Mini Pumpkin Cheesecakes


  • 1-3/4 cups (about 12 full sheets) graham cracker crumbs
  • 3/4 cups granulated sugar, divided
  • 3/4 cup brown sugar, divided
  • 6 tablespoons salted butter
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1-1/2 teaspoons cinnamon 
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground gloves
  • 1/4 teaspoons salt
  • 3 blocks (8 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees and prepare 24 regular sized silicone muffin cups (or line the same number of muffin tins with cupcake liners)
  2. In a medium mixing bowl, stir together graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar and melted butter, mixing until well combined.
  3. Divide the crumb mixture evenly among the prepared muffin cups, and press down firmly.
  4. In a large mixing bowl, combine pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, cloves and salt and mix well.
  5. In another medium bowl, combine softened cream cheese, 1/2 cup granulated sugar, and vanilla, and blend using an electric hand mixer until smooth and creamy.
  6. Pour the cream cheese mixture into the pumpkin mixture, stirring until well combined and smooth.
  7. Scoop about 1/3 cup of filling into each muffin cup.
  8. Bake for 25-30 minutes or until the centers of the cheesecakes are set.
  9. Remove from the oven and allow the cheesecakes to cool to room temperature.
  10. Refrigerate, covered, for 2-3 hours before serving.
  11. Top with whipped cream and enjoy.

The original recipe for these tasty pumpkin treats can be found here.

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