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

Crust:
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

Filling:
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

Topping:
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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91 Comments
  1. 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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  4. 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
  5. 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 pastry..lol. Thanks!

    5:48 pm  Nov 9th, 2009
  6. 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
  7. 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
  8. 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
  9. 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
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  11. 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!

    Jenn
    Ontario, Canada

    5:59 am  Oct 6th, 2010
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  15. 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!

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

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  18. Lisa Mai

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

    7:40 pm  Sep 28th, 2011
  19. 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 .
    Namuelle

    1:39 am  Oct 9th, 2011
  20. 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 .
    Namuelle

    1:42 am  Oct 9th, 2011
  21. 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: http://www.yellowwishbone.com/2011/10/fall-favorite-mini-pumpkin-cheesecake.html

    Thanks for posting this!
    Traci

    6:51 am  Oct 12th, 2011
  22. 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
  23. 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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  38. 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!

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  40. 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
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