Pumpkin Pie Mini Cheesecakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

These scrumptious pumpkin pie cheesecakes are easy to make and for their small size, they make a huge impression. Try them at your next holiday party or take them to a potluck dinner for a tasty take on a classic dessert.

Course: Brunch, Dessert
Cuisine: American
Servings: 12 servings
Calories: 1503 kcal
  • 2 TB unsalted butter melted
  • ¼ teaspoon table salt
  • 1 cup graham cracker crumbs
  • 8 ounces light cream cheese softened (approximately 1 cup)
  • 1 cup plain canned pumpkin not pumpkin pie filling
  • ¼ cup dark brown sugar
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice
  1. Preheat oven to 325.
  2. Line a standard-sized cupcake pan with 12 liners. In a small bowl, toss together melted butter, salt and graham crumbs. Use a tablespoon measure to spoon 1 heaping TB crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.
  3. Combine cream cheese, pumpkin, brown sugar, eggs and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature or chilled. Cheesecakes may be made up to 4 days before serving.
Recipe Notes

If you can’t find graham cracker crumbs in your local store (or want to make your own). Place 5 whole graham cracker sheets in a medium zippered-storage baggie. Use the bottom of a glass measuring cup to crush thoroughly. A batter dispenser can make quick work of spooning the filling into the cups.

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