Mini Pumpkin Cheesecakes Perfect Recipe

Tired of dense, cracked cheesecakes that take hours to make and serve a crowd when you only need a few portions? I’m Simon, and I still remember the Thanksgiving when my grandmother’s massive cheesecake cracked right down the middle just as guests arrived. She smiled and said, “Next time, we go small.” That wisdom inspired these Mini Pumpkin Cheesecakes individual portions of creamy, spiced perfection that never crack, always impress, and capture autumn in every bite.

These Mini Pumpkin Cheesecakes deliver restaurant-quality results with silky smooth texture, warm spices, and a buttery graham cracker crust, all in convenient single-serving portions. Megan Carter, my pastry genius, has spent years perfecting the cheesecake game, and she’ll tell you that these mini versions are actually easier than making one large cheesecake. The smaller size means faster baking, more even cooking, and zero risk of that dreaded crack across the top.

In this comprehensive guide, you’ll discover the secrets to perfectly smooth cheesecake filling, ingredient selection that makes or breaks the texture, foolproof water bath techniques that guarantee success, creative topping ideas from classic to contemporary, and storage solutions that keep these beauties fresh for days. Whether you’re planning a holiday dessert table or simply craving fall flavors, these mini cheesecakes are your answer.

Why This Mini Pumpkin Cheesecakes Recipe Works

This recipe has become our most-requested dessert during fall and winter, and here’s exactly why it delivers flawless results every time:

• Individual portions eliminate serving stress: No slicing, no mess just grab and enjoy. Perfect for parties, potlucks, or portion control
• No cracks guaranteed: The muffin tin format and gentle baking method create the ideal environment for crack-free cheesecakes
• Faster baking time: 25 minutes versus 60+ for traditional cheesecakes means less waiting and more eating
• Make-ahead friendly: Prepare up to 3 days in advance and store in the refrigerator, making holiday prep effortless
• Customizable toppings: Each person can have their preferred topping whipped cream, caramel, pecans, or go naked
• Real pumpkin flavor: We use pure pumpkin puree and the perfect spice blend to create authentic autumn taste, not artificial flavoring
• Room temperature ingredients: This simple step ensures ultra-smooth, lump-free filling that’s velvety on the tongue

Choosing the Right Ingredients for Mini Pumpkin Cheesecakes

Quality ingredients transform good cheesecakes into extraordinary ones here’s your buying guide.

Best Cream Cheese for This Recipe

The foundation of any great cheesecake is the cream cheese, and not all brands are created equal. I exclusively use full-fat Philadelphia cream cheese in the brick form (not the spreadable tub version). Here’s why:

Philadelphia cream cheese has the ideal fat content (33%) and smooth texture that creates that signature creamy mouthfeel. Store brands often contain stabilizers and gums that affect texture. The brick form has less moisture than spreadable varieties, which is crucial for achieving the right consistency.

Temperature is critical: Cream cheese must be at room temperature (about 70°F) before mixing. Cold cream cheese creates lumps that never fully disappear, resulting in a grainy texture. Take it out of the refrigerator 1-2 hours before baking, or soften it in the microwave in 10-second bursts, checking frequently.

Pumpkin Puree Selection and Buying Tips

Use pure pumpkin puree, NOT pumpkin pie filling this is the number one mistake people make. Here’s the difference:

• Pure pumpkin puree: 100% pumpkin, no added sugars or spices (what you want)
• Pumpkin pie filling: Pre-sweetened and spiced mix that will throw off the recipe’s balance

Top brands: Libby’s 100% Pure Pumpkin is the gold standard. Organic options from Farmer’s Market or Trader Joe’s work beautifully too. Check the ingredient list—it should say only “pumpkin.”

Fresh versus canned: While homemade pumpkin puree is lovely, canned is actually more consistent in moisture content and flavor. If using fresh, roast sugar pumpkins (not carving pumpkins), puree until smooth, and drain excess liquid through cheesecloth.

