Description

These Mini Pumpkin Cheesecake Bites are the perfect fall dessert, combining the creaminess of classic cheesecake with the warm flavors of pumpkin and spice. With a buttery graham cracker crust and a smooth, spiced pumpkin filling, they offer a delightful balance of textures and flavors. These bite-sized treats are ideal for gatherings, allowing guests to enjoy an indulgent dessert without the mess or commitment of a full slice of pie or cake. Whether you’re hosting a Thanksgiving dinner or a cozy fall get-together, these mini cheesecakes will surely be a hit.

Ingredients

Scale

Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar

Cream Cheese Layer:

1 ½ cups cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg

Pumpkin Layer:

1 cup pumpkin puree
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 large egg

Topping:

Whipped cream, for topping
Ground cinnamon, for dusting

Optional substitutions:

For a gluten-free version, replace graham cracker crumbs with gluten-free crumbs.
To make it dairy-free, use dairy-free cream cheese and butter alternatives.

Instructions

- Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners to make it easier to remove the cheesecakes after baking.

- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, pressing down firmly to form a crust.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and egg, mixing until fully combined. Spoon the cream cheese mixture over the crusts, filling each about one-third of the way.
- Create the Pumpkin Layer: In another bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and egg until smooth. Gently spoon the pumpkin mixture over the cream cheese layer in each muffin liner, filling to the top.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set. Once done, allow the cheesecakes to cool in the tin for 10 minutes, then remove them to a wire rack to cool completely.
Add the Finishing Touches: Once cooled, top each mini cheesecake with a dollop of whipped cream and a dusting of ground cinnamon for an extra touch of flavor and presentation.

Notes

Room Temperature Ingredients: For the best results, make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smoother filling and prevents lumps.
Pumpkin Puree, Not Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not the pre-sweetened pumpkin pie filling, which could throw off the flavor and texture of the cheesecake.
Avoid Overmixing: When preparing the cheesecake filling, mix just until combined. Overmixing can incorporate air into the batter, which may cause the cheesecakes to crack while baking.
Chilling Time: Although you may be tempted to dig in right after baking, these cheesecakes taste best when they’ve had time to chill for at least 3 hours in the refrigerator. This helps the flavors meld and ensures the filling sets properly.
Make Ahead: These mini cheesecakes can be made a day or two in advance, making them a great option for stress-free entertaining.
Topping Ideas: Add a dollop of whipped cream just before serving, and for an extra touch, sprinkle some cinnamon, or top with crushed pecans for added crunch.