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Mini pumpkin cheesecakes with homemade whipped cream
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5 from 1 vote

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.
Course Dessert
Cuisine American
Keyword Cheesecake, Pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 2 hours
Total Time 35 minutes
Servings 12
Calories 189kcal
Author Candi Elm

Ingredients

Crust

  • 3/4 cup Graham cracker crumbs
  • 1 TB Brown Sugar Light
  • 1 1/2 tb butter melted
  • 1/4 ts cinnamon ground

Filling

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

Topping

  • 1/2 cup heavy whipping cream
  • 1 tb powdered sugar
  • 1/2 ts 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. 

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 68mg | Sugar: 12g | Vitamin A: 2015IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 0.5mg