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Mini Pumpkin Cheesecakes with Graham Cracker Crust
Faiza Shabir

Mini Pumpkin Cheesecakes with Graham Cracker Crust

These creamy Mini Pumpkin Cheesecakes are the perfect bite-sized fall dessert with a buttery graham cracker crust and rich pumpkin spice filling. They bake beautifully in a muffin tin and are ideal for holidays, parties, or cozy autumn gatherings. Top with whipped cream and a drizzle of caramel for an irresistible finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons melted unsalted butter
  • 16 ounces cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • Whipped cream for topping
  • Caramel sauce for drizzling optional
  • Ground cinnamon for garnish optional

Method
 

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner.
  4. Beat the cream cheese until smooth and creamy.
  5. Mix in pumpkin puree, sugar, egg, vanilla, pumpkin pie spice, cinnamon, flour, and salt until fully combined.
  6. Divide the filling evenly over the prepared crusts.
  7. Bake for 18–20 minutes until the centers are just set.
  8. Cool completely at room temperature.
  9. Refrigerate for at least 2 hours before serving.
  10. Top each cheesecake with whipped cream, caramel drizzle, and a light sprinkle of cinnamon before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Do not overmix after adding the egg to prevent cracks.
  • Chill thoroughly for the best flavor and texture.
  • Store refrigerated for up to 5 days in an airtight container.
  • Freeze without toppings for up to 2 months.

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