Description

These mini cheesecakes combine the creamy richness of cheesecake with the warm spices of pumpkin pie. Perfect for Thanksgiving, fall gatherings, or just a cozy treat, each bite has a buttery graham cracker crust, smooth spiced pumpkin filling, and a cloud of whipped cream on top.

Ingredients

Scale

For the Graham Cracker Crust:

1 cup graham cracker crumbs (or ginger snaps/Biscoff for variation)
2 tbsp sugar
4 tbsp melted unsalted butter (or coconut oil for dairy-free)

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened to room temperature
½ cup canned pumpkin purée (not pie filling)
⅓ cup sugar
1 large egg, room temperature
1 tsp vanilla extract
½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger
Pinch of salt

Optional Toppings:

Whipped cream
Crushed graham crackers
Caramel drizzle

Instructions

Step 1: Preheat & Prep

Preheat oven to 325°F (160°C).
Line a 12-cup muffin tin with parchment liners.

Step 2: Make the Crust

Mix graham cracker crumbs and sugar. Stir in melted butter until crumbs are evenly moistened.
Press about 1 tbsp of the mixture into the bottom of each liner.
Par-bake for 5 minutes. Cool slightly.

Step 3: Make the Filling

Beat cream cheese until completely smooth.
Add pumpkin, sugar, egg, vanilla, spices, and salt. Beat until uniform.
Scrape down the sides to ensure no lumps remain.

Step 4: Fill & Bake

Spoon filling over crusts, filling each about ¾ full.
Bake 18–22 minutes. Centers should jiggle slightly when shaken.
Cool to room temperature, then chill in the fridge at least 2 hours.

Step 5: Serve & Top

Just before serving, add whipped cream, a sprinkle of crushed graham crackers, and optional caramel drizzle.

Notes

No cracks: Avoid over-mixing and over-baking; a slight jiggle is perfect.
Make-ahead: Bake and chill up to 2 days ahead; add toppings just before serving.
Freezing: Freeze un-topped cupcakes in a single layer; up to 2 months. Thaw overnight before serving.
Variations:
- Gingersnap crust instead of graham
- Chocolate swirl: Drop melted chocolate on top before baking
- Maple: Replace vanilla with maple extract, top with candied pecan
- Extra pumpkin spice: Add ½ tsp pumpkin pie spice to filling
- Dairy-free: Use plant-based cream cheese and butter

Nutrition

Calories: 180 cal Per Serving
Sugar: 11g
Fat: 11g
Carbohydrates: 16g