Substitutions for Mini Pumpkin Cheesecakes

• No pumpkin puree? Use sweet potato puree for a similar texture and color with slightly different flavor
• Dairy-free version: Use vegan cream cheese (Kite Hill or Miyoko’s) and coconut cream. Results are slightly less tangy but still delicious
• Gluten-free crust: Substitute graham crackers with gluten-free graham crackers or gingersnap cookies
• Sugar alternatives: Replace granulated sugar with coconut sugar for deeper molasses notes, or use a 1:1 sugar substitute for lower carb options
• Spice blend: No pumpkin pie spice? Make your own: 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves

Ingredients & Prep for Mini Pumpkin Cheesecakes

Crust Components

Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 10-12 full crackers, finely crushed)
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon
• Pinch of salt

Alternative crust options: Gingersnap cookies create a spicier base, vanilla wafers offer a lighter flavor, or Biscoff cookies add caramel notes.

Cheesecake Filling Essentials

Main ingredients:

• 16 ounces (two 8-oz blocks) full-fat cream cheese, room temperature
• ⅔ cup granulated sugar
• 1 cup pure pumpkin puree (not pie filling)
• 2 large eggs, room temperature
• ⅓ cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Why each ingredient matters:

• Sour cream: Adds tanginess and creates ultra-creamy texture
• Pumpkin pie spice: Blend of cinnamon, ginger, nutmeg, and cloves that defines fall flavor
• Salt: Balances sweetness and enhances all other flavors
• Vanilla extract: Use pure, not imitation, for depth

Preparation Before You Start

Ingredient temperature check: This cannot be overstated. Megan has drilled this into our kitchen’s DNA—cold ingredients create lumps and air pockets. Set out cream cheese, eggs, and sour cream 1-2 hours before starting.

Mise en place: Measure and prepare everything before you begin mixing. Once you start, the process moves quickly, and scrambling for ingredients leads to overmixing.

Pan preparation: Line a 12-cup muffin tin with cupcake liners (standard size, not mini). For easier removal and prettier presentation, use foil or parchment liners. Lightly spray with non-stick cooking spray.

Water bath setup: Prepare a large roasting pan that can hold your muffin tin. You’ll need boiling water ready for the water bath (more on this in the cooking method section).

Pantry Staples You’ll Need

• Quality vanilla extract: Pure vanilla, never imitation
• Fresh spices: Pumpkin pie spice and cinnamon lose potency over time. If yours are over a year old, replace them
• Unsalted butter: Allows you to control sodium levels precisely
• Granulated sugar: Regular white sugar works best; don’t substitute with brown sugar in the filling
• Cupcake liners: Standard size (not jumbo, not mini)

Step-by-Step Baking Instructions for Mini Pumpkin Cheesecakes

Pre-Baking Prep for Mini Pumpkin Cheesecakes

1. Bring ingredients to room temperature: Remove cream cheese, eggs, and sour cream from refrigerator 1-2 hours before baking. This is non-negotiable for smooth texture.
2. Preheat oven to 325°F (163°C): Cheesecakes bake at lower temperatures for gentler, more even cooking. Position rack in the center of the oven.
3. Prepare muffin tin: Line a 12-cup standard muffin tin with cupcake liners and lightly spray with cooking spray.
4. Boil water: Put a kettle or pot of water on to boil. You’ll need about 2-3 cups for the water bath.
5. Crush graham crackers: Place crackers in a food processor and pulse until fine crumbs, or seal in a zip-top bag and crush with a rolling pin. You want fine, even crumbs—no large chunks.

Making the Crust for Mini Pumpkin Cheesecakes

Step 1: Combine crust ingredients (3 minutes) In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Pour melted butter over the mixture and stir with a fork until all crumbs are evenly moistened. The mixture should hold together when squeezed like wet sand.

Step 2: Press into muffin cups (5 minutes) Divide the crumb mixture evenly among the 12 muffin cups (about 1½ tablespoons each). Using the bottom of a small glass, a tart tamper, or your fingers, firmly press the crumbs into an even layer at the bottom of each cup. Pack it tightly loose crusts will crumble when you bite into them.

Step 3: Pre-bake the crust (8 minutes) Bake crusts at 325°F for 8 minutes to set them. This prevents soggy bottoms and helps the crust hold together when you remove the cheesecakes from the liners. Let cool for 5 minutes while you prepare the filling.

