Description
Mini Pumpkin Pie Cheesecakes
The rich taste of pumpkin pie meets creamy cheesecake in these Mini Pumpkin Pie Cheesecakes! Perfectly portioned for individual servings, these little delights combine a graham cracker crust, smooth cheesecake layer, and a spiced pumpkin topping. Ideal for Thanksgiving or any fall gathering, they bring all the warmth and flavor of the season to your table, topped with a dollop of whipped cream for that finishing touch!
CRUST:
1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
1/8 tsp ground cinnamon
5 tbsp melted butter
CHEESECAKE FILLING:
16 oz cream cheese, softened
6 tbsp sour cream
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
PUMPKIN PIE FILLING:
7.5 oz pumpkin puree
1 large egg
2 tbsp brown sugar
1/2 tsp pumpkin spice
1/4 tsp ground cinnamon
1/4 cup cheesecake filling
Directions:
1. Preheat oven to 350°F (176°C).
2. Prepare crust and divide among muffin tin cups.
3. Make cheesecake filling and add to the crust.
4. Top with pumpkin pie filling.
5. Bake for 25 mins, then chill for 4 hours. Garnish as desired.
Prep Time: 20 min
Kcal: 547
Step-by-Step Guide
Follow these detailed instructions for perfect mini cheesecakes every time. First, line a 12-cup muffin tin with paper liners. For the crust, combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until the mixture resembles wet sand. Firmly press about 1.5 tablespoons of this mixture into the bottom of each liner. For the cheesecake filling, use an electric mixer to beat the softened cream cheese until completely smooth. Add sour cream, sugar, and vanilla, beating until combined. Add eggs one at a time, mixing on low just until incorporated—do not overmix. Reserve 1/4 cup of this filling for the pumpkin layer. Spoon the remaining cheesecake filling over the crusts, filling each about halfway. For the pumpkin layer, whisk together pumpkin puree, egg, brown sugar, pumpkin spice, and cinnamon. Gently fold in the reserved 1/4 cup of cheesecake filling. Carefully spoon this pumpkin mixture over the cheesecake layer.
Serving Suggestions
These mini desserts are versatile. Serve them chilled directly from the fridge. A classic dollop of freshly whipped cream is essential. For extra flair, sprinkle with a pinch of cinnamon or a light dusting of powdered sugar. A drizzle of caramel or salted caramel sauce adds a delightful richness. For a festive platter, arrange them on a tiered stand with fresh cranberries and rosemary sprigs for garnish.
How-to Summary
In short: Line a muffin tin. Make a graham cracker crust and press it into liners. Prepare a smooth cream cheese filling, reserving a portion. Fill cups halfway with this filling. Mix pumpkin puree with spices and the reserved cheesecake filling, then layer it on top. Bake at 350°F for 25 minutes until set. Chill thoroughly for at least 4 hours before serving with whipped cream.
Frequently Asked Questions
Can I make these ahead of time? Absolutely. They are ideal for making ahead. Bake, cool completely, and store covered in the refrigerator for up to 3 days.
Can I use fresh pumpkin puree? Yes, but ensure it is puree, not pumpkin pie filling, and that it is very thick. Canned puree often has more consistent moisture.
Why did my cheesecakes crack? Cracking is usually from overmixing the batter after adding eggs, or from a sudden temperature change. Mix eggs on low speed and let the cheesecakes cool in the turned-off oven with the door slightly ajar for 30 minutes before chilling.
Can I freeze them? Yes. Freeze individually on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Do I need a water bath? For these mini versions, a water bath is not necessary due to their small size and shorter bake time, which helps prevent cracking.
Common Mistakes to Avoid
Avoid using cold cream cheese, as it will lead to a lumpy batter. Ensure it is fully softened at room temperature. Do not overmix the batter once the eggs are added, as this incorporates too much air and causes cracking. Press the crust mixture firmly into the liners to prevent a crumbly base. Most importantly, do not skip the long chilling time; it is crucial for the perfect firm, creamy texture.
Conclusion
These Mini Pumpkin Pie Cheesecakes masterfully combine two beloved desserts into a single, elegant bite. With their layered texture and warm autumnal spices, they are guaranteed to impress at any gathering. By following the detailed guide and tips provided, you can avoid common pitfalls and create a flawless treat. They encapsulate the essence of fall in a perfectly portioned dessert that is as delightful to make as it is to eat.