Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are creamy and SO delicious!  The individual cheesecakes are baked with pumpkin puree so they're packed with pumpkin pie flavor.

Topped off with maple syrup and fresh whipped cream,  this mini pumpkin cheesecakes recipe makes a great Fall dessert, especially for Thanksgiving!

How To Make  Mini Pumpkin Cheesecakes


Cheesecake: > bricks cream cheese > pumpkin puree > light brown sugar > eggs Crust: > graham cracker crumbs > granulated sugar > butter

Step 1

Preheat oven to 325 degrees. Line the outside of 3 (4 inch) springform pans with heavy duty tin foil. I add two layers of tin foil to prevent water from seeping in.

Step 2

Fill a 9x13 pan with about 1 inch of water. Place into the oven.

Crust In a medium bowl, add in the graham cracker crumbs, granulated sugar, and melted butter. Stir to combine.

Cheesecake In a large mixing bowl, add in the cream cheese and pumpkin puree. Beat on medium until creamy.

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