Mini Pumpkin Cheesecake

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

This post is sponsored in conjunction with #FallFlavors Week. I received product samples from sponsor companies to help in the creation of these recipes. All opinions are mine.

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

Baking and I have this love/hate thing going… And it is epitomized by the Mini Pumpkin Cheesecake recipe I am sharing today. 

You see, the first time I made this, it turned out beautifully. But when I repeated it, the recipe failed. And so I put it away for awhile.  

Yes, baking can be a bitch, err challenge. Make a tiny change to a soup recipe and you have a slightly different soup. Make a tiny change to a baking recipe and you can end up with a flat cake or rock hard cookies.  

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

So I wanted to try this again, this time using the chocolate chip oat grahams that I received from Scotland-based Nairn’s — I’ve been seeing Chocolate Pumpkin Cheesecakes around the internet. Their gluten-free oat grahams are great for baking, snacking or even a dessert charcuterie board!   

The other contributing sponsor was Dixie Crystals.  When I make a touchy recipe (and especially a candy), I like to use a good cane sugar which I feel maximizes my chance of success!  Yes, check out the giveaway they are both helping sponsor at the end of the post!

Ingredients

What Makes This Recipe a Winner

I hate to say it, but I am madly in love with mini cheesecakes!  Among their attributes…

  • Individual desserts — I think individual desserts are very fun and classy! Plus cheesecake mini’s are less likely to crack than their full-sized counterparts.
  • Festive fall look & flavor – Can you ever have too much pumpkin (rhetorical question)!
  • Make ahead & freeze — I froze around a hundred mini cheesecakes in different flavors for my daughter’s post-Covid wedding celebration.  They thawed in 10-15 minutes so were easy to replenish as the dessert bar emptied! 

Step by Step Directions

While I can’t say that Pumpkin Mini Cheesecake is a weeknight dessert, I think they are totally worth the effort!

To start, you stir together the crust ingredients

mix crust ingredients

Spray pan, then press in crust and bake for 10 minutes.

press into pan

Mix filling ingredients.

Mix filling

Mix some of the filling with pumpkin puree and cinnamon

add pumpkin to some of filling mixture

Fill cheesecake wells with plain filling then swirl in the pumpkin mixture.

swirl together in cheesecake wells

Bake and enjoy!

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

How to Make This Gluten-Free

I used Nairn’s Chocolate Oat Grahams as part one of making this gluten free. They also make Stem Ginger Oat Grahams, which would work beautifully here as well.

The cheesecake has a small amount of cornstarch which is supposed to help keep the filling smooth.  Flour may be used instead if you aren’t gluten-free. Nairn's oat grahams

Troubleshooting and Cream Cheese

One of the major reasons for cheesecake to fail is if too much air is incorporated in the mixing process. This will make it rise high, then sink in the center, sometimes cavernously!  

But you also need to beat the cream cheese thoroughly enough to get out all the lumps . I usually deal with this by using the whisk attachment first for the cream cheese, then switching to the regular attachment or even hand mixing for the rest of the ingredients.

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

The cream cheese should be room temperature or it is nearly impossible to work with. If I forget to take it out of the refrigerator, I heat it very briefly in the microwave.  But taking it out early gets it evenly warm so is better.

Cracking is another cheesecake problem, but I find it is rare in mini cheesecakes unless they are very overcooked.

If your cheesecakes end up sinking slightly in the middle don’t worry. Topping with whipped cream can hide a myriad of sins!  top with whipped cream

Rumor has it that sous vide makes cheesecake making almost flawless.  Since I just bought a sous vide unit, I’ll report back! 

Tips & FAQs

This uses a special mini cheesecake pan, but can also be made with cupcake liners in a mini-muffin pan. Since these may be slightly smaller the yield may vary. mini cheesecake pan

Since the mini cheesecake wells are narrow, it’s a little harder to get the filling in. If the filling is very soft (summer), I transfer it to a quart-sized measuring cup and pour from there. If the batter is cooler and too solid to pour, I spoon it into a piping bag and use that to fill the cups.

Pumpkin Mini Cheesecake is especially nice with Pumpkin Spiced Whipped Cream. Then as a final touch (optional) consider sprinkling the whipped cream with some additional graham crumbs or a little cinnamon or nutmeg. With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

 

 

 

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

Breakfast and Baked Goods

Soups and Salads

Side Dishes

Main Dishes

Desserts

Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

Yield: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

Ingredients

Crust:

  • ¾ cup of graham cracker crumbs (2 inner packages of Nairns)
  • 1 tablespoons butter, melted
  • 1 tablespoons sugar

Filling:

  • 2 8-ounce packages cream cheese, room temperature
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cornstarch or flour
  • 2 large eggs
  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • whipped cream for serving

Instructions

Preheat oven to 350 degrees.

Stir together graham cracker crumbs, melted butter, and sugar. Spray the mini-cheesecake pan with non-stick spray, then press crumb mixture firmly into bottom of wells. Bake 10 minutes, then remove from oven to cool. Reduce oven temperature to 250 degrees.

Using an electric mixer with whisk beater, beat cream cheese until smooth and free of lumps. Change to regular beater and reduce to low speed; add sugar, cornstarch, vanilla; beat until well combined, scraping down sides of bowl. Add eggs, 1 at a time, mixing after each until just combined (do not over mix). Set aside 2/3 cup filling. Pour or pipe remaining filling evenly into the cheesecake wells.

Transfer remaining 2/3 cup cream cheese filling to a bowl; add pumpkin puree & cinnamon. Drop a generous Tablespoon of pumpkin mixture over top of cream cheese filling. With a chopstick or spoon end, swirl pumpkin mixture into filling making sure to reach down to get some plain filling from the bottom.

Bake until cheesecake jiggles slightly but is firm in the middle, 22-25 minutes.

Transfer pan to a wire rack and let cool completely. Refrigerate whole pan, uncovered, until completely cool, at least 4 hours. If needed, run a knife around edge of cheesecakes to loosen then unmold.

Pipe whipped cream onto each mini. Top with cinnamon or additional graham crumbs if desired.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 163mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 5g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

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Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

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13 thoughts on “Mini Pumpkin Cheesecake

  1. John / Kitchen Riffs

    Love cheesecake. LOVE it! And I like the idea of these mini cheesecakes. Who doesn’t want to say they ate an entire cheesecake? 🙂 Really nice recipe, with excellent seasonal flavors. Thanks!

  2. Jennifer

    Love these mini cheesecakes. They are so pretty, full of flavor and will be a big hit at my next get together.

  3. Kathleen Pope

    Don’t you hate that with certain recipes, why does it turn it one time and not another? I love that you tried again, because these are winners!

  4. Karen

    These are beyond gorgeous. I have the pan too! I’ve made mini cheesecakes, but they don’t hold a candle to yours.

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