It’s the most wonderful time of the year. That’s right, it’s pumpkin time. If you are a pumpkin fan then you will enjoy these mini pumpkin cheesecakes. They are scrumptious. Not too much pumpkin for the non-pumpkin fans, yet just enough for the pumpkin lovers.
This pumpkin cheesecake is light and perfectly sweet with just the right amount of spice. Toasted pecans add fantastic flavor and texture to the graham cracker crust. Each bite of these tiny goodies has the perfect mix of creamy and crunchy.
The portions are the ideal size for a sweet treat. No fork required. These would look so beautiful on a cake stand for Thanksgiving. But you don’t need a special occasion to make these mini cheesecakes. Every day is a reason to be thankful so why not celebrate with pumpkin cheesecake.
Make this simple yet impressive dessert for the holiday season or any time of the year. Experience the delight of cheesecake without all of the fuss. Enjoy this delectable small dessert.
Seek the LORD and His strength; Seek His face continually. Psalm 105:4
Mini Pumpkin Cheesecake
Yield: 24 cheesecakes
1 and a half sleeves of graham crackers (approximately 12 graham crackers)
½ cup butter – melted
6 tablespoons brown sugar
1 teaspoon cinnamon
¼ cup toasted pecans
16 oz. cream cheese – room temp
15 oz. can pumpkin puree
2 tablespoons sour cream
2 eggs – room temp
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
1 teaspoon cinnamon
Make the crust
- Preheat oven to 350°
- Line muffin pan with paper cups. This recipe makes 24.
- Toast pecans in the oven on a baking sheet for 7 to 8 minutes.
- Place toasted pecans and graham crackers in a food processor and make fine crumbs. (If you don’t have a food processor you can place the graham crackers and pecans in a large plastic bag. Pound them with a rolling pin until crumbs form.)
- Place the graham cracker crumbs and pecans in a mixing bowl. Add melted butter, brown sugar, and cinnamon. Mix with a spoon or fork until combined.
- Put two tablespoons of the crust into each paper baking cup.
- Take a small glass or measuring cup and firmly press the crust in place.
Make the cheesecake
- Blend the cream cheese in a stand mixer with whisk attachment, or hand mixer, until smooth.
- Add the pumpkin and sour cream. Mix until well blended.
- Add the eggs. Blend until smooth.
- Add sugar, vanilla, flour, ginger, nutmeg, cloves, and cinnamon. Mix well.
- Using a large baking scoop or ice cream scoop, fill the crust lined cups with one full scoop each of cheesecake batter. About ¾ full.
- Bake cheesecakes for 18 to 20 minutes. Turn the oven off, then leave the cheesecakes in the oven for an additional 20 minutes. Remove from the oven and let the cheesecakes cool completely. Store in the refrigerator. Top with fresh whipped cream and cinnamon or nutmeg.
- The mini cheesecakes will last for 3 days in the fridge or 2 months in the freezer.
- If you don’t want pecans in the crust, just use 2 full sleeves of graham crackers.
- You will have a little extra batter and crust to make an additional 4 to 6 cheesecakes.
- The cheesecakes will puff up in the oven and get some cracks. These will go away once they cool completely.
Go to Mustard Seed Sentinel for this recipe and more. Check out my monthly column, Meghan’s Corner.