Mini Pumpkin Cheesecake

Thanksgiving is fast approaching and these bite size Mini Pumpkin Cheesecakes deserve a spot on your Thanksgiving menu. They make such an amazing easy dessert without the fuss of pie crust. Creamy Pumpkin Cheesecake filling inside a graham cracker gingerbread cookie spiced crust really takes these to the next level of deliciousness. 

Mini Pumpkin Cheesecakes are so delicious they would be worth the effort if they weren't so easy to make but the icing on the cake is  just how simple these bites are.

These are the BEST Pumpkin Cheesecake Bites. Mini Pumpkin Cheesecakes are the perfect easy bite size dessert for Thanksgiving and they are so incredibly easy to assemble.

Pumpkin Cheesecake Bites are the perfect combination of pumpkin pie and cheesecake in a spiced graham cracker crust that makes every bite magical. I decided for the crust to go with a graham cracker base with gingersnap spices since I can't always find gingersnaps that are worthy. I also feel this is easier from a recipe standpoint since different Gingersnap Cookies would have a different flavor.

I tested 2 last night and another 2 this morning for quality assurance reasons. I can assure you these will leave you wanting more...

Here's how to make these Mini Pumpkin Cheesecake Bites:

Preheat oven to 350°F.

To make the Spiced Graham Cracker Crust in a mixing bowl stir together:

• 1 cup Crushed Graham Crackers (about 7-8 Graham Crackers)
• 2 tablespoons Brown Sugar (I prefer Dark Brown Sugar)
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Ginger
• 1/8 teaspoon Ground Nutmeg

Stir until well combined. Mix in 3 tablespoons Melted Butter until mixture resembles wet sand.

Line a 12 cup Muffin Pan with Muffin Liners. Place about 2 tablespoons Spiced Graham Cracker Mixture in each cup. Press mixture into bottoms of cup. I found my measuring tablespoon worked well for pushing the graham cracker crumbs into the bottom of pan.

Bake for 5-8 minutes until lightly brown. Remove from oven to cool.

Reduce oven temperature 325°F. 

In a mixing bowl cream together:

• 8 ounces Cream Cheese, Room Temperature 
• 2/3 cup Brown Sugar, Preferably Dark
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Ground Ginger
• 1/8 teaspoon Ground Nutmeg

Scrape down sides of bowl well and mix in 1 cup Pumpkin Puree.

Mix in 2 whole Eggs added one at a time. Scrap down sides of bowl well between each addition. Mix just until combined being careful not to over mix..

Divide Pumpkin Cheesecake filling evenly over crust in muffin tins.

Bake at 325°F for 22 minutes. Turn off oven and crack oven door with Mini Pumpkin Cheesecakes still inside for another 5 minutes. 

Move to cooling rack and cool completely. Refrigerate until cold or even better overnight for the flavors to fully develop together.

Garnish each Mini Pumpkin Cheesecake with lightly Sweetened Whipped Cream and a light sprinkle of cinnamon if desired.

Other delicious Cheesecake Recipes I think you'll love for Thanksgiving are:

• Mini Banana Pudding Cheesecakes
• Pumpkin Cheesecake Crumb Bars 
• Pumpkin Cheesecake with Butterscotch Swirl
• Baked Banana Pudding Cheesecake

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Dessert

American

Yield: 12

Author: Serena Bakes Simply From Scratch

Mini Pumpkin Cheesecakes

Pumpkin Cheesecake Bites are the perfect combination of pumpkin pie and cheesecake in a spiced graham cracker crust.

Prep time: 20 MinCook time: 27 MinInactive time: 6 HourTotal time: 6 H & 47 M

Ingredients

Spiced Graham Cracker Crust

• 1 cup Crushed Graham Crackers (about 7-8 Graham Crackers)
• 2 tablespoons Brown Sugar (I prefer Dark Brown Sugar)
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Ginger
• 1/8 teaspoon Ground Nutmeg
• 3 tablespoons Butter

Pumpkin Cheesecake Filling

• 8 ounces Cream Cheese, Room Temperature
• 2/3 cup Brown Sugar, Preferably Dark
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Ground Ginger
• 1/8 teaspoon Ground Nutmeg
• 1 cup Pumpkin Puree
• 2 whole Eggs

For Serving

• Sweetened Whipped Cream
• Additional Ground Cinnamon For Dusting

Instructions

1. Preheat oven to 350 °F.
2. Line a standard 12 cup muffin tin with muffin liners.
3. Mix together Graham Cracker Crumbs, Brown Sugar, Cinnamon, Ginger and Nutmeg until well combined. Drizzle in Melted Butter while stirring until evenly combined and resembles wet sand.
4. Place about 2 tablespoons of crust mixture into each lined muffin tin. Use the back of a small spoon (I used a tablespoon) to compact the crust mixture into the bottom of liner.
5. Bake for 5-8 minutes until lightly brown. Remove from oven to cool.

1. Reduce oven temperature to 325°F.
2. Mix together Cream Cheese, Brown Sugar, Vanilla Extract, Cinnamon, Allspice, Ginger and Nutmeg until well combined. Scrape down sides of bowl.
3. Mix in Pumpkin Puree and scrape down sides of bowl.
4. Mix in Eggs one at a time scraping down bowl between additions.
5. Divide Pumpkin Cheesecake filling evenly between muffin cups.
6. Bake for 22 minutes. Turn off oven and crack oven door with Mini Pumpkin Cheesecakes still inside for another 5 minutes.
7. Move to cooling rack until fully cool and then refrigerate until cold or overnight.

For Serving

1. Top with whipped cream and dust lightly with cinnamon if desired.

Nutrition Facts

Calories

197.81

Fat

10.98 g

Sat. Fat

6.09 g

Carbs

22.76 g

Fiber

0.98 g

Net carbs

21.79 g

Sugar

17.03 g

Protein

2.9 g

Sodium

146.83 mg

Cholesterol

54.27 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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