Print

Mini Pumpkin Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 27 reviews

Mini Pumpkin Cheesecakes are a delightful autumn treat featuring a spiced pumpkin cheesecake filling atop a buttery speculoos cookie crust. These individual-sized cheesecakes are baked gently to creamy perfection and served with a dollop of whipped cream and a sprinkle of pumpkin pie spice for a festive finish. Perfect for holiday parties or cozy gatherings, they offer a rich and creamy texture with warm fall flavors in every bite.

Ingredients

Crust

  • 100 grams (1 cup) Speculoos Cookies
  • 3 tablespoons Butter, melted

Pumpkin Cheesecake Filling

  • 16 oz Cream Cheese, completely softened to room temperature
  • 200 grams (1 cup) Light Brown Sugar
  • 8 oz (1 cup) Pure Pumpkin Puree (NOT Pumpkin Pie filling)
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Pure Vanilla Extract
  • 2 oz (¼ cup) Sour Cream, at room temperature
  • 2 Large Eggs + 1 Large Egg Yolk, at room temperature

Topping

  • Homemade Whipped Cream or Store-bought
  • Pumpkin Pie Spice for sprinkling

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (180°C). Line two regular cupcake pans with liners and set aside. Pulse the speculoos cookies in a food processor or crush finely using a rolling pin. In a small bowl, combine the cookie crumbs with melted butter until the mixture resembles wet sand, fully moistening the crumbs. Press about a tablespoon of crust mixture firmly into each cupcake liner using the back of a spoon or the top of a spice jar. Bake the crust for 5 minutes then remove and let it cool while you prepare the filling.
  2. Make the Pumpkin Cheesecake Filling: Using an electric mixer with a paddle attachment, beat the softened cream cheese on low to medium speed for 2 minutes until smooth and lump-free, scraping down the bowl as needed. Add the light brown sugar and beat for another 1-2 minutes, continuing to scrape the bowl to fully incorporate. Mix in the pumpkin puree, pumpkin pie spice, vanilla extract, and sour cream; beat for 2-3 minutes until the mixture is completely blended with no white streaks. Add the eggs and extra yolk one at a time, mixing carefully each time to avoid leaving any yolk behind.
  3. Assemble and Bake: Using a large cookie scoop, evenly portion the cheesecake batter into the prepared crust-lined cupcake tins. For even baking and moisture, place a 9×13 inch roasting pan filled with warm water on the lower oven rack and bake the cheesecakes on the middle or upper racks. Bake for 15-20 minutes, until the edges are set but the centers still slightly jiggle. Check doneness with an instant-read thermometer aiming for 145°F (63°C).
  4. Cool the Cheesecakes: Turn off the oven, crack the oven door open, and let the cheesecakes cool inside for 45 minutes to prevent cracking. Remove from the oven and transfer the pans to a wire rack to cool completely for about an hour. Wrap the cheesecakes tightly with plastic wrap and refrigerate for at least 3 hours to fully set.
  5. Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a light sprinkle of pumpkin pie spice. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter.
  • Using warm water in the oven helps create a moist baking environment, preventing cracks.
  • You can substitute speculoos cookies with graham crackers if unavailable.
  • Do not overbake—the center should still jiggle slightly to keep the cheesecake creamy.
  • Chilling the cheesecakes overnight enhances flavor and texture.

Find it online: https://deliciousyum.com/mini-pumpkin-cheesecakes-recipe/