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Mini Pumpkin Cheesecake Recipe

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Ingredients

Warning0 allergens identified

Mini Pumpkin Cheesecake Recipe

For the crust

1 cup graham cracker crumbspulse gluten-free graham crackers or gingersnap cookies in a food processor to make this recipe gluten-free

4 tablespoons unsalted buttermelted

2 tablespoons brown sugar sub with granulated or coconut sugar

¼ tsp salt

For the filling

8 ounces cream cheesesoftened

½ cup brown sugar sub with granulated or coconut sugar

½ cup pumpkin puree not pumpkin pie filling

1 tbsp sour cream sub with Greek yogurt

1 egg beaten

1 tsp pure vanilla extract

1 ½ teaspoons pumpkin pie spice

Optional Salted Caramel Sauce

½ cup granulated sugar

2 tablespoons water

2 drop fresh lemon juice

¼ cup heavy cream

2 tablespoons buttercut into small cubes

½ tsp finishing saltI used Maldon salt

Instructions

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Prepare the crust:

Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.

Place the graham cracker crumbs, brown sugar, and pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well coated with butter.

Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon.

Bake on the middle rack of the oven for 8-10 minutes, or until golden brown. Cool on a wire rack while you make the filling.

Prepare the filling:

Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, sour cream, egg, pumpkin spice and vanilla, and beat until smooth and well combined.

Fill each cavity with the filling, leaving a bit of space at the top. You will have a bit of filling leftover.

Bake on the middle rack of the oven for 15-20 minutes or until set. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.

Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Remove the metal insert, and cool completely in the refrigerator for 3 hours or overnight.

Prepare the salted caramel sauce (optional):

Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients.

Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn. When the caramel is a golden amber color, remove it from heat.

Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until it's smooth. Remove from heat and allow to cool.

Nutrition

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Tips & Tricks (5)

Water Bath Perfection 💧
Bake your mini cheesecakes in a water bath to ensure even, gentle heat distribution and prevent cracking; wrap the outside of your ramekins with foil to keep water from seeping in.
Room Temperature Ingredients 🌡️
Let cream cheese, eggs, and sour cream sit at room temperature for 30 minutes before mixing to create a smooth, lump-free filling with better air incorporation.
Crust Compression Technique 🥣
Press your graham cracker crust firmly into the bottom of each ramekin using the bottom of a measuring cup, then pre-bake for 5-7 minutes to create a sturdy, non-soggy foundation.
Pumpkin Spice Balance 🎃
Toast your pumpkin pie spice in a dry pan for 30 seconds before adding to enhance the warm, complex flavors and prevent a raw spice taste in the filling.
Cooling Strategy ❄️
Cool cheesecakes gradually by cracking the oven door open for 15 minutes after baking, then letting them sit at room temperature before refrigerating overnight to prevent sudden temperature shock and cracks.