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Mini Pumpkin Cheesecakes

These pumpkin cheesecakes from blogger Savvy Saving Couple are bite-sized and perfect for fall snacking, the holidays, or parties.

Prep Time
10 minutes
Cook Time
15-20 minutes

Meet the Chef: Amy

Amy is a self-taught baker and cook who has been in the kitchen since she was 10 years old. Coffee, her 3 kids, and her farmhouse are Amy's entire life. Find easy to make recipes for any home cook on her site!

Servings

Crust

  • 2 tablespoons Melted butter 2 tablespoons Melted butter
  • 8 full sheets Graham crackers 8 full sheets Graham crackers

Pumpkin Cheesecake Filling

  • 8 ounces Cream cheese, room temperature 8 ounces Cream cheese, room temperature
  • Domino® Golden Sugar ½ cup ½ cup Domino® Golden Sugar
  • ¾ cup Canned pumpkin puree ¾ cup Canned pumpkin puree
  • 1 Egg, room temperature 1 Egg, room temperature
  • 1 tsp. Vanilla 1 tsp. Vanilla
  • 1 tsp. Pumpkin pie spice 1 tsp. Pumpkin pie spice

Instructions

Crust

Step 1

Preheat oven to 325F.

Step 2

Prepare a 12-count muffin tin with 12 foil cupcake wrappers. Spray each wrapper with nonstick spray and set aside. 

Step 3

Add the graham crackers to a food processor and process the crumbs until they are finely ground.

Step 4

Add cookie crumbs to a medium-sized mixing bowl with melted butter and combine.

Step 5

Firmly press crumbs evenly into each cupcake liner pressing each down to create a tightly packed layer.

Step 6

Bake crust for 10 minutes at 325F. Once done, remove from the oven, and set aside.

Pumpkin Cheesecake Filling

Step 1

In a large bowl, add cream cheese, sugar, egg, extract, and pumpkin spice. Beat with a hand mixer until smooth (about 3 minutes). Add in the pumpkin puree and mix until fully combined. 

Step 2

Add filling to each muffin tin crust evenly. 

Step 3

Bake for 18-20 minutes, or until tops are fully set. 

Step 4

Allow to cool for one hour at room temperature. 

Chef's Tip

Add a dollop of fresh whipped cream (optional).