Mini pumpkin cheesecakes topped with homemade whipped cream, pumpkin spice, and pecans.
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Mini Pumpkin Cheesecakes
These bite size pumpkin cheesecakes are topped with whipped cream, pumpkin spice and pecans.
We are big fans of making our desserts miniature. These mini pumpkin cheesecakes were made with this Norpro Deluxe Mini Cheesecake Pan
. I bought this pan from Amazon early this year and have been waiting to for the perfect opportunity to use it. I can not stress enough how much I love this pan! It makes the most perfect size cheesecake bites. The mini pumpkin cheesecakes are smaller than a cupcake and can possibly be eaten in 2-3 bites. They’re small and great for Thanksgiving, pumpkin carving parties, or football parties this fall.
More Mini Cheesecake Recipes
Mini Pumpkin Cheesecakes
Ingredients
- Oreo crust:
- 3/4 cup Oreo crumbs
- 1 tablespoon butter melted
- Filling:
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Whipped cream:
- 1 cup heavy cream
- 2 tablespoons sugar
- garnish with pumpkin pie spice and pecans
Instructions
- In a small bowl mix together Oreo crumbs and melted butter. Press 1 heaping tablespoon into greased cheesecake pan. Once all 12 cups are filled bake for 5 mins in 350 degree oven. Remove from oven to cool while preparing cheesecake filling.
- In a stand mixer beat cream cheese, sugar, and pumpkin until light and fluffy.
- Add egg, sour cream, flour and vanilla until well combined.
- Add cinnamon, nutmeg, and ground cloves; mix until well combined.
- Divide pumpkin filling into cheesecake pan.
- Bake for 20-25 minutes. Cool for 30 minutes before transferring to refrigerator for at least 2 hours.
- Garnish with whipped cream, pumpkin spice and pecans.
Notes
We’ve used variation of this recipes for years. I adjusted it to make smaller portions based off of our other mini cheesecake recipes. Just a few tips: use a small cookie scoop to evenly distribute the pumpkin filling into the cheesecake pan. I also like to leave mine in the refrigerator overnight to ensure they’re completely firm before releasing from the pan.
These mini cheesecakes look so cute and delicious! I have never tried a pumpkin cheesecake before but I definitely am craving one of these to devour now
I absolutely love pumpkin cheesecake. I always get excited this time of year waiting for the pumpkin cheesecake to be available in restaurants because I usually don’t make it myself or I will eat the whole cheesecake! But these mini ones look like a good option. I may need to ask Santa for this pan!
These looks scrumptious and perfect for fall. Thanks for sharing.