Fall is in the air, and what better way to celebrate the season than with these delightful Mini Pumpkin Cheesecakes? These little bites of autumn heaven are easy to make and bursting with the warm, cozy flavors of pumpkin and spice.

Perfect for any gathering or just a treat for yourself, these mini cheesecakes are sure to impress. Let’s dive into this mouth-watering recipe that’s destined to become a fall favorite.

How to Make Mini Pumpkin Cheesecakes

Ingredients you’ll need for this recipe

1 cup Graham cracker crumbs
2 tbsp Brown Sugar
3 tbsp Butter
8 ounces Cream Cheese, softened
1/2 cup Pumpkin puree
2 tbsp. Sour Cream
1 Egg
1/2 cup Granulated Sugar
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tbsp Cornstarch
1/2 tsp Vanilla
Optional- whipped cream and extra pumpkin pie spice for topping

Step by Step Guide

1. Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.

2. In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.

3. In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.

4. Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.

5. Bake at 350 for 5 minutes.

6. Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.

7. Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.

8. Mix again, until well combined.

9. Divide the cheesecake mixture between each of the muffin cups.

10. Bake at 350 for 20 minutes.

11. Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.

12. Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

These Mini Pumpkin Cheesecakes are the perfect combination of creamy, spicy, and sweet, making them an ideal treat for fall festivities or a cozy night in. Simple to prepare and absolutely delightful to eat, they’re bound to become a staple in your seasonal dessert lineup. Give this recipe a try and let the flavors of autumn dance on your taste buds

Ingredients

1 cup Graham cracker crumbs
2 tbsp Brown Sugar
3 tbsp Butter
8 ounces Cream Cheese, softened
1/2 cup Pumpkin puree
2 tbsp. Sour Cream
1 Egg
1/2 cup Granulated Sugar
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tbsp Cornstarch
1/2 tsp Vanilla
Optional- whipped cream and extra pumpkin pie spice for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
Bake at 350 for 5 minutes.
Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.
Mix again, until well combined.
Divide the cheesecake mixture between each of the muffin cups.
Bake at 350 for 20 minutes.
Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.