So Simple Mini Pumpkin Cheesecakes
Sooooo . . . is it fall yet? Because I am seriously ready for some fall baking.
Even though fall doesn’t *officially* start until September 22nd, it sure does feel like it’s already here. Bath and Body Works has their fall candles on display. Umm hello pumpkin pecan waffles candle. Homegoods is putting out the autumnal decorations. I definitely need a porcelain Jack O’Lantern right? Nordstrom is bringing out the fall apparel with their Anniversary Sale. Well I could use another sweater, or five.
To say I’m excited is an understatement. Who doesn’t love a season that is all about being cozy, where the weather is perfect, and that rings in the start of the holiday season. Yes, I am already hype for Halloween. Which also means that it’s time to start bringing the fall content to this blog! It’s time to start seeing (and creating) fall-themed recipes, and what screams fall more than PUMPKINS. I had an itching for cheesecake this past week, but I didn’t exactly want to make an entire cheesecake (which is a pretty labor-intensive process). So I decided to make something easier, but still incredibly delicious — mini pumpkin cheesecakes. These miniature desserts are entirely autumnal, incredibly decadent, and perfect for portion control.
Happy (fall) baking beautiful souls.
How to Make Mini Pumpkin Cheesecakes
Preheat the oven duh. Isn’t it funny how all recipes start out the exact same way, and that’s to always remind you to preheat your oven? Let’s not mess with tradition, so turn your oven to 350 degrees Fahrenheit. Then you want to pop 12 muffin-liners into your pan. I use a mini cheesecake pan I snagged at Sur La Table, but really, you don’t need to get all the fancy for this. Use whatever muffin or cupcake pan you have available. The only difference is that a mini cheesecake pan has removable bottoms which makes food release a little easier, but again not a necessity, especially since we’re using liners.
Make the crust and try to not snack on all of it just yet. You guys, I really had to resist munching on this graham cracker mixture. BUT. IT’S. JUST. SO. GOOD. To make it, just combine 4 tablespoons of melted, unsalted butter + 1 cup of graham cracker crumbs + ¼ cup of granulated sugar + 1 teaspoon of cinnamon. Pro-tip: toss the graham crackers into the food processor for an easy crumb mixture. But since I don’t have a food processor (shocking I know), I did it the old-fashioned way. I put a few graham crackers into a plastic bag, sealed it, and rolled over it with my handy-dandy rolling pin. In just a few seconds you’ll have crumbs worthy of a cheesecake. After you toss together the ingredients, take 1 (hearty) tablespoon of the graham cracker mixture and add to each of the liners. Press to compact. Voila, an easy cheesecake crust.
Make the gorgeous pumpkin filling. Take a large bowl and add in an 8-oz. block of softened cream cheese and ½ cup of granulated sugar. Beat with an electric hand mixer and scrape down the sides of the bowl. Then beat in the rest of the ingredients: 1 egg, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice, and ½ cup canned pumpkin. Scrape down the sides of the bowl after each addition. Once everything is well-combined, spoon 2 to 2 ½ tablespoons of filling on top of each graham cracker crust.
Bake baby. Bake at 350 degrees Fahrenheit for 18-20 minutes, or until the cheesecakes have set. Turn off the oven and leave the cheesecakes in there to cool for 20 more minutes with the door shut. Then remove these golden lil beauties from the oven and let cool completely before chilling for at least 2-3 hours before serving. If the centers have sunk a lil bit, don’t worry it happens and is easily covered up with toppings! For some wow-factor presentation, top the mini cheesecakes with whipped cream and pumpkin pie spice before serving. Enjoy this yummy fall-themed dessert.
A rich and silky pumpkin cream cheese filling. A crunchy, golden graham cracker crust. Bite-sized portions perfect for snacking on. These mini cheesecakes are an irresistible autumnal treat and they’re so easy to whip up.
So Simple Mini Pumpkin Cheesecakes
Ingredients:
- 1 cup graham crackers crumbs
- 4 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 8 oz full-fat cream cheese (1 block), softened
- 1/2 cup granulated sugar
- 1 large egg, room temp.
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin
- Whipped cream for topping (optional)
Instructions:
- Preheat the oven to 350°F. Line a 12-count mini cheesecake pan (a muffin pan will also work!) with liners.
- TO MAKE THE CRUST: Combine 4 tablespoons of melted butter with 1 cup of graham cracker crumbs. Add in ¼ cup of granulated sugar and 1 tsp cinnamon. Mix until combined. The texture will be similar to wet sand. Spoon a hearty tablespoon into the bottom of each well. Press to compact the graham cracker crust.
- TO MAKE THE FILLING: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar using an electric hand mixer on low speed until smooth. Scrape down the sides of the bowl. Beat in the egg, 1 tsp vanilla, 1 tsp pumpkin pie spice, and 1/2 cup canned pumpkin. Spoon the filling evenly into the prepared crusts. I add 2 to 2 1/2 tablespoons of filling per well.
- Bake at 350 degrees Fahrenheit for 18-20 minutes, or until the cheesecakes have set. Turn off the oven and leave the cheesecakes in the oven to cool for 20 more minutes with the door shut. Then remove and let cool completely before refrigerating for at least 2-3 hours. Serve with a topping of whipped cream and a dash of pumpkin pie spice.
