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Mini Pumpkin Cheesecakes with Graham Cracker Crust

Mini pumpkin cheesecakes with graham cracker crust bake in a 12-cup muffin pan for an easy individual dessert. Each one has a buttery crumb base and creamy pumpkin filling with centers that jiggle slightly when baked.
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Prep Time 20 minutes
Cook Time 29 minutes
Cooling and chilling 3 hours 30 minutes
Total Time 4 hours 19 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter melted
For the filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 eggs large, at room temperature

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Stir the graham cracker crumbs and sugar together.
  4. Mix in the melted butter until evenly moistened.
  5. Divide the mixture among the liners, using about 1 tablespoon per cup, and press firmly into an even layer.
  6. Bake for 5 minutes, then set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese, sugar, and flour in a large bowl with an electric mixer on medium speed until smooth, scraping the bowl as needed.
  2. Add the pumpkin puree, pumpkin pie spice, and vanilla, and beat on low just until combined.
  3. Add the eggs one at a time, mixing on low after each just until incorporated.
Bake and chill
  1. Divide the filling evenly among the crusts.
  2. Bake for 20 to 24 minutes, until the edges are set and the centers still jiggle slightly when the pan is gently nudged.
  3. Cool in the pan on a wire rack for 30 minutes.
  4. Refrigerate in the pan for at least 3 hours before serving.

Notes

For an even crumb crust, press it firmly into each liner. Refrigerate leftovers for up to 4 days; these cheesecakes can be frozen. For a gluten-free option, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.