Description
These Mini Pumpkin Cheesecakes combine a crunchy vanilla wafer crust with a creamy, spiced pumpkin cheesecake filling for a delightful fall-inspired dessert. Perfectly portioned for individual servings, they are baked until set and chilled for the perfect texture, topped with optional whipped cream or caramel sauce for an extra touch of indulgence.
Ingredients
Scale
For the crust
- 5.5 ounces vanilla wafer cookies, about 2 heaping cups
- 2 teaspoons pumpkin pie spice
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened
- 1/3 cup brown sugar
- 1/2 cup canned pumpkin puree, not pumpkin pie mix
- 2 teaspoons pumpkin pie spice
- 1/2 Tablespoon all-purpose flour
- 1 egg
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners to make removal easy. In a food processor, combine the vanilla wafer cookies and pumpkin pie spice, pulsing until finely crushed. Add the melted butter and pulse again until the mixture resembles wet sand. Press about one heaping tablespoon of the crust mixture firmly into the bottom of each liner. Bake for 6-10 minutes until the edges start to brown, then set aside to cool while you prepare the filling.
- Make the cheesecake filling: Using a mixer, beat the softened cream cheese and brown sugar together until light and fluffy, which takes about 3-5 minutes. Add the canned pumpkin puree, pumpkin pie spice, and flour, mixing until just combined. Slowly beat in the egg, mixing only until incorporated to avoid overmixing.
- Assemble and bake: Spoon approximately 1 1/2 tablespoons of cheesecake batter into each cooled crust-lined muffin cup. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers still slightly wobble. Remove from oven and allow the cheesecakes to cool completely in the pan.
- Chill and serve: Once cooled, cover the mini cheesecakes tightly with plastic wrap and refrigerate for at least 2 hours or overnight to let them set fully. When ready to serve, carefully remove the cheesecakes from the pan and liners if desired. Top with whipped cream, caramel sauce, or a dusting of pumpkin pie spice as preferred.
Notes
- Toppings: Top with whipped cream and a drizzle of caramel sauce, or dust with pumpkin pie spice or chopped nuts like pecans or walnuts for added texture and flavor.
- Whole cheesecake option: To make a full 9-inch cheesecake, bake crust for 6-8 minutes, then assemble and bake filling for about 20-25 minutes until edges are set and the center wobbles slightly.
- Advance preparation: Mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator, covered with plastic wrap. Add toppings before serving.
- Storage: Store leftovers refrigerated, covered tightly for up to 3 days. Freeze for up to 6 months in a freezer-safe container.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 1/12 of recipe)
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
