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Mini Pumpkin Cheesecakes - Cozy, Creamy, and Perfectly Spiced

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional but recommended)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon (for extra warmth)
  • 1/4 teaspoon fine sea salt
  • Whipped cream or stabilized whipped cream
  • Caramel sauce or maple drizzle
  • Crushed pecans or candied pecans
  • Pinch of cinnamon or nutmeg

Method
 

  1. Prep the pan: Line a standard 12-cup muffin pan with paper liners. Heat the oven to 325°F (163°C). This lower temperature helps prevent cracking.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, cinnamon, salt, and melted butter until the mixture looks like damp sand and holds together when pressed.
  3. Press and pre-bake: Divide the crust mixture evenly among the liners (about 1 to 1 1/2 tablespoons each). Firmly press down with the bottom of a small glass or spoon. Bake for 5–6 minutes, then let cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl to avoid lumps.
  5. Add sugar and pumpkin: Beat in the granulated sugar until combined, then mix in the pumpkin puree. Keep the mixer on low to medium-low to avoid too much air.
  6. Mix in eggs and flavorings: Add eggs one at a time, mixing just until combined after each. Add sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until smooth and uniform. Do not overbeat.
  7. Fill the cups: Spoon the batter over the crusts, filling each liner almost to the top. Gently tap the pan to release any air bubbles.
  8. Bake: Bake at 325°F for 16–20 minutes. The centers should be slightly jiggly but not liquid. The edges will look set. Avoid overbaking.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecakes sit for 5 minutes. Move the pan to a cooling rack and cool to room temperature.
  10. Chill: Refrigerate for at least 3 hours, preferably overnight, to set the texture and deepen the flavor.
  11. Top and serve: Add whipped cream, a drizzle of caramel or maple syrup, and a sprinkle of cinnamon or nuts right before serving.