Name: Mini Pumpkin Cheesecakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces cream cheese; 15 ounces cans pumpkin puree; 2 eggs; 1 tsp cinnamon; 0.25 tsp nutmeg; 0.5 cup honey; graham crackers

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Mini Pumpkin Cheesecakes

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Ingredients

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Instructions

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Instructions

Preheat oven to 400°F.

In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.

Add the pumpkin and mix until smooth and combined.

Add the eggs one at a time and beat until combined.

Add the cinnamon, nutmeg and honey and combine.

Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full.

Bake for 25 minutes.

Top with crushed graham crackers, cool and serve.

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Tips & Tricks (5)

Water Bath Prevention 💧
Skip the traditional water bath and bake these mini cheesecakes in a muffin tin lined with cupcake liners—this eliminates cracking and simplifies cleanup while ensuring even, gentle cooking.
Room Temperature Cream Cheese 🧈
Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free batter that incorporates evenly with the pumpkin puree and eggs.
Graham Cracker Topping Timing 🍪
Crush graham crackers finely and brush the cheesecake tops with melted honey before sprinkling—this creates an adhesive layer that prevents the topping from falling off while baking.
Spice Bloom Technique 🎃
Toast your cinnamon and nutmeg in a dry pan for 30 seconds before adding to the batter to intensify their flavors and eliminate any dusty taste that raw spices can have.
Cooling Strategy ❄️
Cool the cheesecakes in the oven with the door slightly ajar for 15 minutes, then transfer to the refrigerator for at least 4 hours—this gradual temperature change prevents the dreaded cracks on top.