Print

Creamy Pumpkin Spice Mini Cheesecakes

pumpkin spice mini cheesecakes - featured image
Print Recipe

These creamy pumpkin spice mini cheesecakes are a perfect fall dessert with a smooth pumpkin filling, warm spices, and a buttery, crumbly crust. Ideal for casual gatherings, they offer a bite-sized treat that’s both indulgent and approachable.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets, finely crushed)
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • Pinch of salt
  • Optional topping: whipped cream or cinnamon sugar

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper liners or grease lightly with butter.
  2. In a medium bowl, combine graham cracker crumbs, crushed gingersnap cookies, melted butter, and brown sugar. Mix until crumbs are evenly coated and resemble wet sand.
  3. Spoon about 1 tablespoon of crust mixture into each muffin cup. Press firmly to form an even, compact layer. Refrigerate while preparing filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides.
  5. Mix in pumpkin puree and granulated sugar until fully combined and smooth.
  6. Add sour cream and beat until just mixed. Add eggs one at a time, beating gently after each addition to avoid overmixing.
  7. Stir in vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until fragrant and evenly combined.
  8. Spoon filling evenly over chilled crusts, filling each about 3/4 full. Do not overfill.
  9. Bake on middle rack for 18–22 minutes, until edges are set but centers jiggle slightly when pan is shaken gently.
  10. Cool on wire rack for 30 minutes, then refrigerate for at least 3 hours or overnight to firm up.
  11. Remove liners and top with whipped cream or cinnamon sugar if desired. Serve chilled.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing eggs to prevent cracks. Press crust firmly to avoid crumbling. Slight jiggle in center after baking means perfect set. Chill overnight for best texture and flavor. Use paper liners or grease pan for easy removal. For gluten-free crust, substitute with gluten-free crackers and gingersnaps. For dairy-free, use plant-based cream cheese and sour cream alternatives.

Nutrition

Keywords: pumpkin spice, mini cheesecakes, fall dessert, pumpkin dessert, easy cheesecake, seasonal dessert, bite-sized cheesecake

Find it online: https://bitefuljoy.com/creamy-pumpkin-spice-mini-cheesecakes-easy-recipe-for-fall-gatherings/