Description
Delight in these Mini Pumpkin Cheesecakes featuring a crunchy vanilla wafer crust and a creamy, spiced pumpkin filling. Perfect for fall gatherings or anytime you crave a seasonal treat, these bite-sized cheesecakes offer the rich flavors of pumpkin pie in an easy-to-make, elegant form.
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
- Preheat and Prepare Muffin Tin: Preheat your oven to 325 degrees Fahrenheit and line a muffin tin with 12 cupcake liners to prevent sticking and ease removal of mini cheesecakes.
- Make the Crust: In a food processor, pulse the vanilla wafer cookies and pumpkin pie spice until finely crumbled. Add the melted butter and pulse again until the mixture has a wet sand-like texture. Distribute about one heaping tablespoon of this mixture into each liner, pressing firmly and evenly into the bottom. Bake for 6-10 minutes until edges start to brown. Remove and let cool completely while preparing the filling.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and brown sugar on medium speed until the mixture is light and fluffy, approximately 3 to 5 minutes. Add the pumpkin puree, pumpkin pie spice, and flour, mixing until just combined. Gradually break in the egg and mix slowly until incorporated—avoid overmixing to maintain a creamy texture.
- Assemble and Bake: Spoon about 1 1/2 tablespoons of cheesecake batter into each cooled crust-lined muffin cup. Bake for 12-15 minutes until the edges are firm but the centers still slightly jiggle when moved. Remove from oven and let cool to room temperature.
- Chill the Cheesecakes: Cover the cheesecakes with plastic wrap and refrigerate for at least 2 hours or overnight to set the filling properly and enhance flavors.
- Serve: When ready to enjoy, remove the cheesecakes from the muffin tin and liners if desired. Top with whipped cream, a drizzle of caramel sauce, or a dusting of pumpkin pie spice for an extra festive touch.
Notes
- Toppings: Enhance these mini cheesecakes with whipped cream, caramel drizzle, or a sprinkle of crushed nuts such as pecans or walnuts for added texture and flavor.
- Whole Cheesecake Option: For a larger version, use a 9-inch pie plate and bake the crust for 6-8 minutes, then the assembled cheesecake for 20-25 minutes until edges set and center wobbles slightly.
- Make Ahead: Prepare up to 2 days in advance and keep refrigerated covered with plastic wrap. Add toppings only before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days covered, or freeze them for up to 6 months in a freezer-safe container.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 12g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
