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Mini Pumpkin Cheesecakes

October 2, 2006 by Nicole 93 Comments

Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream Topping | pinchmysalt.com

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 spices 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 easy to remove once they are baked.

How to use a mini cheesecake pan | pinchmysalt.com

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

How to put graham cracker crust in a mini cheesecake pan | pinchmysalt.com

How to put graham cracker crust in a mini cheesecake pan | pinchmysalt.com

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.

How to put graham cracker crust in a mini cheesecake pan | pinchmysalt.com

Graham cracker crust in a mini cheesecake pan | pinchmysalt.com

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

Adding filling for Mini Pumpkin Cheesecakes | pinchmysalt.com

Unbaked Mini Pumpkin Cheesecakes | pinchmysalt.com

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 Mini Pumpkin Cheesecakes | pinchmysalt.com

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.

Mini Pumpkin Cheesecake popping out of pan | pinchmysalt.com

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

Mini Pumpkin Cheesecakes cooling on a wire rack | pinchmysalt.com

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

Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream | pinchmysalt.com

Nutrition

Calories

76 cal

Fat

7 g

Carbs

3 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields 12 Mini Cheesecakes

Mini Pumpkin Cheesecakes
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Ingredients

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

Instructions

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.

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.

7.8.1.2
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Special kitchen equipment used for this recipe:
The following are Amazon Affiliate links

  • Mini Cheesecake Pan
  • Cookie Scoop

Related Recipes:

  • Pumpkin Roll
  • Pumpkin Maple Muffins
  • Whole Wheat Pumpkin Pancakes
  • Double Chocolate Pumpkin Cupcakes
  • Applesauce Spice Muffins
  • Mini Cherry Cheesecakes
  • Mini Orange Cheesecakes with Grand Marnier Cream

Around the Web:

  • Creamy Pumpkin Cheesecake with Ginger Pecan Crust from Alpineberry
  • Reduced Sugar Pumpkin Cheesecake from Kalyn’s Kitchen
  • Bourbon Pumpkin Cheesecake from Smitten Kitchen
Mini Pumpkin Cheesecakes | pinchmysalt.com

Filed Under: Adventures in Baking, Appetizers, Desserts, Holiday

Previous Post: « Baking with Whole Grains: Pumpkin Maple Muffins
Next Post: I’ll Be Back »

Reader Interactions

Comments

  1. Alicia from South Texas says

    October 19, 2009 at 3:10 pm

    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! -Alicia
    Reply
  2. Josie says

    October 22, 2009 at 6:27 pm

    ohh my goshh! these look to die for!
    Reply
  3. vici says

    October 26, 2009 at 9:46 am

    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.
    Reply
  4. Josee says

    October 29, 2009 at 6:46 pm

    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!!
    Reply
  5. Leslie says

    October 31, 2009 at 7:31 pm

    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!
    Reply
  6. mikal krauss says

    November 7, 2009 at 11:26 am

    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
    Reply
  7. Phoenix says

    November 9, 2009 at 5:48 pm

    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!
    Reply
  8. Ruth says

    November 28, 2009 at 9:37 am

    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!
    Reply
  9. Ruth says

    November 28, 2009 at 9:40 am

    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!
    Reply
  10. Lanie says

    December 17, 2009 at 12:34 pm

    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!
    Reply
  11. Megabite says

    September 29, 2010 at 8:02 am

    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!
    Reply
  12. Jenn says

    October 6, 2010 at 5:59 am

    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
    Reply
  13. MSHA Mining says

    November 17, 2010 at 11:52 am

    Nevertheless given that this post is subject to surprising spurts of vandalism during certain times of day, administrators should semi-protect it for brief cycles in most instances.
    Reply
  14. Tamanna says

    January 2, 2011 at 11:19 am

    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!
    Reply
  15. susan says

    January 30, 2011 at 10:28 am

    these are perfectly gorgeous! i love your "how to"!
    Reply
  16. Lisa Mai says

    September 28, 2011 at 7:40 pm

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

    October 9, 2011 at 1:39 am

    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
    Reply
  18. Namuelle says

    October 9, 2011 at 1:42 am

    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
    Reply
  19. Traci @ yellowWISHBONE says

    October 12, 2011 at 6:51 am

    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
    Reply
  20. kristi says

    November 17, 2011 at 12:46 pm

    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!
    Reply
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