Individual Pumpkin Cheesecakes

Indulge in the cozy flavors of fall with these Individual Pumpkin Cheesecakes—perfectly portioned treats that combine creamy cheesecake with the warm spices of pumpkin pie. Featuring a buttery graham cracker crust and a rich filling made with pumpkin puree, cream cheese, and aromatic pumpkin pie spice, these mini desserts are as easy to make as they are to enjoy. Baked in a standard muffin tin, they’re ideal for holiday gatherings, personal indulgences, or anytime you want a touch of seasonal sweetness. Refrigerated until perfectly chilled and optionally topped with a dollop of whipped cream and a sprinkle of cinnamon, these bite-sized delights are a decadent upgrade to traditional pumpkin desserts. Get ready to savor the irresistible blend of creamy, spiced goodness in every bite!

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar (for crust)
• 8 ounces cream cheese (softened)
• 0.5 cup granulated sugar (for filling)
• 0.5 cup pumpkin puree
• 2 tablespoons sour cream
• 1 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 0.5 teaspoon ground cinnamon
• 0 whipped cream (optional topping)
• 0 ground cinnamon (for garnish, optional)

Directions

Step 1

Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners.

Step 2

In a small bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined.

Step 3

Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy.

Step 5

Add the pumpkin puree, sour cream, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon to the bowl. Beat until fully combined and the mixture is smooth, scraping down the sides as needed.

Step 6

Divide the filling evenly among the prepared muffin cups, filling each about 3/4 of the way full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the centers are just set and a slight jiggle remains when shaken.

Step 8

Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

Refrigerate the cheesecakes for at least 2 hours, or until thoroughly chilled, before serving.

Step 10

Optional: Top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon before serving.

Nutrition Facts

Serving size	734.7 grams (734.7g)

Amount per serving	% Daily Value*
Calories	2373

Total Fat 144.10g	185%
Saturated Fat 82.00g	410%
Polyunsaturated Fat 0.90g
Cholesterol 555mg	185%
Sodium 1570mg	68%
Total Carbohydrate 248.20g	90%
Dietary Fiber 8.90g	32%
Total Sugars 170.20g
Protein 31.70g	63%

Vitamin D 41IU	205%
Calcium 452mg	35%
Iron 8mg	46%
Potassium 779mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 5.2%

Carbs: 41.1%