Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes 3

As predicted in my last post, I have another pumpkin recipe for you.  This is the second mini cheesecake recipe on this site and each time I use my mini cheesecake pan, I love it even more.  It’s easy to use, easy to clean and I’ve had perfect results each time.

The best part about baking mini cheesecakes rather than a full-size cake is that you don’t have to worry about slicing it.  I swear I must be the world’s worst dessert slicer.  It doesn’t matter whether it’s pie, cake or cheesecake, the slices always turn out horrible!  Now I’m starting to understand the recent popularity of cupcakes, they look cute and perfect with no slicing involved.

As I was looking around for a pumpkin cheesecake recipe, I saw that one of them was topped with cinnamon whipped cream.  I ended up making up my own cheesecake recipe rather than using any of the ones I found, but the idea for cinnamon whipped cream stuck in my head.  I always whip my own cream but I had never thought of adding flavoring to it.  When it came time to serve the cheesecakes, I decided to try adding a little ground cinnamon along with the usual vanilla and powdered sugar, and it turned out to be the perfect topping for these cheesecakes.  It will also be my new favorite topping for any pumpkin or apple pie from now on!

If you’ve never seen a mini cheesecake pan before, this is what it looks like.  The bottom of each well is covered with a removable disk that can be pushed up through the hole in the bottom.  This makes the cheesecakes simple to remove once they are baked.

Mini Cheesecake Pan

Making the cheesecakes is simple.  Mix up the graham cracker crust ingredients and divide the crumbs evenly between the cups.

Graham Cracker Crumbs

Forming Graham Cracker Crust

To press the crumbs in to form the crust, I like to use the bottom of a tablespoon.  But you can also just press them in with your fingertips.

Making Graham Cracker Crust

Graham Cracker Crust

Next, mix up the filling ingredients and divide the batter between the cups.  I use a cookie scoop.

Adding Filling

Unbaked Cheesecakes

Bake the cheesecakes in a 375 degree oven for about 14 minutes.  They shouldn’t crack like this, but for some reason mine did today.  Oooops!   If it happens to you, don’t panic!  They’ll look better after they cool.

Cracked Cheesecakes

See?  Just let them cool in the pan for about 20 minutes and they will shrink down and the cracks won’t be as noticeable.  When you’re ready to remove them, just push your finger up through the bottom, or use the handle of a wooden spoon.  The cheesecakes should pop right out.

Cheesecake Popping Out

Let them cool completely on a wire rack then refrigerate until ready to serve.

Mini Pumpkin Cheesecakes

Just before serving, whip up some cinnamon cream and add a dollop to the top of each cheesecake.

Mini Pumpkin Cheesecakes 5

Mini Pumpkin Cheesecakes
yield: 12 mini cheesecakes

For this recipe, you will need a Mini Cheesecake Pan

1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons melted butter
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of ground cloves

1 cup heavy cream
powdered sugar to taste
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray).

2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.

3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.

4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.

5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.

Recipe Notes: You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices. If you want to experiment with the spices but don’t like the idea of tasting the batter with raw egg, blend together everything except the egg and keep adding spices and tasting until you get the flavor you want. Then add the egg and continue with the recipe.

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  1. joyce

    IT is THanksgiving here in Canada nextweekend and youhave just answered my question about what to have for dessert. I wanted something different than the usual pumpkin pie. Could they be made in muffin tins do you think. I am not sure what mini cheesecake pans are but I know I don’t have any.

    1:42 pm  Oct 2nd, 2006
  2. Brilynn

    I frequently add maple syrup to my whipped cream, it’s really nice too.
    I need to get some of those mini cheesecake pans, I also suffer from your slicing difficulties disease, plus they’re just super cute.

    4:40 pm  Oct 2nd, 2006
  3. rhino

    Haha, I was just talking about how I’m happy pumpkins are showing up in the stores now. It means I can make my Pumpkin Apple Risotto again 😀

    I’ll post it and a recipe in my blog within the next week or so. 😀

    7:39 pm  Oct 2nd, 2006
  4. connie

    oh pumpkin! thank goodness for fall and all its flavors. these look amazing

    1:01 pm  Oct 2nd, 2006
  5. amanda

    I know exactly what you mean about slicing things poorly! it makes me stick my tail between my legs and whimper away from photographing foods i have to cut! i’ve always been so envious of people like keiko from nordljus who seem to get the cut right every time. Now as far as the pumpkin cheesecakes are concerned! OH HECK YEAH! I’m the first to admit that i’m a cheesecake purist. I don’t like all those flavored cheesecakes (for the most part) but there is something about pumpkin cheesecake that just works. and my do these little ones have my psyched!

    1:11 pm  Oct 3rd, 2006
  6. Orchidea

    These are great! I like cheesecake a lot and pumpkin… I will try them soon.

    9:36 pm  Oct 3rd, 2006
  7. gardenpath

    Cinnamon whipped cream would be good on pumpkin pie, too!

    12:37 am  Oct 4th, 2006
  8. Amanda P

    I love the fall and last year I made many pumpkin cheese cakes. I made mini cheese cakes but like most I dont have many mini cheesecake pans so I bought the pre made mini gram cracker shells, You get 6 for $1.99 or so. If your making the cakes for a small gathering it wouldnt be so bad just to buy them. But I cant wait to try this recipie out!

    6:08 am  Oct 4th, 2006
  9. Jennifer

    I adore my mini cheesecake pan, too. Not only does it eliminate the slicing issue, but also those little cheesecakes are just too cute. It makes it easy to have some variety, too.

    3:22 pm  Oct 4th, 2006
  10. Tone

    I must say this recepie looks great. But as a scandinav I’m not used to american measurements. So how much is 1/3 stick of butter? Cant wait to try this cheescake. If I was to make this in a normal cake tin – how lage would you estimate the tin to be?
    Thank you!

    4:07 pm  Oct 4th, 2006
  11. firefly8868

    Those look scrumptious! So happy I just found your site. My husband will be too!


    8:33 pm  Oct 4th, 2006
  12. peabody

    Keep the pumpkin coming!

    11:46 pm  Oct 4th, 2006
  13. Tasso

    I like this website because it is about one person expressing their thougts… and we know that a picture is worth a thousand words. Nice work.

    2:26 am  Oct 8th, 2006
  14. Dave

    A whole stick of butter is equivalent to one cup or 8 fluid ounces. So a 1/3 stick of butter is roughly 3 fluid ounces, or about 80 to 85 mililiters.

    I’ve got to try this recipe for thanksgiving this year. Thanks very much for posting it! I don’t have a mini cheesecake pan, is there anything else I can substitute? Would a normal cheesecake pan work?

    11:35 pm  Oct 8th, 2006
  15. stinger97

    I’m not a huge fan of pumpkin cake in general, but those look ridiculously delicious. Very nice.

    7:55 am  Oct 10th, 2006
  16. guinnessgirl

    Mmmm! These look amazing. I might have to go out and buy a mini cheesecake pan for the sole purpose of making them. Thanks for sharing!

    4:02 pm  Oct 10th, 2006
  17. Morgan Antoinette

    I tried this recipe out for a small soire held at a friend who is notoriously a whiz at creating amazing dishes at a moments notice. I realized I officially am in LOVE with you guys here when she kept sneaking extras of these sweet little cakes and wanted to know my “secret” for the recipe. The whipped cream made a very decedent, very excellent garnish. I love the versatility adding various flavored syrups to whipped creams gives you. Thanks for the post.:)

    2:00 am  Oct 12th, 2006
  18. cinnamonspider

    That sounds amazing. I’ll have to try this out myself!

    4:21 pm  Oct 12th, 2006
  19. krymsonmoon

    I love adding flavours to whipped cream. Cinnamon has been a longtime favourite, as is maple syrup. I also add cocoa powder for chocolate whipped cream and nutmeg for coffee flavoured desserts. Really, your imagination is the limit.

