Mini Pumpkin Cheesecakes – Baker by Nature

In the event you love pumpkin pie and cheesecake, you’re going to flip over this loopy scrumptious dessert hybrid! These Mini Pumpkin Cheesecakes are excellent for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it’s bursting with pumpkin taste.

Mini Pumpkin Cheesecake Recipe

It’s no secret the one factor I like greater than cheesecake is a mini cheesecake scenario! They’re so cute, so creamy, and a lot simpler than baking an entire cheesecake. That’s as a result of they’re baked in a muffin pan, and don’t require the fuss of a water bathtub, or an in a single day chilling session.

So for those who’re a beginner to the world of cheesecake, it is a nice recipe to start out with! Actually, any of my mini cheesecakes are: mini chocolate cheesecakes, mini cheesecakes, mini espresso cheesecakes, mini key lime cheesecakes, mini baileys Irish cream cheesecakes.

Mini Pumpkin Cheesecake Substances:

• Graham Crackers Crumbs: I counsel shopping for the pre-crushed graham cracker crumbs, which makes measuring a breeze! However you possibly can positively make your personal by processing just a few sheets of graham crackers although a meals processor. You need them to be tremendous nice crumbs!
• Granulated Sugar: Sweetens our crust with out including an excessive amount of moisture (so it bakes up good and crispy!).
• Salt: I counsel nice sea salt, however no matter you’ve readily available will work.
• Melted Butter: I favor unsalted, however for those who solely have salted, merely omit the salt referred to as for within the graham cracker crust.
• Cream Cheese: Full-fat! And ensure your cream cheese is softened earlier than mixing, in any other case whenever you go to beat the cream cheese, it’ll clump up. And will even harm your meals processor/blender/mixer. You’ll wish to let it sit out in a heat space for not less than half-hour, however ideally an hour.
• Pumpkin Puree: NOT PUMPKIN PIE MIX! Which is loaded with spices and sugars and stuff we don’t need. Home made pumpkin puree will work, however the texture will differ as a result of the water content material of selfmade pumpkin puree is usually larger than canned pumpkin.
• Bitter Cream: Full-fat and at room temperature! In the event you can not discover bitter cream, your finest wager is full-fat greek yogurt, which is able to add an analogous thick and creamy texture to the cheesecakes.
• Molasses: Enhances the pumpkin taste. Use common energy molasses, not the blackstrap selection, which is simply too overpowering for this recipe.
• Brown Sugar: I favor gentle brown sugar, however darkish brown sugar will work in a pinch. In the event you’re not weighing your substances, remember to pack the brown sugar into the measuring cup when measuring.
• Vanilla Extract: At all times use pure vanilla, and never imitation vanilla! A bourbon vanilla extract would even be pretty on this recipe.
• Eggs: You’ll want one entire egg and one egg yolk. It’s possible you’ll discard the egg white or put it aside for an additional use.
• Spices: Cinnamon, ginger, nutmeg, and cloves make up our selfmade pumpkin spice mix! In the event you favor to make use of pumpkin spice as a substitute, I counsel utilizing 2 and 1/2 teaspoons instead of all the referred to as for spices.
• Flour: Only a pinch thickens up the batter, yielding dense however creamy pumpkin cheesecakes.
• Heavy Cream: Aka whipping cream! Don’t sub with milk… or anything!

The right way to Make Mini Pumpkin Cheesecakes

1. You should definitely preheat the oven not less than half-hour earlier than you intend on baking. Line a 12-cup muffin tin with cupcake liners. Frivolously spray the liners with nonstick baking spray to make sure your mini cheesecakes don’t stick! (If you wish to use a mini muffin tin, this recipe will yield about 24 mini cheesecakes. Cut back the baking time by 5 minutes).
2. Make your crust! In a big bowl mix graham cracker crust substances. Press crust into cupcake liners, and bake for five minutes.
3. Make your cheesecake filling! Mix your filling till tremendous easy. However be sure to mix on low pace as soon as the eggs have been added.
4. Divide the filling evenly, pouring it on high of the crust. Bake till overvalued and just a bit bit jiggly within the middle.
5. Maintain the mini cheesecakes within the pan and funky utterly. Then place the pan within the fridge to relax for not less than 3 hours. In the event you attempt to serve them earlier than they’re totally chilled, they’ll be too smooth and form of mushy in texture. So plan forward time sensible.
6. When able to serve, high with whipped cream (store-bought or selfmade) and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.

Searching for extra pumpkin dessert inspiration? Try my 16 scrumptious pumpkin recipes to have fun fall.

Extra Pumpkin Cheesecake Recipes:

Mini Pumpkin Cheesecake

Ashley Manila

Mini Pumpkin Cheesecakes are excellent for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it is bursting with pumpkin taste.

Prep Time 20 minutes

Prepare dinner Time 28 minutes

Inactive time: 3 hrs 30 minutes

Course Dessert

Delicacies Cheesecake

Servings 12 mini cheesecakes

Substances 

For the Crust:

• 1 cup (120g) graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 and 1/2 Tablespoons (49g) unsalted butter melted

For the Cheesecake:

• 12 ounces (340g) full-fat block fashion cream cheese softened
• 2/3 cup (150g) pure pumpkin puree
• 2 and 1/2 Tablespoons (35g) full-fat bitter cream
• 1 Tablespoon (14ml) molasses
• 1/2 cup (106g) gentle brown sugar packed
• 2 teaspoons pure vanilla extract
• 1 massive egg room temperature
• 1 massive egg yolk room temperature
• 1 teaspoon floor cinnamon
• 1 teaspoon floor ginger
• 1/4 teaspoon floor nutmeg
• 1/4 teaspoon floor cloves
• 1 teaspoon flour
• 1/4 cup (57ml) heavy cream

Garnish (non-obligatory):

• whipped cream
• floor cinnamon
• salted caramel sauce

Directions 

For the Crust:

• Preheat the oven to 350 levels (F). Line a 12-cup muffin tin with paper liners. Frivolously spray the liners with nonstick baking spray, put aside till wanted.

• In a big bowl mix graham cracker crumbs, sugar, salt, and melted butter. Utilizing a rubber spatula, stir properly to evenly mix. Divide the filling evenly among the many ready liners, including about 1 heaping tablespoonful to every cup. Press the crust down firmly into an excellent layer (I exploit the again of a spoon to do that).

• Bake within the preheated oven for five minutes then take away from the oven and put aside to chill. Within the meantime, make your filling.

• Cut back the oven temperature to 300 levels (F). 

For the Cheesecake:

• In a big bowl, utilizing an electrical hand mixer, beat the softened cream cheese, pumpkin puree, bitter cream, and molasses till properly mixed and really easy. 

• Add within the brown sugar and vanilla and beat easy, scraping down the perimeters and backside of the bowl as wanted. 

• On low pace, add within the egg and egg yolk and beat till simply mixed. Don’t over combine. 

• On low pace, beat within the spices, flour, and heavy cream, simply till mixed. 

• Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds will likely be very full.

• Bake within the preheated oven for 18 minutes, then flip off the oven and go away the door closed for an additional 10 minutes.

• Take away the pan from the oven and place the pan on a wire rack to chill utterly. As soon as cool to the contact, place the pan within the fridge to relax for not less than 3 hours. 

• When able to serve, high with whipped cream and garnish with a sprinkle of cinnamon and/or a drizzle of salted caramel sauce, if desired.

Key phrase cheesecake, mini cheesecakes, pumpkin, pumpkin cheesecake, Thanksgiving dessert