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Creamy Pumpkin Cheesecake

Featured in Sweet bites of pure joy.

Make either 12 tiny pumpkin cheesecakes or one 9-inch version. A smooth filling flavored with pumpkin and spices sits on a simple graham cracker crust. Perfect for small gatherings or indulging solo.

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alicia in the kitchen
Updated on Tue, 27 May 2025 10:15:20 GMT
Small pumpkin cheesecakes topped with whipped cream and cinnamon, sitting on a white plate. Pin it
Small pumpkin cheesecakes topped with whipped cream and cinnamon, sitting on a white plate. | tasteofsavor.com

Check out these cute mini pumpkin cheesecakes. They've got that creamy cheesecake goodness mixed with cozy pumpkin pie flavors. They're just the right size to grab and enjoy. Your kitchen's going to smell like autumn. Awesome for sharing at parties or when you just want a little something sweet.

Irresistible Little Bites

I promise these little cheesecakes are a breeze—even if baking stresses you out. Every batch comes out looking great. You can fancy them up with caramel, cinnamon, or a big swirl of whipped cream. They're a hit for birthdays, holidays, or just a regular night.

Gather Your Stuff

  • Rich Touch: Melted butter brings that crust together.
  • Crunchy Bottom: Crushed graham crackers are key for the base.
  • Structure: Let your eggs sit out so they're not cold.
  • Extra Yum: Some vanilla makes it all pop.
  • Sweet Balance: You’ll need sugar for both layers.
  • The Base: Cream cheese should be nice and soft first.
  • Fall Flavor: Any pumpkin puree will work, fresh or canned.
  • Warm Spices: Toss in cinnamon, nutmeg, and a pinch of clove.

How To Whip These Up

Bake it Off
Slide them in at 325°F for about 20 minutes. If they jiggle a little, that’s perfect.
Spoon on Filling
Ration out the delicious batter over your crust and make it smooth.
All About That Creaminess
Fluff up your cream cheese and sugar, then mix in pumpkin, spices, a splash of vanilla, and finally, eggs.
Build Your Base
Stir up the crumbs, melted butter, and sugar. Press it flat in your pans and bake them for five minutes.

Stay Tasty Longer

Pop them in the fridge (sealed up) and they're good for about five days. To freeze, just set them unwrapped to firm up, then seal them in a bag—they'll last two months. Thaw them in the fridge whenever you want one.

A plate of small, layered pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon. Pin it
A plate of small, layered pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon. | tasteofsavor.com

Try Something New

Swap in ginger snaps or cookies for the base, or pour some chocolate on top if you're into that. Pecans on top are awesome too if you like that crunch. Want some coffee flavor? Stir a little espresso powder in the filling and it’s just like your favorite cafe treat.

Winning Tricks

Cream cheese should always be at room temp—nobody likes a lump. Use a cookie scoop if you don't want a mess. If you’re short on time, just toss in some pumpkin spice mix instead of all the separate spices. Grab a silicone pan if you've got one, it makes everything pop right out.

Frequently Asked Questions

→ Can these be stored in the freezer?

Yep! Wrap tightly and freeze for up to 2 months. Defrost in the fridge overnight and top with whipped cream before serving.

→ Why use eggs at room temperature?

It helps them mix easily and avoids lumps in your cheesecake batter.

→ Is a water bath necessary for this?

Nope, you can skip it! This version is much easier to make than a traditional cheesecake.

→ How to keep the cheesecake from cracking?

Let it cool gently in the oven with the door open. This prevents sudden changes in temperature that could cause cracks.

→ Can I swap pumpkin puree for pie filling?

No, stick with puree. Pie filling has extra sugar and spices that may throw off the flavors.

Pumpkin Cheesecake

Spiced graham cracker base topped with rich pumpkin cheesecake. Choose between bite-sized portions or one 9-inch dessert.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 small or 1 big)

Dietary: Vegetarian

Ingredients

01 1 and 3/4 cups of smashed graham crackers.
02 1 teaspoon of cinnamon.
03 3 tablespoons of sugar that's brown.
04 A tiny pinch of cloves.
05 8 oz of soft cream cheese.
06 A heaping half-cup of plain pumpkin puree, plus a little extra.
07 1 egg, at room temperature.
08 2 big spoonfuls of sour cream.
09 Half a cup of white sugar.
10 Just under a teaspoon of nutmeg.
11 A bit of flour, about 2 tablespoons.
12 4 spoons of melted butter.
13 15 oz of pumpkin puree from a can.
14 1/4 teaspoon cinnamon spice.
15 A splash of vanilla extract.
16 Three big eggs, not cold.
17 2 tablespoons melted butter.
18 24 oz of cream cheese in total.
19 1/4 cup of creamy sour cream.
20 1 and 1/2 cups of sugar, granulated.
21 1 full teaspoon cinnamon powder.
22 1/4 teaspoon nutmeg spice.
23 Two tablespoons of all-purpose flour.
24 1 big spoonful of vanilla extract.
25 3/4 cup of dry graham cracker crumbs.
26 1 tablespoon brown sugar.

Instructions

Step 01

Set your oven to 350°F and let it warm up.

Step 02

Stir together crust mix. Drop a spoonful in each mold and flatten with a small jar.

Step 03

Whip cream cheese until it's silky. Combine pumpkin, eggs, sour cream, sugar, spices, flour, and vanilla until smooth.

Step 04

Pour filling evenly into cups. Bake for 20 minutes. Let them cool 15 minutes, then refrigerate for 2 hours.

Step 05

Mix crust ingredients and press them firmly into a springform pan.

Step 06

Blend cream cheese until soft. Stir in all the remaining items and mix thoroughly.

Step 07

Pour the batter into the prepared crust. Bake for an hour, then cool the cheesecake in a slightly open oven. Chill for 4 hours in the fridge.

Notes

  1. Room-temperature ingredients create the creamiest filling.
  2. Letting it cool slowly keeps cracks from forming.
  3. Freezes just fine for a couple of months.
  4. Add whipped cream on top for a fancy touch.

Tools You'll Need

  • A pan for mini cheesecakes or a muffin tin.
  • Or a 9-inch round springform pan if making a large one.
  • Hand or electric mixer is needed.
  • Bowls to mix things.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, sour cream).
  • Contains wheat (crumbs, flour).
  • Egg-based ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: 8 g
  • Total Carbohydrate: 15 g
  • Protein: 3 g