Makes 12 individual cheesecakes, using a muffin pan with removable bottom or regular muffin pan.
Prep Time10 minutesmins
Cook Time20 minutesmins
chilling time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Cake, cheesecake, Dessert
Cuisine: American
Keyword: cheesecakes, mini cheesecakes, mini pumpkin cheesecakes
Servings: 12mini cheesecakes
Author: Hani B.
Ingredients
MINI PUMPKIN CHEESECAKES
Cheesecake Crust
3/4cupcookie crumbs (use 9 graham crackers or 15 digestive cookies)
2tbspbrown sugar
2 1/2tbspmelted butter
Pumpkin Cheesecake Filling
8ozcream cheese (1 block, 226grams)
2tbsp sour cream of Greek yogurt
1/3 to 1/2cup brown sugar
3/4cup thick pumpkin puree
1tbspcorn starch or potato starch
3/4tspground cinnamon
1/4tspground ginger
1/8tspground nutmeg
1large egg
1tspVanilla Extract
Whipped Cream
1/2cupheavy whipping cream
1tbsppowdered sugar
1/2tspVanilla Extract
Instructions
MINI PUMPKIN CHEESECAKES
Cheesecake Crust
Pulse cookies in a food processor to make fine cookie crumbs (3/4 cup cookie crumbs). Add brown sugar (2 tablespoons), and melted butter ( 2 tablespoons and 1/2 tablespoon). Pulse until cookie crumbs are well moistened and the mixture holds together when pressed with fingers.
Prepare Baking Pan
Muffin Pan with Removable Bottom Disks - spray the pan with a non-stick spray before adding the crust mixture.Regular Muffin Pan - line muffin pan with cupcake liners.
Fill each cavity in the muffin pan with 1 tablespoon of crust mix. Press it down with a small glass or rolling pin. Bake at 350F for 8 minutes. Remove from the oven and let cool completely.
Pumpkin Cheesecake Filling
In a large bowl, on low-speed beat room temperature cream cheese (8oz, 226grams, 1 block), sour cream (2 tablespoons), and brown sugar (1/3 to 1/2 cup). Cream for 30 seconds until smooth.
Beat in room temperature pumpkin puree (3/4 cup), ground cinnamon (3/4 teaspoon), ground nutmeg (1/8teasspoon), and ground ginger (1/4 teaspoon).
Beat in corn starch (1tablespoon), Vanilla Extract (1 teaspoon) and lastly beat in room temperature egg (1 whole egg).
Bake Mini Pumpkin Cheesecakes
Divide pumpkin cheesecake filling into a muffin pan.
Bake mini cheesecakes at 325F for 18-20 minutes, or until edges are baked, and the center jiggles slightly. Remove from the oven and let cool to room temperature for 45 minutes and then cool in the fridge for a minimum of 4-8 hours.
Prepare Whipped Cream
In a chilled bowl beat chilled heavy cream (1/2cup), on the low-speed beat until soft peaks are former. Beat in powdered sugar (1 tablespoon) and Vanilla Extract (1/2 teaspoon). Beat until stiff peaks are formed, don't overmix.
Fit a piping bag with a piping tip #2D and fill the piping bag with whipped cream.
How to Serve Mini Cheesecakes
Remove cheesecake from the muffin pan. Pipe freshly made whipped cream onto each cheesecake. Dust with chocolate shaving or ground cinnamon and serve.
Notes
Can I use pumpkin pie spice? How much? - In place of spices in this recipe, you can use one teaspoon of pumpkin pie spice.For how long do mini cheesecakes last? - They keep well in the fridge for up 4-7 days.How long does fresh whipped cream last? - Freshly made, unstabilized whipped cream lasts up to a day, and if stabilized with gelatin, it will last up to 4 days.I don't have sour cream. What else can I use? - You can use Greek yogurt.I don't have graham crackers. can I use something else? - You can use digestive biscuits, shortbread cookies or Oreo cookies.