Mixing Method for Mini Pumpkin Cheesecakes

Critical mixing rule: Mix on low speed and scrape the bowl frequently. Overmixing incorporates air bubbles that expand during baking and cause cracks. Megan calls this “the gentle approach”—treat your batter with respect.

Step 1: Beat cream cheese (2-3 minutes) In a large bowl using an electric mixer on medium-low speed, beat the room-temperature cream cheese for 2-3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides and bottom of the bowl at least twice.

Step 2: Add sugar (1-2 minutes) Add sugar and beat on medium-low speed until fully incorporated and smooth, about 1-2 minutes. Scrape the bowl again.

Step 3: Add pumpkin and spices (1 minute) Beat in pumpkin puree, pumpkin pie spice, cinnamon, and salt on low speed until smooth and evenly colored throughout. The mixture should be uniformly orange with no cream cheese streaks.

Step 4: Add sour cream and vanilla (30 seconds) Mix in sour cream and vanilla extract on low speed just until combined. This adds the tangy depth that distinguishes great cheesecake from ordinary.

Step 5: Incorporate eggs gently (1 minute) Add eggs one at a time, mixing on the lowest speed just until the yellow disappears about 20 seconds per egg. Do NOT overmix after adding eggs. A few small lumps are fine; overmixed batter creates cracks and dense texture.

Step 6: Final scrape and stir (30 seconds) Scrape the bowl one final time and use a spatula to gently fold any unmixed ingredients from the bottom. The batter should be smooth, thick, and pourable.

Baking Method for Mini Pumpkin Cheesecakes

Step 1: Fill the muffin cups Using a ¼-cup measuring scoop or large spoon, divide the filling evenly among the 12 prepared crusts, filling each cup almost to the top (leave about ⅛ inch space). Gently tap the pan on the counter 2-3 times to release air bubbles.

Step 2: Prepare water bath Place the filled muffin tin inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of the muffin tin (about 1 inch deep). The water bath creates a humid environment that prevents cracking and ensures even, gentle cooking.

Step 3: Bake (25 minutes) Carefully transfer the entire setup to the preheated 325°F oven. Bake for 23-25 minutes. The cheesecakes are done when the edges are set but the centers still jiggle slightly when the pan is gently shaken like Jello that’s almost set.

Baking times by observation:

• Edges: Should be set and slightly puffed
• Centers: Should wobble slightly but not be liquidy
• Surface: Should look matte, not shiny/wet

Doneness Check for Mini Pumpkin Cheesecakes

Unlike traditional baking where you want items fully set, cheesecakes require a different approach. The centers should still have a slight jiggle about the size of a quarter—when you gently shake the pan. They will continue cooking from residual heat and will firm up completely as they cool.

Visual cues for perfect doneness:

• Edges are set and may be very slightly puffed
• Centers wobble but don’t ripple like liquid
• No browning on top (if browning, your oven is too hot)
• Surface looks matte rather than wet and shiny

The toothpick test doesn’t work for cheesecakes. A toothpick will come out wet even when perfectly done because cheesecake should be creamy, not cake-like.

Cooling Process for Mini Pumpkin Cheesecakes

This step is as important as the baking itself rushing it causes cracks and deflation.

Step 1: Turn off oven (1 hour) When cheesecakes are done, turn off the oven and crack the door open about 2 inches. Let the cheesecakes sit in the cooling oven for 1 hour. This gradual temperature change prevents the dramatic cracking that occurs with sudden temperature shifts.

Step 2: Remove from water bath (5 minutes) After the hour, carefully remove the muffin tin from the water bath and place on a wire rack. Let cool at room temperature for 30 minutes.

Step 3: Refrigerate (minimum 4 hours) Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Cheesecakes need this time to fully set and develop their flavor. The texture improves significantly after a full night’s rest.

Why cooling matters: Cheesecake is essentially a custard. Rapid temperature changes cause the proteins to contract too quickly, resulting in cracks. Patience here pays off with silky-smooth surfaces.

