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Mini pumpkin cheesecakes with homemade whipped cream
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5 from 4 votes

Mini Pumpkin Cheesecakes with Homemade Whipped Cream

Mini Pumpkin Cheesecakes are just the right size and have all the flavors of fall in this two-bite dessert.
Prep Time10 minutes
Cook Time25 minutes
Chill2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 190kcal
Author: Candi Elm

Ingredients

Crust

  • 3/4 cup Graham cracker crumbs
  • 1 Tablespoon Brown Sugar Light
  • 1 1/2 Tablespoon butter melted
  • 1/4 teaspoon cinnamon ground

Filling

  • 8 oz cream cheese
  • 1/2 cup + 1 Tablespoon pumpkin puree canned
  • 1 large egg
  • 2 Tablespoon sour cream
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon ground
  • 1/8 teaspoon nutmeg ground
  • pinch cloves optional
  • 1 Tablespoon flour all purpose
  • 1/2 teaspoon vanilla extract

Topping

  • 1/2 cup heavy whipping cream
  • 1 Tablespoon powdered sugar
  • 1/2 teaspoon Vanilla extract

Instructions

  • Preheat oven to 325 degrees and spray mini cheesecake pan with cooking spray. 
  • Prepare crust ingredients in a small bowl. Mix to combine with a fork. Add one TB of moist crumbs into each mini cheesecake space. Use a small shot glass or tart tamper to press down. 
  • Bake mini cheesecakes crust in a preheated oven for 8-10 minutes. Remove from oven and let cool for 15 minutes. In the meantime, start making the filling. 
  • Beat the cream cheese until smooth. Add pumpkin, egg, sour cream, sugar and spices. Blend until combined Add flour and vanilla. Divide and pour into 12 cupcake spaces.  
  • Bake mini cheesecakes in pre-heated oven for 15  minutes.  Let cool in the refrigerator for up to 2 hours.  They will deflate a bit after cooled. If they have cracked on top then they have baked too long. They will still taste great, but adjust for next time. 
  • Beat heavy whipping cream with vanilla and powdered sugar until stiff. Either dollop or pipe on top of cheesecakes once you remove them from the pan. 

Notes

I  make these Mini Pumpkin Cheesecakes several times a year.  You will love it because it is just two bites each and they look really cute and go over well at parties. It is a lot quicker than making a big cheesecake also.
 I use a mini springform cheesecake pan, but you can also just do them in cupcake wrappers.

Nutrition

Serving: 1cheesecake | Calories: 190kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2067IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg