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Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

Name: Mini Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 100 min
Yield: 24 servings
Ingredients: 1 ½ cups white sugar; ½ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ⅛ teaspoon pumpkin pie spice; 2 tablespoons all-purpose flour; 3 (8 ounce) packages cream cheese, softened; 4 large eggs eggs; 1 (15 ounce) can pumpkin puree; ¼ cup sour cream; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 24 eaches mini graham cracker pie crusts (such as Keebler®); 1 ½ cups whipped cream; 1 pinch ground cinnamon, or more to taste

Rating: 4.76 stars

49 Ratings
37 Reviews
14 Photos

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

By Lisawas

Recipe Summary

prep:

30 mins

cook:

30 mins

additional:

1 hr 40 mins

total:

2 hrs 40 mins

Servings:

Yield:

24 servings

Nutrition Info

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.

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Step 2

Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
Step 3

Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
Step 4

To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts

Per Serving:

296 calories; 4.8 g protein; 31.1 g carbohydrates; 65.9 mg cholesterol; 286.1 mg sodium. Full Nutrition

Reviews (37)

Most helpful positive review

sunsh25

11/02/2011

Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with graham cracker and butter. Read More

Helpful

(49)

Most helpful critical review

kt808

10/31/2014

Kind of bland IMO. Read More

49 Ratings

5 star values: 38
4 star values: 10
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sunsh25

11/02/2011

Helpful

(49)

MSJULIE

10/11/2013

Great recipe! I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners combined one cup graham cracker crumb with 4 tablespoons of butter and 4 tablespoons of sugar and pressed into the bottom of each liner. Spooned pumpkin cheesecake mixture into each cup - filled almost to the top. Then baked for 15 minutes. Came out perfect! Read More

Helpful

(33)

cookinmommy

10/09/2011

Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for himself! If you want to make something unique for a potluck or bake sale this is an excellent choice! Read More

Helpful

(28)

Jessica Hyatt Seigle

12/16/2012

Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap vanilla wafer or some other homemade cheesecake crust in the bottom. The Keebler mini tins run around 2.50 for a pack of 6 making it about 10 for the crust alone (you could make a whole other batch for less than that). Read More

Helpful

(20)

Krystals34

10/29/2011

I reduced the recipe to 12 servings instead of 24 but they were quick easy and delicious! I will be making these again! Read More

Helpful

(17)

SandiF

12/09/2011

Great recipe and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick easy and added extra flavor. Read More

Helpful

(14)

Lisawas

10/02/2011

I fun way to serve pumpkin cheesecake and much faster to make than the traditional one! Read More

Helpful

(13)

Eloise

11/21/2011

A vanilla wafer cookie can also be used as the crust. How easy is that? Read More

Helpful

(13)

Nineveh

11/23/2011

This is by far the most delicious pumpkin flavored anything! I too let my cream cheese sit out for about an hour sifted the dry ingredients together before adding to the fluffed cream cheese. Also I made my own graham cracker crusts and baked these in a muffin pan. They got RAVE reviews!! Read More

Helpful

(12)

kt808

10/31/2014

Kind of bland IMO. Read More

More Reviews

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All Reviews for Mini Pumpkin Cheesecake

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Nutritional Information

Mini Pumpkin Cheesecake

Servings Per Recipe: 24
Calories: 296

% Daily Value *

protein: 10 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 27 %

saturated fat: 42 %

cholesterol: 22 %

vitamin a iu: 64 %

niacin equivalents: 6 %

vitamin b6: 2 %

vitamin c: 1 %

folate: 5 %

calcium: 4 %

iron: 7 %

magnesium: 3 %

potassium: 3 %

sodium: 11 %

thiamin: 2 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Mini Pumpkin Cheesecake

1 of 37

All Reviews

sunsh25

11/02/2011

Helpful

(49)

MSJULIE

10/11/2013

Helpful

(33)

cookinmommy

10/09/2011

Helpful

(28)

Jessica Hyatt Seigle

12/16/2012

Helpful

(20)

Krystals34

10/29/2011

I reduced the recipe to 12 servings instead of 24 but they were quick easy and delicious! I will be making these again!

Helpful

(17)

SandiF

12/09/2011

Great recipe and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick easy and added extra flavor.

Helpful

(14)

Lisawas