Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are cheesecake in cupcake form. They are sweet and creamy – the perfect fall dessert. Serve them plain or topped with whipped cream for an extra special treat.
We love baking pumpkin treats. We have made instant pot pumpkin cheesecake, pumpkin sheet cake with cream cheese frosting, glazed pumpkin spice cookies, pumpkin streusel coffee cake, chocolate pumpkin spice fudge, easy pumpkin chocolate chip muffins, and whole wheat pumpkin pancakes. Today, we are excited to share our recipe for mini pumpkin cheesecakes!
What makes these mini pumpkin cheesecakes special?
The gingersnap bottom on these mini pumpkin cheesecakes takes some of the work out of making cheesecake – making it even more attainable for the amateur baker and a perfectly easy recipe to make with your kids.
How to transport mini pumpkin cheesecakes?
The pumpkin cheesecake recipe comes out creamy and smooth with the perfect amount of pumpkin spice flavor. Making them in pumpkin cheesecake cupcakes makes it easy to take them to a dinner party or pot luck. We transport them in our cupcake carrier.
Can you freeze cheesecake?
Yes. The great thing about these pumpkin mini cheesecakes is they are freezer friendly. So make up a big batch of these mini pumpkin cheesecakes and pop them into your freezer so you have a sweet treat on hand whenever you have a pumpkin craving.
How long do mini cheesecakes last?
Mini pumpkin cheesecakes last up to 5 days in the fridge. They can be frozen up to 3 months.
Can I leave cheesecake out overnight?
No. Cheesecake needs to be refrigerated. If left out overnight, unfortunately, it will need to be thrown out.
According to the USDA Food Safety and Inspection Service:
“Foods made with eggs and milk such as pumpkin pie, custard pie and cheesecake, must first be safely baked to a safe minimum internal temperature of 160 °F. Then, they must be refrigerated after baking. Eggs and milk have high protein and moisture content and when these baked products are left at room temperature, conditions are ripe for bacteria to multiply.” source: usda.gov
How do you know when a mini cheesecake is done?
You will know your cheesecakes are done when they are set in the middle but still a bit jiggly when wiggled. They will be ready after baking for about 15 minutes.
How to make mini cheesecakes in muffin tins?
Using foil cupcake liners, press the crust into the bottom of the muffin tin and top with cheesecake batter. Bake, chill, and serve. It is very important to use foil cupcake liners and not paper liners. Paper cupcake liners are not strong enough to hold mini pumpkin cheesecakes. The cheesecakes will also stick to the sides of paper cupcake liners, but wont stick to greased foil baking cups.
Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are cheesecake in cupcake form. They are sweet and creamy - the perfect fall dessert. Serve them plain or topped with whipped cream for an extra special treat.
- Foil cupcake liners
- Cooking Spray
- 3 8 ounce packages cream cheese
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 16 oz. can pure pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 24 ginger snap cookies
- Whipped cream for serving
Preheat oven to 350 degrees. Line two muffin tins with foil cupcake liners. Spray the inside of the foil liners with cooking spray and set aside.
Whisk together the cream cheese, sugar, and vanilla extract.
Slowly beat in the pumpkin, eggs, cinnamon, nutmeg, and all spice.
Place 1 ginger snap cookie in the bottom of each foil cupcake liner.
Spoon the cream cheese mixture into each cupcake liner, filling just to the top.
Bake for 15 minutes.
Gently remove and allow the cupcakes to cool to room temperature. Then, refrigerate for at least 30 minutes before serving.
Serve with whip cream on top.
Mini pumpkin cheesecakes may be stored in the refrigerator up to 5 days and in the freezer up to 3 months.
We love enjoying all types of pumpkin desserts during the fall, but these mini pumpkin cheesecakes are my favorite!