Description
These little pumpkin cheesecake bites pair silky pumpkin-spiced filling with a crunchy, spiced graham crust. They’re perfect for parties, potlucks, or a cozy dessert plate.
Ingredients
Scale
Spiced Graham Crust
- 1 cup graham cracker crumbs (about 7–8 whole crackers, finely crushed)
- 2 tablespoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, melted
Pumpkin Cheesecake Filling
- 8 oz cream cheese, softened to room temperature
- 2/3 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
To finish & serve
- Sweetened whipped cream
- A pinch of ground cinnamon for dusting
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl combine the graham crumbs, brown sugar, cinnamon, ginger, and nutmeg. Pour in the melted butter and stir until the mixture is evenly moistened and holds together when pressed.
- Spoon roughly 2 tablespoons of the crust mixture into each lined cup. Use the back of a spoon (or the bottom of a small measuring cup) to press the crumbs firmly into an even base.
- Bake the crusts for 5–8 minutes, until they take on a light golden tint. Remove from the oven and allow them to cool while you lower the oven temperature to 325°F (160°C).
- In a large mixing bowl beat the cream cheese until smooth. Add the brown sugar, vanilla, cinnamon, allspice, ginger, and nutmeg, mixing until combined and scraping down the bowl as needed.
- Stir in the pumpkin puree until the mixture is uniform. Add the eggs one at a time, mixing briefly after each addition and scraping the sides so everything blends without overbeating.
- Divide the pumpkin cheesecake batter evenly over the prepared crusts, filling each cup nearly to the top.
- Bake at 325°F for 22 minutes. When the time is up, switch off the oven, crack the door open, and leave the pan inside for an additional 5 minutes to help prevent cracking.
- Transfer the tin to a cooling rack and let the cheesecakes cool to room temperature. Chill in the refrigerator until thoroughly cold—overnight chilling yields the best texture and flavor.
- Before serving, top each mini cheesecake with a dollop of sweetened whipped cream and a light dusting of cinnamon, if you like.
Notes
- Store chilled in an airtight container for up to 4 days.
- Freeze individual cheesecakes for up to 3 months; thaw in the fridge before serving.
- Use room-temperature cream cheese for a lump-free filling.
- Don’t overmix after adding eggs to avoid incorporating too much air (which can cause cracks).
Nutrition
- Calories: 197.81
- Sugar: 17.03 g
- Sodium: 146.83 mg
- Fat: 10.98 g
- Saturated Fat: 6.09 g
- Carbohydrates: 22.76 g
- Fiber: 0.98 g
- Protein: 2.9 g
- Cholesterol: 54.27 mg