Pro Tips for Perfect Mini Pumpkin Cheesecakes

Avoiding Cracks in Mini Pumpkin Cheesecakes

Even though mini cheesecakes are less prone to cracking than large ones, here’s how to guarantee smooth tops:

• Water bath is mandatory: The steam keeps the surface from drying out and cracking
• Don’t overbake: Remove when centers still jiggle slightly
• Gradual cooling: Never remove hot cheesecakes from the oven directly to cold counters
• Room temperature ingredients: Cold ingredients don’t blend smoothly and create air pockets that lead to cracks
• Gentle mixing: Beat only until ingredients are just combined, especially after adding eggs
• Quality pan: Use a muffin tin without warps or damage for even heat distribution

Avoiding Dense, Heavy Texture in Mini Pumpkin Cheesecakes

Cheesecake should be light and creamy, never dense or heavy like fudge:

• Proper mixing order: Always beat cream cheese smooth before adding other ingredients
• Don’t overmix: Once eggs are added, mix on lowest speed only until combined
• Room temperature ingredients: This allows them to blend smoothly without extended mixing
• Correct oven temperature: Too high causes the eggs to set too quickly, creating rubbery texture
• Fresh leavening: While these don’t use baking powder, fresh ingredients overall create better texture

Essential Tool Recommendations for Mini Pumpkin Cheesecakes

• Standard 12-cup muffin tin: Non-stick or regular (both work)
• Cupcake liners: Foil or parchment liners make removal easiest
• Large roasting pan: Must fit your muffin tin with room for water
• Electric mixer: Stand mixer or hand mixer for smooth mixing
• Rubber spatula: For scraping bowl thoroughly
• Small glass or tart tamper: For pressing crust evenly
• ¼-cup measuring scoop: For portioning filling evenly

Storage & Serving for Mini Pumpkin Cheesecakes

Refrigerator storage: Keep Mini Pumpkin Cheesecakes in an airtight container or covered with plastic wrap for up to 5 days. They actually taste better on day 2-3 as flavors meld.

Freezing for later: These freeze beautifully! Once fully set, remove from muffin tin, wrap each cheesecake individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving temperature: Serve cold from the refrigerator or let sit at room temperature for 10-15 minutes for softer, creamier texture.

Removing from liners: For cleanest removal, let cheesecakes come to room temperature slightly, then gently peel away the liner. Foil liners release most easily.

Transporting: Keep chilled until the last moment. Stack in a shallow container with parchment between layers. Don’t add toppings until just before serving.

Flavor Variations for Mini Pumpkin Cheesecakes

Maple Pecan Mini Pumpkin Cheesecakes

Replace ⅓ of the sugar (about 3 tablespoons) with pure maple syrup and reduce vanilla to ½ teaspoon. Top each cheesecake with candied pecans and a drizzle of maple syrup. Add ½ teaspoon maple extract to enhance the flavor even more.

Chocolate Swirl Mini Pumpkin Cheesecakes

Melt 3 ounces of semi-sweet chocolate with 2 tablespoons cream. After pouring pumpkin filling into muffin cups, drop small spoonfuls of chocolate mixture on top and swirl with a toothpick for a marbled effect. This combination is Megan’s personal favorite.

Gingersnap Crust Mini Pumpkin Cheesecakes

Replace graham crackers with gingersnap cookies in the crust for extra spice and snap. The ginger’s heat complements pumpkin beautifully and adds sophisticated depth. Reduce added cinnamon in the crust to ¼ teaspoon since gingersnaps are already spiced.

Salted Caramel Mini Pumpkin Cheesecakes

After cheesecakes cool completely, top each with homemade or store-bought salted caramel sauce and a sprinkle of flaky sea salt. The sweet-salty combination is addictive. Use about 1 tablespoon caramel per cheesecake.

Vegan Mini Pumpkin Cheesecakes

Use vegan cream cheese (Kite Hill), coconut cream instead of sour cream, and replace eggs with ¼ cup cornstarch mixed with ¼ cup non-dairy milk. The texture is slightly less tangy but still impressively creamy. Bake for 28-30 minutes as the setting takes slightly longer.

Keto-Friendly Mini Pumpkin Cheesecakes

Replace graham crackers with almond flour crust (1½ cups almond flour + 4 tablespoons melted butter + 2 tablespoons sugar substitute). Swap granulated sugar in filling for erythritol or monk fruit sweetener. Net carbs drop to about 6g per cheesecake versus 18g for the regular version.

Flavor Variations Comparison Table

Serving Suggestions for Mini Pumpkin Cheesecakes

These mini cheesecakes are stunning on their own, but the right presentation and toppings take them from homemade to gourmet.

Classic toppings:

• Whipped cream: Sweetened whipped cream rosettes with a cinnamon dusting
• Caramel drizzle: Store-bought or homemade salted caramel
• Candied pecans or walnuts: Adds crunch and elegance
• Cinnamon dusting: Simple but effective visual appeal

Creative presentations from Olivia:

• Dessert board: Arrange cheesecakes on a wooden board with fall leaves, mini pumpkins, and cinnamon sticks for rustic charm
• Individual plating: Place each cheesecake on a small dessert plate with caramel sauce drizzled artistically, fresh whipped cream, and a cinnamon stick garnish
• Tiered display: Use a cupcake stand for parties—it showcases the miniature size beautifully

Beverage pairings:

• Coffee: Pumpkin spice latte, cappuccino, or French press coffee
• Tea: Chai tea or cinnamon spice tea complement the warm spices
• Dessert drinks: Hot apple cider or spiced hot chocolate
• Milk: Cold whole milk or almond milk for a simple pairing

Seasonal serving ideas:

• Thanksgiving: Top with sugared cranberries and mini rosemary sprigs
• Halloween: Orange and black sprinkles with chocolate spider webs
• Christmas: White chocolate drizzle with crushed peppermint (yes, pumpkin works year-round!)

Occasion recommendations: These Mini Pumpkin Cheesecakes are perfect for potlucks (no slicing required!), office parties (portable and professional), holiday dessert tables (make 2-3 dozen for variety), dinner parties (elegant individual portions), and bake sales (attractive and easy to price per piece).

FAQs About Mini Pumpkin Cheesecakes

Can I make Mini Pumpkin Cheesecakes without a water bath?

You can, but I don’t recommend it. Without the water bath, you risk cracked tops and drier edges. If you absolutely must skip it, reduce oven temperature to 300°F and bake for 20-22 minutes. Place a pan of hot water on the oven’s bottom rack to create some humidity. The texture won’t be quite as silky, but they’ll still taste good.

How do I know when Mini Pumpkin Cheesecakes are done baking?

The edges should be set and slightly puffed, while the centers should still jiggle like Jello when you gently shake the pan. A quarter-sized wobble in the center is perfect. They’ll look slightly underdone—that’s correct! They firm up completely during the cooling process. If they’re completely set when you remove them, they’ll be overbaked and dense once cooled.

Can I use pumpkin pie filling instead of pure pumpkin for Mini Pumpkin Cheesecakes?

No, don’t substitute pumpkin pie filling. It contains added sugar and spices that will make your cheesecakes too sweet and throw off the spice balance. Plus, it has a different consistency that affects texture. Always use 100% pure pumpkin puree—check the ingredient list to make sure it says only “pumpkin.”

Why did my Mini Pumpkin Cheesecakes crack?

Cracks happen due to: overbaking (centers were too set when removed), rapid temperature changes (moving from hot oven to cold counter), overmixing the batter (especially after adding eggs), or skipping the water bath. For your next batch, watch the baking time carefully, cool gradually in the turned-off oven with the door cracked, mix gently, and always use a water bath.

Can I make Mini Pumpkin Cheesecakes ahead of time?

Absolutely! These are perfect make-ahead desserts. Bake them up to 3 days before you need them and store covered in the refrigerator. They actually taste better after 24 hours as the flavors meld. You can also freeze them for up to 3 months wrap individually in plastic wrap and thaw overnight in the fridge before serving. Add toppings just before serving.

Are Mini Pumpkin Cheesecakes safe during pregnancy?

Yes, when properly baked to completion. The cheesecakes reach sufficient temperature during baking to cook the eggs fully (they reach about 150°F internally, which kills any bacteria). Make sure the cream cheese and sour cream are made from pasteurized milk (almost all commercial brands are). If you’re concerned, check package labels to confirm pasteurization.

How do I remove Mini Pumpkin Cheesecakes from the muffin tin?

