Name: Homemade Mini Pumpkin Cheesecakes in a Muffin Tin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 3.5 tbsp unsalted butter, melted; 1/4 tsp salt; Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust; 12 oz cream cheese, softened; 2/3 cup pumpkin puree; 2.5 tbsp sour cream; 1/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1 tsp molasses; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp all-purpose flour; 1 tbsp heavy cream; Whipped cream; Ground cinnamon; Salted caramel drizzle; Crumbled gingersnaps or pecans

Ingredients

For the Crust:

1 cup graham cracker crumbs

2 tbsp granulated sugar
3.5 tbsp unsalted butter, melted

1/4 tsp salt
Optional: substitute ginger snap cookies or speculoos cookies for a spiced crust

For the Filling:

12 oz cream cheese, softened
2/3 cup pumpkin puree

2.5 tbsp sour cream
1/4 cup packed light brown sugar
1/4 cup granulated sugar

1 large egg
1 large egg yolk
1 tsp vanilla extract

1 tsp molasses
1 tsp ground cinnamon
1/2 tsp ground ginger

1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp all-purpose flour

1 tbsp heavy cream

Optional Garnish:

Whipped cream

Ground cinnamon
Salted caramel drizzle
Crumbled gingersnaps or pecans

Instructions

Step 1: Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray the liners.

Step 2: In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.

Step 3: Divide the crust mixture evenly among the muffin liners, about 1 heaping tablespoon per cup. Press firmly to form an even base.

Step 4: Bake the crusts for 5 minutes. Remove from oven and let cool while preparing the filling.

Step 5: In a large bowl, beat the softened cream cheese until smooth and creamy.

Step 6: Add pumpkin puree, sour cream, molasses, brown sugar, granulated sugar, and vanilla extract to the cream cheese. Beat until the mixture is smooth, scraping down the sides as needed.

Step 7: On low speed, add the egg and egg yolk one at a time, mixing just until combined to avoid overmixing.

Step 8: Fold in the ground cinnamon, ground ginger, nutmeg, cloves, flour, and heavy cream until just combined.

Step 9: Divide the filling evenly among the crusts, about 1/4 to 1/3 cup per muffin cup. Gently tap the pan to level the filling.

Step 10: Place a large baking sheet on the oven rack and fill it with boiling water to reach about one-third up the sides of the muffin tin. Bake the cheesecakes at 325°F for 18–22 minutes, until the edges are set but the centers still slightly wobble.

Step 11: Turn off the oven and leave the door slightly open. Let the cheesecakes sit inside for 20 minutes to prevent cracking.

Step 12: Remove the pan from the oven and cool the cheesecakes on a wire rack. Refrigerate for at least 3 hours or overnight for best texture.

Step 13: Before serving, garnish with whipped cream, a sprinkle of ground cinnamon, salted caramel drizzle, or crumbled gingersnaps or pecans if desired.

Tips & Variations

For a spiced crust, substitute graham cracker crumbs with ginger snap or speculoos cookie crumbs for extra warmth and flavor.

Do not overmix the filling after adding eggs to avoid cracks and to keep the cheesecake smooth.

The water bath helps prevent cracking and ensures even baking—don’t skip this step.

Use full-fat cream cheese and heavy cream for the creamiest texture.

For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.

Storage

Store your mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cheesecakes un-garnished for up to 1 month; thaw in the refrigerator overnight before serving. When reheating, allow them to come to room temperature for best flavor and texture. Add any garnish after reheating.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two ahead and refrigerated. They also freeze well for up to one month. Just be sure to add any garnish fresh before serving.

What if I don’t have a water bath for baking?

You can try baking without a water bath, but the cheesecakes are more prone to cracking and uneven cooking. To help reduce cracking, bake at a low temperature and turn off the oven after baking, letting them cool gradually inside with the door open slightly.