Mini Pumpkin Cheesecake Recipe - Allrecipes.com
Mini Pumpkin Cheesecake Recipe
  • READY IN ABOUT hrs

Mini Pumpkin Cheesecake

Recipe by  

"So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  2. Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
  3. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  4. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2011

Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with graham cracker and butter.

 
Most Helpful Critical Review
Oct 31, 2014

Kind of bland IMO.

 
Oct 09, 2011

Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for himself! If you want to make something unique for a potluck or bake sale, this is an excellent choice!

 
Oct 28, 2011

I reduced the recipe to 12 servings instead of 24, but they were quick, easy and delicious! I will be making these again!

 
Oct 11, 2013

Great recipe! I cut all the ingredients in half, and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners, combined one cup graham cracker crumb with 4 tablespoons of butter and 4 tablespoons of sugar, and pressed into the bottom of each liner. Spooned pumpkin cheesecake mixture into each cup - filled almost to the top. Then baked for 15 minutes. Came out perfect!

 
Oct 02, 2011

I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!

 
Dec 16, 2012

Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap, vanilla wafer, or some other homemade cheesecake crust in the bottom. The Keebler mini tins run around $2.50 for a pack of 6, making it about $10 for the crust alone (you could make a whole other batch for less than that).

 
Dec 09, 2011

Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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