Indulge in the perfect fusion of flavors with these delectable mini pumpkin cheesecakes. A luscious graham cracker crust serves as the base, followed by a velvety layer of cheesecake, and crowned with a decadent, custard-like pumpkin pie topping.
These mini pumpkin cheesecakes are an ideal autumnal dessert for any gathering. With their precise proportions, serving is a breeze, leaving minimal mess behind.
Diverging from conventional mini pumpkin cheesecake recipes, I opt for a layered approach. This not only enhances the visual appeal but also elevates the overall dessert experience.
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First Layer – The Graham Cracker Crust: Crafted from the classic trio of graham crackers, sugar, and melted butter, this crust is a foolproof foundation. Blend the ingredients, press firmly into a muffin pan, and bake. The melted butter and sugar create a robust, cohesive base. Allow the crust to cool completely before progressing to the next layer.
Second Layer – The Cheesecake: Achieving the perfect creamy cheesecake involves using room temperature ingredients, including eggs. Cold cream cheese can lead to undesirable lumps. The room temperature ingredients form an emulsion, trapping air that expands during baking, resulting in a light and fluffy texture.
Final Layer – The Pumpkin Pie: This layer boasts a luxurious, pudding-like texture enriched with the warm notes of brown sugar, cinnamon, and nutmeg. Spread evenly atop the cheesecake filling, bake to perfection, and let the inviting aroma of fall fill your home.
Assembling each layer is effortlessly accomplished with a stand mixer or hand mixer, making it an ideal opportunity for kitchen helpers, big or small.
Checking the Pumpkin Pie Layer: Due to the smaller size of these mini cheesecakes, traditional methods may not apply. Utilize a toothpick; when it comes out clean after piercing the pumpkin layer, your dessert is baked through. Alternatively, perform the jiggle test, ensuring a slight jiggle without excessive movement.
Avoiding Cracks While Baking: Position your mini pumpkin cheesecakes on the lower oven rack to prevent overheating the top layer and potential cracking. This precaution also minimizes settling during cooling.
Storing Mini Pumpkin Cheesecakes: Keep these freshly made delights in the refrigerator in an airtight container until serving. For short-term storage, place them on a plate or platter, wrapping with plastic wrap or foil. Freeze for up to three months in an airtight container, ensuring complete thawing before serving.
Shelf Life: If you manage to resist devouring them, store these mini pumpkin cheesecakes in an airtight container in the refrigerator for up to five days.
Top these miniature delights with a dollop of cool whip, a swirl of ready whip, or homemade whipped cream for the perfect finishing touch. Elevate your fall and winter desserts with the timeless charm of pumpkins, embodied in these layered mini pumpkin cheesecakes. Share these irresistible treats at holiday gatherings and watch as everyone clamors for the recipe.
What do you need to make Pumpkin Cheesecake Bites
How to make Pumpkin Cheesecake Bites
- 1½ cups crushed graham crackers
- 2½ tbsp sugar
- ⅓ cup melted butter
- 8 oz cream cheese, room temperature
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
- Pumpkin Layer:
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- 1 egg
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
- Preheat the oven to 350° and line a muffin pan with liners, lightly spraying them with nonstick cooking spray. Set aside.
For the Crust:
- In a medium bowl, combine graham crackers, sugar, and melted butter.
- Press the crust into the bottom of the muffin liners.
- Bake for 10-12 minutes, then remove from the oven and let it cool completely.
For the Cheesecake:
- In a medium bowl, beat cream cheese until smooth.
- Add eggs, sugar, and vanilla. Beat until combined, then place in the fridge to chill for 30-40 minutes.
- Evenly spoon the cream cheese mixture on top of the cooled graham cracker crust.
For the Pumpkin Layer:
- In a medium bowl, whisk eggs until light and fluffy.
- Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
- Pour the pumpkin mixture over the cream cheese (best to pour the pumpkin gently on top of a tablespoon so it flows off the spoon, helping to create an even layer).
- Bake for 45-55 minutes or until the sides are set and the center is still a bit jiggly.