Pumpkin Cheesecake Minis

The perfect combination: creamy pumpkin rich with spice but not too sweet!

Pumpkin Cheesecake Minis

Photo: Gerri Photography

Pumpkin Cheesecake Minis


  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 2 oz grated dark chocolate (1 square)
  • 1/3 cup butter, melted
  • Filling
  • 2 8-oz packages cream cheese, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt


  1. Preheat oven to 350F.
  2. Lightly butter a 12-cup muffin pan. In a bowl, combine crumbs, sugar and grated chocolate. Add butter and mix until moist. Divide equally and firmly press into the bottom of each cup.
  3. With an electric mixer, beat the cream cheese to loosen it, then add sugar and beat until well combined. Add eggs one at a time, mixing well after each addition. Add pumpkin, vanilla, spices and salt, then stir.
  4. Fill each cup to the top with cheesecake mix and bake for 35-45 minutes or until the cake is set but still soft.
  5. Remove from oven, and cool in pan. Remove from cups by carefully running a knife around the upper edge of each to loosen, then invert onto a board. Refrigerate before serving. Top with grated dark chocolate. Makes 12.

Author: Jan White

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