Mini Pumpkin Cheesecakes

5 from 1 vote

These mini pumpkin cheesecakes are baked in a standard muffin pan. They're creamy, spiced, with a buttery crunchy graham cracker crust!

Author Alissa

Prep Time 25

Cook Time 20

Total Time 45

Servings 12

Preheat the oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners. Set aside.
In a food processor, crush the graham cracker sheets until they look like crumbs. Some larger pieces are okay. In a medium sized bowl, combine the crushed graham crackers, sugar, melted better, and ground cinnamon.
¾ cups crushed graham crackers, about 6 sheets
Press about 1 tablespoon of the mixture into the cupcake liners. Bake the crusts for 7 minutes.
2 tbsp granulated sugar, 3 tbsp unsalted butter, melted, ¼ tsp ground cinnamon

While the crusts bake, make the filling. In a stand mixer with the paddle attachment or a handheld mixer, beat the cream cheese. Add in the sugar and beat on high speed for 2 minutes. Then, beat in the sour cream until the mixture is smooth.
8 oz full-fat brick style cream cheese, room temperature, ¼ cup granulated sugar, 2 tbsp sour cream, room temperature
Add in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix everything on medium speed until just combined.
½ cup pumpkin puree, ½ tsp vanilla extract, 1 tsp pumpkin pie spice (+ extra for dusting the tops, optional), ¼ tsp salt
Add the eggs and mix everything on medium speed until just combined. You don't want to over mix. Divide the batter into the cupcake liners, about 1 tablespoon each. The crusts will be warm but that's okay.
1 egg, room temperature

Optional water bath: Boil a few cups of water. On the bottom rack of the oven, place a 9x13-inch pan (don't use a glass pan) and pour in enough water to cover the surface, about 1-inch. Place the cheesecakes on the rack above and close the oven door quickly to trap the steam.
Bake the cheesecakes for 18-20 minutes. Look for set edges, and a very slight jiggle in the center when you lightly move the pan.
Let the cheesecakes cool for 20 minutes in the pan before removing. Place the warm cheesecakes onto a wire cooling rack to cool completely before chilling in the refrigerator for at least 2 hours to set. If you place warm cheesecakes into the refrigerator, it will cause condensation.

In a stand mixer with the whisk attachment or a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form. To check, dip the whisk attachment into the whipped cream. Turn the whisk attachment right side up. If the peaks slightly bend over but keeps it's shape - it's ready! If the peaks lose its shape, mix a little longer. Don't walk away because it can change to medium peaks quickly! Be careful not to over whip or it will curdle.
½ cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp vanilla extract
I used my favorite #1M piping tip to pipe on the whipped cream. Dust the mini pumpkin cheesecakes with ground cinnamon or pumpkin pie spices using a small mesh strainer.