Mini Pumpkin Cheesecake Recipe

This Mini Pumpkin Cheesecake Recipe is the ultimate fall dessert! They’re complete with a buttery graham cracker crust, a creamy cheesecake filling packed with pumpkin and the warm flavor of pumpkin spice, and fresh whipped cream. They’re a fun mini dessert that’s perfect for dinner parties and holidays!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12 servings

Calories: 230 kcal per serving

Ingredients

1 cup - graham cracker crumbs
4 tablespoons - unsalted butter
2 tablespoons - brown sugar
a pinch of salt
8 ounces - cream cheese
½ cup - brown sugar
½ cup - pumpkin puree
1 tbsp - sour cream
1 - egg beaten
1 tsp - pure vanilla extract
1 ½ teaspoons - pumpkin pie spice
½ cup - granulated sugar
2 tablespoons - water
2 drop - fresh lemon juice
¼ cup - heavy cream
2 tablespoons - butter
½ tsp - finishing salt

Instructions

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.
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.
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.

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