Mini Pumpkin Cheesecakes
Creamy spiced pumpkin cheesecakes baked in a muffin tin over a buttery graham crust, with no water bath and no cracking.
Servings: 12 mini cheesecakes
Calories: 275kcal
Cost: 3
Equipment
- standard 12-cup muffin tin
- paper liners
- mixing bowls
- electric mixer
- rubber spatula
- wire cooling rack
Ingredients
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tbsp granulated sugar
- 1 pinch salt
- 4 tbsp unsalted butter, melted
- 16 oz full-fat block cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup pumpkin puree (100% pure pumpkin)
- 1/4 cup full-fat sour cream
- 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs, at room temperature
Instructions
- Heat the oven to 325°F and line a standard 12-cup muffin tin with paper liners.
- Stir the graham cracker crumbs, granulated sugar, salt, and melted butter together until evenly damp.
- Press about 1 heaping tablespoon of the crumb mixture into the bottom of each liner, packing it flat and firm.
- Bake the crusts for 5 minutes, then set the tin on a rack while you make the filling.
- Beat the cream cheese alone on medium for 2 minutes, scraping the bowl twice, until completely lump-free.
- Add the granulated sugar and brown sugar and beat 1 minute more, then mix in the pumpkin puree, sour cream, flour, pumpkin pie spice, vanilla, and salt on low until smooth.
- Beat in the eggs one at a time on the lowest speed, stopping as soon as each is incorporated.
- Divide the filling among the 12 liners, about 3 tablespoons each. Tap the tin firmly on the counter five or six times to release air bubbles.
- Bake for 20 to 24 minutes, until the edges look set and matte and the center inch still wobbles slightly when the pan is nudged.
- Cool in the tin on a rack for 1 hour, then refrigerate uncovered at least 4 hours or overnight before peeling off the liners.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling, and full-fat block cream cheese rather than the tub variety. Cream cheese, eggs, and sour cream must all be at room temperature. Pull the cheesecakes while the centers still jiggle because they finish setting in the refrigerator. Store covered in the refrigerator for up to 5 days. To freeze, chill fully, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months and thaw overnight in the refrigerator. Add whipped cream only at serving time.