I don’t know about you, but I LOVE to bake during the fall and winter months. I had been on the lookout for a new recipe to use up some canned pumpkin we had in the pantry when I came upon this recipe.
The recipe ended up making {5} 4.5″ mini cheesecakes, which is the perfect size for gift giving or for popping the extras in the freezer to serve up when you’re craving something sweet, but don’t want to go to all the effort to make it. 😉
These mini pumpkin cheesecakes are wonderful served on their own, with a scoop of vanilla ice cream or with a dollop of whipped cream. Perfect for fall!
Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 {8 oz} packages cream cheese, at room temperature
1 {15 oz} can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
2 tablespoon flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350F.
Combine graham cracker, sugar and cinnamon in a small mixing bowl. Add melted butter. Press mixture firmly into 5 mini springform pans or a single 9-inch spring-form pan. Set aside.
In a stand mixer or large mixing bowl, beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and all spices, then stir in flour and vanilla. Beat together until well combined. Pour over crusts. Spread evenly with the back of a spatula and bake for 1 hour. Let cool for 15 minutes before covering with plastic wrap and refrigerating for 4 hours. Enjoy!
~Mavis
Susan H. says
Do you bake the minis for the same length of time as a large one? Thank you for responding!
andrea d. says
Yumm… I have some pumpkin in the freezer I’ve been trying to decide what to do with.
Kathleen says
Mavis make crust using ginger snaps yum