    4:05 am  Oct 20th, 2006
  20. melissa_cookingdiva

    It looks delicious and beautiful! Great job 😉

    3:42 pm  Oct 24th, 2006
  21. Pumpkin Spice Muffins with Molasses Glaze - What We’re Eating - A Food & Recipe Blog

    […] A: helloooooooo fall. T: hello. Fall. A: uh… i wasn’t saying hello to you, T! T: I know, and I wasn’t saying hello to you. I was saying hello to fall. Only slightly less enthusiastically than you. Not that I don’t like fall, i’m just not feeling peppy. A: and maybe you just don’t like fall that much. T: actually I love fall. I always get a fun nostalgic feeling. It always reminds me of a couple of years back. A: I definately feel that. and then i hear that song by Better Than Ezra, “Time of Year”. And suddenly i’m a fallish wreck. I don’t know, but for some reason that song gets me right here. *points to her heart T: and it gets me right here. points to his neck. A: shut-up! you love it! T: it’s true, I do. And that reminds me of another song that gets me right here. points to his neck “I do” by Jude. A: wow… i think we’ve now listed all the songs that have made me cry in the past six years – now maybe we should move on to the food, T! T: We should. These pumpkin muffins were about as fall as a muffin can get. You know, I’m pretty sure I’ve never had a pumpkin muffin. How bout you? (are they common and I’ve just been left out for 25 years?) A: i wouldn’t say that they’re uncommon, but i think pumpkin bread is the more common form. I’ve eaten pumpkin bread before, but never a pumpkin muffin. These were inspired mostly by all of the delicious pumpkin stuff i’m been seeing on blogs lately. Particularly by the incredibly awesome Nicole, from Pinch My Salt. I’ve been having to stare at her to-die-for mini-pumpkin cheesecakes and muffins for a while now and my god, i wanted something pumpkin! T: yeah that stuff does look good. And these muffins were good, however they were not quite on the level of a pumpkin cheesecake. I mean, come on, pumpkin cheesecake. I mean. Seriously. that’s good. A: i know, i know. but pumpkin cheesecake is nowhere as healthy as pumpkin muffins! and i wanted to make them for breakfast! what kind of people would we be if we were eating pumpkin cheesecake for breakfast! T: we would be happy people, Amanda. Happy people. A: heheheh larger happy people… but happy people none-the-less, i suppose. I think thanksgiving is a great time for us to induldge in pumpkin cheesecake. how ’bout you? T: yes it is. Actually fall is a great time for us to indulge in all sorts of pumpkin treats. like… A: on the real-a, hommes! like pumpkin risotto, pumpkin cheesecakes, pumpkin mash, pumpkin pancakes (savory and sweet), pumpkin breads… pumpkin… pumpkin… PUMPKIN! T: the word pumpkin starts to look funny after a while. Pump kin. That’s just weird. A: But what about the muffins! T: muff ins. muf fins. muffins. I don’t know, that doesn’t look nearly as weird as pump kin. A: silly boy! i’m talking about what you thought of these muffins! T: they were quite tasty! I enjoyed the fruity chunks, and the molasses. I don’t know how they could possibly be improved (although I’m sure you will find a way). I give them a 4.4/5. How bout you? A: I’m gonna go with a 4.33/5. They were quite a treat. sweet, but not too sweet. fruity, molasses-y. oh-yeah, they were the stuff my fall dreams are made of! thanks nicole, and all you foodbloggers out there that inspired me to make something with pumpkin! T: Yes, and thank you mandy for putting pumpkin muffins in front of my face and saying, “eat, t-dog!” […]

    7:03 am  Oct 24th, 2006
  22. Bea at La Tartine Gourmande

    Look at those delicious looking cakes! What a great color!

    4:01 pm  Oct 26th, 2006
  23. Gourmet

    Wowwww!!! I love pumpkin and I love cheesecake!!!

    12:15 am  Oct 28th, 2006
  24. Global Voices Online » Blog Archive » Global Food Blog Report #34

    […] #5: From Italy, Pinch My Salt shares her recipe to prepare delicious looking Mini Pumpkin Cheesecake: […]

    3:04 am  Nov 3rd, 2006
  25. michaelm

    I just gained 10lbs. looking at your pictures.
    Wonderful site.
    I will be back.
    Me and my corpulent posterior…


    3:35 am  Nov 9th, 2006
  26. » Daily Delicious Links

    […] » Mini Pumpkin Cheesecakes « Pinch My Salt […]

    1:58 am  Feb 5th, 2007
  27. cass

    thanks so much for this recipe, i am so exciting to try it

    5:22 pm  Nov 18th, 2007
  28. Megan

    These are amazing! So yummy! I didn’t have a mini cheesecake pan so I used a mini muffin pan. I wll definetley buy a mini cheesecake pan before I make them again. ; )

    4:52 pm  Dec 31st, 2007
  29. Autumn has Arrived, It's Time for Pumpkin Recipes! — Pinch My Salt

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  30. Tami

    Megan or anyone here, how did they turn out using a regular mini muffin pan? I would love to try these but I don’t have the mini cheesecake pans so I was going to use the mini muffin pans with liners. Would that work or would the cheesecake end up sticking to the cupcake liners?

    Thanks for any help with this! :)

    7:33 pm  Oct 27th, 2008
  31. Teresa

    What mini cheesecake pan did you use, the Chicago Metallic or the Norpro (which is non-stick)? Does it matter? Have you tried both pans?

    6:32 pm  Nov 20th, 2008
  32. Aaron

    Thanks for the recipes, they were great jumping off points. I made the original with the cherries, it looked exactly like your pictures, and were delicious. I just made a batch of the Pumpkin and they turned out great. I had to fudge the recipe a bit, but the batter tasted great, so I know chilled, with some whip cream and they’ll be great.

    7:31 am  Nov 21st, 2008
  33. Aaron

    I have used the foil liners in a standard muffin pan and the the taste was good, but presentation was lacking. Although those eating didn’t mind, because I made those with Oreo crust. Just like muffins, you get that nice layer that’s going to stick to the paper. I’ve got the Norpro (dark finish) mini-cheesecake pan and after cooking the first batch I found turning oven down to 350 F and cooking an extra minute or so helps them not raise as much.

    7:36 am  Nov 21st, 2008
  34. Teresa

    Aaron, since I’m not a ‘fudger’ and need to know EXACT ingredients, what did you have to change on the recipe and for what reason? I haven’t made these yet.

    7:45 am  Nov 21st, 2008
  35. Nicole

    Teresa: It’s been a really long time since I made these so I’ll have to give them another try and check the recipe. I have everything on hand, so I’ll test it out again today. I’ll e-mail you and let you know know how it works! I do remember these were a bit softer than the regular kind, and I think that’s from the addition of maple syrup. But the cheesecakes in the photo were made from this exact recipe and my friends liked them a lot. I’ve been meaning to make these again anyway, I’d like to take a new photo with the whipped cream on top! :-)

    8:53 am  Nov 21st, 2008
  36. Mini Cherry Cheesecakes — Pinch My Salt

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  37. Amy

    What a cute and delicious idea!! I have the same mini cheesecake pan and I think it’s high time I put it back into the rotation. :) I love the idea of the cinnamon whipped cream, too!

    5:32 pm  Oct 8th, 2009
  38. Kgroovy

    YUUUUUUUUM!!! Def making these!

    5:37 pm  Oct 8th, 2009
  39. Amanda

    These are absolutely beautiful! I have to get one of those pans, I keep seeing wonderful mini cheesecakes everywhere. Yum!

    5:38 pm  Oct 8th, 2009
  40. Linda

    Beautiful cheesecakes and always magnificent photos!

    A small amount of cornstarch and baking at a lower oven temp will keep the egg protein from overcoagulating (and causing cracks).

    5:50 pm  Oct 8th, 2009
  41. Michelle

    I’ve gotta get one of those pans. These look adorable and that cinnamon cream is the perfect finishing touch.

    8:58 am  Oct 9th, 2009
  42. Ashley

    These are absolutely adorable! Wow!

    9:05 am  Oct 10th, 2009
  43. Janine

    I just made this recipe, and it turned out great! Instead of a mini cheesecake pan (went to 3 stores with no luck), I used a 9″ circle spring-form pan. I had to increase the cooking time to 40 minutes at 350 degrees, but it was perfect. My favorite part of this recipe was the whipped cream, I don’t think I’ll buy it from a can ever again! :) Thanks for all the great recipes.
    Take care,

    9:52 pm  Oct 13th, 2009
  44. Tara

    Boy, do these ever look good. I’ve been meaning to get one of those pans for a really long time now. I think I have just been convinced to get one sooner rather than later!

