- 1 teaspoon floor cinnamon
- 1 teaspoon floor ginger
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon floor cloves
- 1 teaspoon flour
- 1/4 cup (57ml) heavy cream
- whipped cream
- floor cinnamon
- salted caramel sauce
For the Crust:
Preheat the oven to 350 levels (F). Line a 12-cup muffin tin with paper liners. Evenly spray the liners with nonstick baking spray, put aside till wanted.
In a big bowl mix graham cracker crumbs, sugar, salt, and melted butter. Utilizing a rubber spatula, stir nicely to evenly mix. Divide the filling evenly among the many ready liners, including about 1 heaping tablespoonful to every cup. Press the crust down firmly into an excellent layer (I take advantage of the again of a spoon to do that).
Bake within the preheated oven for five minutes then take away from the oven and put aside to chill. Within the meantime, make your filling.
Cut back the oven temperature to 300 levels (F).
For the Cheesecake:
In a big bowl, utilizing an electrical hand mixer, beat the softened cream cheese, pumpkin puree, bitter cream, and molasses till nicely mixed and really easy.
Add within the brown sugar and vanilla and beat easy, scraping down the perimeters and backside of the bowl as wanted.
On low velocity, add within the egg and egg yolk and beat till simply mixed. Don’t over combine.
On low velocity, beat within the spices, flour, and heavy cream, simply till mixed.
Divide the filling evenly amongst cups, pouring it on prime of the ready crust layer. The molds might be very full.
Bake within the preheated oven for 18 minutes, then flip off the oven and go away the door closed for an additional 10 minutes.
Take away the pan from the oven and place the pan on a wire rack to chill utterly. As soon as cool to the contact, place the pan within the fridge to relax for no less than 3 hours.
When able to serve, prime with whipped cream and garnish with a sprinkle of cinnamon and/or a drizzle of salted caramel sauce, if desired.