Mini Pumpkin Cheesecakes plus a video
These adorable Mini Pumpkin Cheesecakes are the perfect fall dessert! Creamy cheesecake has the perfect hint of pumpkin, topped with homemade whipped cream and caramel sauce. It doesn’t get much better than these cute mini cheesecakes this season!
I have a yummy dessert to share with you guys today. I shared this recipe a few years ago, but I decided to make a video and take some new pictures. This recipe is one of my favorites during this time of season.
I have to let you in on a little secret though. Can you believe that I don’t have an actual cheesecake on my blog? I know, I know that’s weird right? How is that even possible. Well if I’m sharing all the secrets with you guys today, I might as well tell you this one.
I haven’t always liked cheesecake. In fact I’ve only started liking them once I started making these mini pumpkin cheesecakes and these Mini Butterfinger Cheesecakes. I wasn’t one of those girls that liked cheesecake growing up. In fact I used to hate cream cheese. I can’t image living without cream cheese or cheesecake now, but back in the day was a different story.
These Mini Pumpkin Cheesecakes forever changed me. Yay for that!
I’ve made these cuties numerous times and I always take some to my hubby’s work. His co-workers went crazy for them. There was even one girl who said she hated pumpkin, but ate two of these mini cheesecakes. 🙂
They’re super easy to make, so don’t get nervous if you’ve never made cheesecakes before. If you’re just starting out, I recommend you getting this mini cheesecake pan. I’ve tried a ton and always come back to this one. If for some reason you can’t get or don’t have mini cheesecakes pans, you can use a muffin pan with paper liners. I used that a few times before buying the mini cheesecake pans. They worked just as great too.
Once you have your pans set up, the recipe comes together pretty quickly, so make sure to have all your ingredients laid out. When I was mixing the cream cheese with pumpkin it smelled amazing. I could have licked my fingers all day.
After they cooled down them, I wanted to top them off with something. I’m a girl, so they had to look pretty. I whipped up some whip cream and made a homemade caramel sauce. These cheesecakes are perfect, delicious and tasty! Make sure to make them this season!
Get the Recipe: Mini Pumpkin Cheesecakes
- ¾ cup graham cracker crumbs
- ¼ cup pecans, finely chopped
- 4 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar, packed
- pinch of salt
- 2 8 oz cream cheese, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup canned pumpkin
- 2 tablespoons sour cream
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup heavy cream
- 2 tablespoons powered sugar
- 1 stick butter
- 1 cup brown sugar, packed
- ⅓ cup heavy cream
- Preheat oven to 350 degrees F. Place cupcake liners into each cupcake trays. Set aside.
- Crust: Place graham cracker crumbs, pecans, brown sugar and salt into food processor or blender and pulse until crumbly. Add mixture to a medium bowl. Add melted butter and stir until the crumb mixture is well coated with the melted butter. Add 1½ tablespoon of crust into the paper liners. Press crust down firmly with the back of a spoon or the tablespoon.
- Bake for 8-10 minutes, or until golden brown. Cool on a wire rack while your make the filing.
- Pumpkin Cheesecake: In a stand mixer with a whisk attachment, add cream cheese and brown sugar. Mix on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl as needed. Add egg, vanilla, cinnamon and nutmeg. Mix until well blended.
- Add about ⅓ cup mixture into each paper liners. Leave about ¼" of space at the top.
- Bake 15-20 minutes or until set. Start checking cheesecakes after about 10 minutes, as oven temperatures varies.
- Cool on top of the stove for about 10 minutes, then transfer cheesecakes to a wire rack to cool for another 30 minutes.
- Refrigerate at least 2 hours or overnight before serving.
- Whipped Cream: In a stand mixer with the whisk attachment, whisk together the heavy cream and sugar until medium peaks start to form. Place whipped cream in a piping bag with a tip of your choice. Pipe the whipped cream over cooled mini cheesecakes.
- Caramel Sauce: Melt butter in a medium sauce pan.
- Add brown sugar and heavy cream. Whisk constantly over medium heat until the sugar has dissolved.
- Bring mixture to a boil and boil for 3 minute; nothing more.
- Remove from heat and allow to cool for 5 minutes, then transfer to a glass container to store in the refrigerator.
How cute are these?! I love pumpkin cheesecake, but in mini form, it sounds even better! And that caramel sauce on top is just perfect. Great job on your video too, friend! Wishing I had the entire batch of these cuties for breakfast! 🙂
These are so cute love the mini size… I’d definitely eat way too many 🙂
Wait… what?! You didn’t like cheesecake! I’m glad you came around. These look amazing!
Great recipe. Everyone loved them. However, this recipe easily made 24 mini-cheesecakes in the mini-cheesecake pan that was recommended above. Either have 2 pans ready, or some way to use the extra cheesecake batter.
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Your recipe doesn’t say what size can of pumpkin?
Where did you get your mini cheesecake pan?