    3:46 pm  Oct 14th, 2009
  45. dawn

    bite size! dangerous to have bite-size around my little chubby fingers.
    seriously though, these look amazing and oh so easy. nice.

    7:40 am  Oct 16th, 2009
  46. Alicia from South Texas

    I made these this weekend and they were WONDERFUL!! Made them for a get-to-gether and they were a hit!
    I do have a quqesiton for anyone who has made them…mine didn’t really “set” well. I didnt’ have the min cheesecake pan, so I did the muffin tin w/ cupcake liners. The filling was still a little ‘pudding’-ish. Is that how it was supposed to be? They tasted amazing, but just wasn’t sure. Any thoughts appreciated.
    THANK YOU for sharing these amazing recipes!

    3:10 pm  Oct 19th, 2009
  47. Josie

    ohh my goshh! these look to die for!

    6:27 pm  Oct 22nd, 2009
  48. vici

    I couldn’t afford a “mini-cheesecake pan”, or wait the week it would take to arrive from amazon; but my mini-muffin pan worked well. I inverted the pan after the cheesecakes cooled and they released perfectly. A delicious recipe. I loved the cinnamon and maple syrup in the crust, and the cinnamon whipped cream was so special. I’m going to top my hot chocolate with it! I think that cooking times will need to be adjusted per the size of the mold people choose to use. Your photo is lovely too.

    9:46 am  Oct 26th, 2009
  49. Pumpkin Doughnuts — Pinch My Salt

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    3:24 pm  Oct 29th, 2009
  50. Josee

    I made this for a dinner party and they were GREAT. I used 1/2 a cup of grounded ginger snap cookies and 1/2 of graham, and garnished with a bit of creme fraiche and sprinkled with cinnamon. The creme fraiche was a nice contrast to the sweetness and the spice. the filling was soooo creamy and smooth, and even better 2 days after baking, like most cheesecakes. I LOVE my mini cheesecake pan and am looking for more recipes as i have a huge get together around Christmas and I want to make those in advance and freeze… so keep’em coming!!

    6:46 pm  Oct 29th, 2009
  51. Leslie

    Absolutely delicious! Used the mini muffin tin, as I didn’t have a mini cheesecake pan. Ended up with 24 vs. 12. Really wonderful recipe. Thank you for sharing it. I’m glad I found your site, and I must say I love the site name – “pinch my salt.” Very cute. Thanks again!

    7:31 pm  Oct 31st, 2009
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  54. mikal krauss

    I remember making these….and loving them …..last year!! Do you think they freeze for a few weeks? Would feel better getting a few things done RIGHT NOW!!! Thanks, Mikal

    11:26 am  Nov 7th, 2009
  55. Phoenix

    These look great! Next time you make cheesecake, make sure to cook the cake in a water bath (this will prevent the cracking at the top). Line the muffin or cake pan with foil and place onto a sheet pan. Pour water onto the sheet until it covers about 1/4 inch of the cake pan. This will make your cheesecakes look beautiful everytime! Why do I know this? I go to culinary school for baking and Thanks!

    5:48 pm  Nov 9th, 2009
  56. Ruth

    I made these in a regular muffin pan with fresh pumpkin this Thanksgiving and they turned out perfect and delicious! By Friday evening they were all gone! After taking them out of the oven, I gently loosened the sides, let them cool for 20 minutes, and gently lifted them out onto a serving plate with no problems. I will definitely make these again and really enjoy your website. Thanks for a great Thanksgiving dessert that was also very easy to prepare!

    9:37 am  Nov 28th, 2009
  57. Ruth

    Also, Alicia from South Texas, when using the muffin pan, do not use the liners. They come out better on their own. From Ruth from South Texas!

    9:40 am  Nov 28th, 2009
  58. Lanie

    Wow, they look like candy corn. I’m thinking about making them for my family christmas get together. I’ll make sure to have the whipped cream so they really do look like candy corns. Thanks for sharing!

