Delicious mini Pumpkin Cheese cake is the perfect finger sized creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. These delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving trey. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. These are almost bite sized and shareable. They have a festively appeal and a seasonal flavor that could become a family tradition.
Watch the video and follow the simple instructions below to have these delicious Mini Pumpkin Cheesecakes ready to to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Mini Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.
In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth.
Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours.
Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.
Garnish with cinnamon or pumpkin spice atop the whipping cream.
Enjoy!
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Mini Pumpkin Cheesecake
Equipment
- 12 Muffin Tins
Ingredients
Crust
- 8 – 9 full sheets graham cracker about 1 ½ cups of crumbs
- ¼ cup brown sugar
- ¼ cup melted unsalted butter
Pumpkin Cheesecake
- 12 oz cream cheese room temperature & softened
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 tbsp sour cream room temperature
- 1 tbsp cornstarch
- 2 tsp pumpkin spice
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 large eggs room temperature
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp confectioner sugar/ powdered sugar
Instructions
- Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.
Crust
- Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down).
- Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.
Cheesecake
- In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
- Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
- Bake for 18 – 20 minutes or until the top of the cheesecake is set.
- Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.
Whipping Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving.
Garnish with cinnamon or pumpkin spice atop the whipping cream. Enjoy!
Video
Dessert Recipes
Baked Goods
Published by