• Miniature Pumpkin Cheesecakes

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    Prep time:
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    Servings: 12
    by Now We're Cooking!
    34 recipes
    One thing I am not nervous about cooking - desserts! This one is a mashup recipe of my own, with a little modifications from a delicious recipe from Paula Dean @ Food Network. It combines the best of two delicious desserts - pumpkin pie and cheesecake! My recipe requires a miniature cheesecake pan from Williams-Sonoma or similar pan for making miniatures. Williams-Sonoma has an excellent selection of novelty "cakelet" pans that can be used. Link provided. For full size cake - I recommend checking out Paula Dean's recipe and link to her recipe is also provided.


    • For the Crust:
    • 1/2 cup (45 g) graham cracker crumbs
    • 2 Tbs. unsalted butter, melted
    • 3 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon
    • For the Filing:
    • 8 oz. (250 g) pumpkin puree
    • 1/2 tsp. ground cinnamon
    • 1/8 tsp. ground nutmeg
    • 1/4 tsp. ground ginger
    • 1/8 tsp. ground cloves
    • 12 oz. (375 g) cream cheese
    • 1/2 cup (125 g) sugar
    • 2 eggs
    • 1 tsp. vanilla extract


    1. Start with all ingredients at room temperature
    2. Preheat oven to 350 degrees F (165 C)
    3. Lightly butter the walls of the miniature cheesecake pan
    4. To make the crusts, in a small bowl combine the graham cracker crumbs, butter and sugar and stir under blended. Divide among the miniature wells. Use a shot glass or other small glass to press the mixture evenly into the bottoms of the wells.
    5. Bake until the crusts are set, about 10 mins. Transfer pan to wire rack and let cool.
    6. Reduce over temp to 300 degrees F (150 C)
    7. To make the filing, in a small bowl, stir together the pumpkin puree, cinnamon, nutmeg, ginger and cloves. Set aside.
    8. In a mixer bowl fitted with flat beater, beat together the cream cheese and sugar on low speed until smooth, 2 - 3 minutes, stopping the mixture occasionally to scrape down the sides of the bowl.
    9. Add the eggs one at a time and beat until blended, stopping the mixer again to scrape down sides.
    10. Add the pumpkin mixture and beat on low speed until completely blended, about 1 minute or so.
    11. Pour the batter into the crusted wells, dividing it evenly.
    12. Bake until well set, 18 - 20 minutes. Transfer the pan to a wire rack and let cool completely to room temperature.
    13. Important - refrigerate for at least 3 hours before unmolding. The cake pan that I use has bottom inserts for baking and holes in the bottom of pan that, once cooled, you can insert index finger and easily push the miniatures out of pan.

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