    12:34 pm  Dec 17th, 2009
  59. Megabite

    I just recently got a mini cheesecake pan + I haven’t been able to put pumpkin cheesecake out of my head.

    Making this recipe this weekend, for sure. Thanks for sharing!

    8:02 am  Sep 29th, 2010
  60. Cafe Zupas » Blog Archive » fyi: the pumpkin shortage is over!

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  61. Jenn

    Yummy! I will so be trying this for our upcoming Thanksgiving!! Hope I can find a mini cheesecake pan in this area. Thanks for posting this!

    Ontario, Canada

    5:59 am  Oct 6th, 2010
  62. Post your menus - Page 2 - Halloween Forum

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  65. Tamanna

    omgosh these are so darn cute! and where on earth did you find the cheesecake pan? i am going to need one as cheesecake is one of the most common desserts in our home. the recipe sounds great and the images are awesome!

    11:19 am  Jan 2nd, 2011
  66. susan

    these are perfectly gorgeous! i love your “how to”!

    10:28 am  Jan 30th, 2011
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  68. Lisa Mai

    Wow. These look amazing! I am definitely making these. I loooooove fall flavours <3

    7:40 pm  Sep 28th, 2011
  69. Namuelle

    Hi you !
    What a lovely recipe ! Your mini cheesecake pan is amazing ! I’d like to get . Can you advice me a website where I can buy one ?. Thanks for sharing tour recipes !.
    Regards from southern France .

    1:39 am  Oct 9th, 2011
  70. Namuelle

    Hi !
    What a lovely recipe ! Your mini cheesecake pan is amazing ! I’d like to get one . Can you advice me a website where I can buy one ?. Thanks for sharing tour recipes !.
    Regards from southern France .

    1:42 am  Oct 9th, 2011
  71. Traci @ yellowWISHBONE

    What a great recipe! I made these mini cheesecakes last week (with a few small modifications) and they turned out amazing! This is definitely be one of my favorite fall desserst!

    Here is my recap of my attempt to make these:

    Thanks for posting this!

    6:51 am  Oct 12th, 2011
  72. kristi

    How many mini cheesecakes does this recipe make, just 12? I need at least 24 so I need to know if I should plan on doubling the recipe. thanks!

    12:46 pm  Nov 17th, 2011
  73. J

    I made these mini cheesecakes for my boyfriend to take to a work party of his. When he came home (empty handed i might add) he said everyone raved about them and multiple people asked for the recipe. A coworker invited us to a Superbowl party and asked us to bring dessert. I was thinking brownies or cupcakes but my boyfriend insisted that i make these again. This recipe is a winner!

    7:07 am  Feb 1st, 2012
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  78. school

    I’m not that much of a online reader to be honest but your blogs really nice, keep it up!
    I’ll go ahead and bookmark your site to come back in the future. Cheers

    2:38 pm  Nov 2nd, 2012
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  81. Mini Pumpkin Cheesecakes | The Teacher Cooks

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  83. making cheddar cheese

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  87. Non-Pie Thanksgiving Desserts - Pinch My Salt

    […] Mini Pumpkin Cheesecakes topped with Cinnamon Whipped Cream – Mini cheesecakes are fast and easy to make, look impressive on a serving platter, and are way easier to serve than a traditional cheesecake (no worries about cutting perfect slices here).  You do need a specialized pan for these, but it’s something you’ll use again and again. […]

    10:42 am  Nov 25th, 2013
  88. Allison

    Hi! Plan to make these for thanksgiving, and am also making other pies, so just wanted to know how far in advance you think they could be made and refrigerated. Thanks!

    4:22 pm  Nov 25th, 2013
  89. Tips for Healthy, Happy Thanksgiving | Fitness in the Kitchen

    […] mini pumpkin cheesecakes by Pinch my Salt look […]

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  90. Erica Martinez

    Just made these and the family gobbled them up in two seconds. I used Vanilla Wafers instead of grahman crackers for the crust because thats what I had on hand. Also used a mini muffin pan and it got the job done :-)

    7:57 pm  Nov 28th, 2013
  91. Links Worth Sharing - Week of October 6, 2012 - Simply Frugal

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