If you used cupcake liners, simply lift them out once completely chilled. Foil and parchment liners release most easily. For the cleanest look, let them sit at room temperature for 5-10 minutes to soften slightly, then gently peel away the liner. If you baked without liners (not recommended), run a thin knife around each edge and carefully lift out with a small offset spatula.

What’s the best way to transport Mini Pumpkin Cheesecakes?

Keep them chilled until just before leaving. Place in a single layer in a shallow container those disposable aluminum pans with plastic lids work perfectly. If you need to stack them, put parchment paper between layers. Keep them in a cooler with ice packs if transporting more than 30 minutes. Add whipped cream or toppings after you arrive to keep them looking fresh.

Can I make these in mini muffin tins for bite-sized portions?

Yes! Use mini muffin tins for 36 bite-sized cheesecakes. Reduce crust to 1 teaspoon per cup, filling to 2 teaspoons per cup, and baking time to 12-15 minutes. They’re adorable for parties and one-bite desserts. Everything else in the recipe stays the same.

Conclusion

There’s something magical about the first bite of these Mini Pumpkin Cheesecakes the way your fork glides through the velvety filling, the subtle crunch of the graham cracker crust, and that perfect balance of pumpkin and warm spices that captures everything we love about fall. Megan and I have tested countless variations, and this version has earned its place as our definitive recipe for these seasonal gems.

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Mini Pumpkin Cheesecakes Perfect Recipe

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• Author: Simon
• Total Time: 45 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

Print Recipe

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Description

A delicious, irresistible picture of Mini Pumpkin Cheesecakes with graham cracker crusts, creamy spiced filling, and perfect single servings. Ideal for holiday dessert tables, dinner parties, or anytime you crave autumn flavors.

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Ingredients

Scale 1x2x3x

CRUST:

1½ cups graham cracker crumbs (about 10–12 full crackers)

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

½ teaspoon ground cinnamon

Pinch of salt

FILLING:

16 ounces (two 8-oz blocks) full-fat cream cheese, room temperature

⅔ cup granulated sugar

1 cup pure pumpkin puree (NOT pumpkin pie filling)

2 large eggs, room temperature

⅓ cup sour cream, room temperature

1 teaspoon pure vanilla extract

1½ teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon salt

OPTIONAL TOPPINGS:

Whipped cream

Caramel sauce

Candied pecans

Cinnamon dusting

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Instructions

1. Remove cream cheese, eggs, and sour cream from refrigerator 1-2 hours before baking to bring to room temperature.

2. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with cooking spray. Put a kettle of water on to boil for the water bath.

3. Make the crust: In a medium bowl, mix graham cracker crumbs, 3 tablespoons sugar, cinnamon, and pinch of salt. Pour melted butter over mixture and stir until all crumbs are evenly moistened.

4. Divide crust mixture evenly among the 12 muffin cups (about 1½ tablespoons each). Press firmly into an even layer at the bottom of each cup.

5. Pre-bake crusts at 325°F for 8 minutes. Let cool for 5 minutes while preparing filling.

6. Make the filling: Beat cream cheese for 2-3 minutes until smooth. Add sugar and beat until incorporated. Add pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth.

7. Add eggs one at a time, mixing just until combined after each.

8. Pour filling evenly over pre-baked crusts.

9. Place muffin tin into a larger pan. Carefully pour hot water around the muffin tin for a water bath.

10. Bake at 325°F (163°C) for 22-25 minutes, until centers are set but slightly jiggly.

11. Turn off oven, crack door, let cheesecakes cool in oven 15 minutes.

12. Remove from oven and water bath, transfer to cooling rack. Chill at least 2 hours or overnight.

13. Top with whipped cream, caramel, pecans, or cinnamon dusting before serving.

Notes

Bring all dairy ingredients to room temperature to prevent lumps.

Do not overmix the filling to avoid cracks.

Cheesecakes can be made a day in advance and stored in the refrigerator.

Optional toppings can be customized to taste.

Freeze individually wrapped for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 320
• Sugar: 25g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg

Keywords: Mini Pumpkin Cheesecakes, Pumpkin Dessert, Fall Recipes, Holiday Desserts