Mini Pumpkin Cheesecakes
Servings 12 mini cheesecakes
Ingredients
For the Crust
- 1 cup graham cracker crumbs or gingersnap or vanilla-wafer crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon cinnamon
For the Filling
- 16 ounces cream cheese brick-style, full-fat, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup pumpkin puree pure, not pie filling
- 2 tablespoons sour cream
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
Make the Crust
- Heat the oven to 325F and line a 12-cup muffin tin with paper liners. Stir the graham crumbs, both sugars, cinnamon, and melted butter together until it looks like wet sand.
- Spoon about a tablespoon into each liner and press it down firmly with the back of a spoon. Bake for 5 minutes, then set aside.
Make the Filling
- Beat the softened cream cheese with both sugars until smooth and creamy. Mix in the pumpkin, sour cream, and vanilla.
- Add the egg and beat just until combined. Stir in the pumpkin pie spice and cinnamon until the color is even.
Fill and Bake
- Divide the filling evenly among the liners, filling each nearly to the top. Bake for 18 to 22 minutes, until the centers are just set with a slight jiggle.
- Cool in the pan, then chill at least 3 hours before adding whipped cream, caramel, or a dusting of pumpkin spice.
Notes
- Room temperature: Soften the cream cheese and bring the egg to room temperature for a smooth, lump-free filling.
- Don't overbake: Pull them when the centers still jiggle slightly. A small sink in the middle is normal and holds toppings well.
- Pan swap: A mini cheesecake pan with removable bottoms works in place of the lined muffin tin.
- Storage: Fridge up to 5 days, or freeze un-topped up to 2 months. Thaw overnight in the fridge.