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Mini Pumpkin Cheesecakes

Mini pumpkin cheesecakes bake in a muffin pan with a buttery graham cracker crust and a smooth pumpkin-spice filling. Their centers keep a slight jiggle when baked, then set after chilling.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 tbsp all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 eggs large, at room temperature

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter together until evenly moistened.
  4. Divide the crumb mixture among the liners.
  5. Press the mixture firmly into the bottoms.
  6. Bake the crusts for 5 minutes.
  7. Set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese and 1/2 cup sugar in a large bowl until smooth, scraping down the bowl as needed.
  2. Beat in the pumpkin, flour, pumpkin pie spice, and vanilla until combined.
  3. Mix in the eggs one at a time just until incorporated.
  4. Divide the filling among the crusts, filling each liner about three-quarters full.
  5. Bake the cheesecakes at 325°F for 18 to 22 minutes, until the edges look set and the centers still have a slight jiggle.
  6. Cool the cheesecakes in the pan for 30 minutes.
  7. Refrigerate for at least 4 hours before serving.

Notes

For the best texture, stop baking while the centers still have a slight jiggle. Store covered in the refrigerator for up to 4 days; freeze yes, for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour.