So excited to share these Mini Pumpkin Spice Cheesecakes with you all! I can’t believe Thanksgiving is coming up in a couple of weeks. If I had to pick my favorite holiday, I just might say Thanksgiving. I really love the food – especially a leftover turkey and cranberry sandwich with allllll the fixings.
And truth be told, I kind of like that Thanksgiving has resisted the urge to become complicated. We don’t have to decorate a tree, uphold multiple traditions new and old, or fret about the perfect gift for everyone. We just make really good food, gather around a table, eat, and be thankful. In light of the expectations surrounding some other holidays… (cough, couch, CHRISTMAS), Thanksgiving feels pure, simple, and uncomplicated. And I just like that!
And yet somehow even without too much fuss, it still feels very meaningful and good for the soul. It is good to be thankful, isn’t it friends?
Speaking of uncomplicated, these Mini Pumpkin Spice Cheesecakes are just that! They are simple to make, and turn out silky smooth and creamy, with the perfect amount of spice! You can even make them ahead of time and freeze them. Thanksgiving dessert – already individually portioned out – DONE! Just add fresh whipped cream and cookies crumbs on top.
They are definitely a lovely cross between a cheesecake and a pumpkin pie. I used pumpkin spice biscotti from Trader Joes to make the crust and added a little sour cream to the filling to make them a little lighter than a typical cheesecake. Best of both worlds! And I like that they are just a mini dessert. Believe me, I only have a tiny bit of room left for dessert on Thanksgiving, and these are just the thing.
I’m planning on posting all of my favorite Thanksgiving recipes soon. Leave me a comment below and tell me your favorite part about Thanksgiving!
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Mini Pumpkin Spice Cheesecakes
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Pumpkin Spice Cheesecakes are perfect for your Thanksgiving dessert. They are silky smooth and creamy, perfectly spiced, and can be made in advance!
Ingredients
For the Crust
- 1 cup cookie crumbs (crispy pumpkin cookies, biscotti, Nilla Wafers, ginger snaps, or graham crackers)
- 1/4 cup pecans
- 4 tablespoons melted butter
- pinch of salt
For the Filling
- 16 ounces room temperature (very soft) cream cheese
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/4 cup sour cream
- 3/4 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 egg, plus one egg yolk (room temperature)
For Serving
Whipped cream, and reserved cookies crumbles for garnish
Instructions
- Preheat oven to 350 degrees. Prepare a standard size muffin tin by lining each well with a cupcake liner and spraying with nonstick baking spray.
- Crush cookies and pecans with a food processor (or place in a plastic sealed bag and crush with rolling pin). Add melted butter and a pinch of salt and process until there is a sandy texture. Place about one tablespoon in the bottom of each lined muffin well and press firmly into the bottom of the well. I like to use the bottom of a 1/4 cup measuring cup.
- Bake for 5 minutes, and then remove from oven and allow to cool slightly.
- In the meantime, add softened cream cheese to the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until creamy, and then add granulated sugar, brown sugar, sour cream, pumpkin puree, vanilla extract, spices, and salt. Mix until well combined. Add eggs and whisk in on low speed until just combined.
- Add about 1/4 cup of the cheesecake filling in each muffin well. They should be filled to the top of the muffin liner. Tap muffin tin on countertop to release air bubbles. Bake at 350 degrees for 15-17 minutes. The center should still have a slight jiggle. Allow the cheesecakes to cool, then refrigerate 24 hours. Serve with whipped cream, and additional cookie crumbles for garnish.
Notes
These can be made ahead of time and frozen.
For my crust layer, I used pumpkin spice mini biscotti from Trader Joes. Loved the extra pumpkin spice!
Cheesecake will be smooth and silky in texture if all of the ingredients are at room temperature. I usually leave the eggs, sour cream, and cream cheese on the countertop for a few hours.
Try not to incorporate too much air into the cheesecake batter once the eggs are added. Just mix until combined.
Cheesecake tastes better when it is fully set and refrigerated 24 hours. I like to take it out of the refrigerator 15-30 minutes before serving.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 287
- Sugar: 15g
- Sodium: 214mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4.2g
- Cholesterol: 84mg
Kathy says
This recipe sounds fabulous and I will be making this dessert. I’ve made other recipes that you have devised and they’ve been wonderful. Here is my question: What amounts of other spices could be used instead of pumpkin spice blend. I’m thinking nutmeg, cloves, others? Thanks for your help.
Kathy
Julie says
Thank you, Kathy! You can substitute 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg for 1 teaspoon of pumpkin pie spice. Enjoy!
Kathy says
Thank you!
Faye Hart says
I am new first time hear. Could I double this recipe and put it in a 9 x 13 pan if so how long would I need to bake it? I got to make a desert the end of this month for 40 women? thanks
Julie says
Welcome Faye! I think that could work, but I hesitate to give you directions that I haven’t tested out myself yet. This recipe might be worth a try… https://www.allrecipes.com/recipe/235300/perfect-pumpkin-cheesecake-bars/
Colleen says
Julie, We just tried Whole Food’s 365 Ginger Snap cookies (in a box) and they are truly wonderful. What I’m planning to use when I make your cheesecakes. Thanks so much for sharing! Colleen
Julie says
Great idea, those will be perfect! Enjoy!
Susan Dubose says
Perfect for the small gathering we’re invited to for Thanksgiving, thanks Julie!
Julie says
Oh so glad, Susan. Happy Thanksgiving!
Kari says
This looks delicious and easy to make. Definitely want to try it, but my daughter has nut allergy. What can I substitute the pecans with to make it nut-free? Or can the pecans be omitted altogether?
Julie says
Substitute 1/4 cup more cookie crumbs instead of nuts. Enjoy!
Melanie says
Hello,
I’m looking forward to making your recipe. Two questions for you.
First, do you use reg sized muffin tins or mini muffin tins? I’d like to use mini but am unsure how long to bake them for.
Second, when you said to place liners in the muffin tins and then spray with cooking spray, do you mean spray the inside of the tin or the inside of the liners? The answer to this may be obvious but it’s my first time making cheesecake and I don’t want to mess them up.
Thank you!
Julie says
Hi Melanie, I used regular sized muffin tins. You can make these mini, but you will need to adjust the baking time. It may only take about 10 minutes rather than 15-17 to bake the filling. I haven’t tested this recipe as mini muffins, so that is just my best guesss. I do spray the inside of the liners. I just feel like the liner comes off cleaner that way. Hope you enjoy!
Kris says
Could I leave out the sour cream? Don’t have any on hand.