Description
Perfectly portioned fall desserts combining creamy pumpkin cheesecake filling with buttery, spiced graham cracker crust smooth creaminess meets warming autumn spices.
Ingredients
Crust
1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
4 tbsp melted butter
1/2 tsp cinnamon
Filling
24 oz cream cheese (three 8‑oz packages), softened
15 oz pumpkin puree (1 can)
3 large eggs, room temperature
1/4 cup sour cream
1 1/2 cups granulated sugar
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
2 tbsp all-purpose flour
1 tsp vanilla extract
Topping (optional)
Whipped cream or cinnamon sugar
Instructions
Preheat oven: 350°F (175°C). Line mini cheesecake pans or muffin tins.
Make crust: Mix graham crumbs, brown sugar, butter, and cinnamon. Press about 1 tbsp into each cup.
Prepare filling: Beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour, vanilla. Mix fully.
Fill cups: Divide batter among crusts, about 3/4 full.
Bake: 20 minutes until edges set, centers jiggle slightly.
Cool & chill: Cool 15 minutes, refrigerate 2+ hours or overnight.
Serve: Top with whipped cream or cinnamon sugar if desired.
Notes
Use room-temp cream cheese and eggs.
Press crust firmly.
Avoid overmixing to prevent cracks.
Bake until centers slightly jiggle.
Chill thoroughly before removing from liners.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 mini cheesecake (1/18 recipe)
- Calories: 210
- Sugar: 16 g
- Sodium: 145 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: mini pumpkin cheesecakes, fall desserts, pumpkin cheesecake bites, thanksgiving dessert, pumpkin spice cheesecake