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Mini Pumpkin Cheesecake Recipe


  • 2 packages 8 ounce cream cheese, softened
  • 1/2 cup sugar
  • 1/3 cup sugar reserved for graham cracker crust
  • 1/2 tsp vanilla extract
  • 1 sleeve graham crackers, crumbled in a food processor
  • 1/2 stick butter, melted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cinnamon, reserved for graham cracker crust
  • 1/2 cup canned pumpkin puree
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg


  • Preheat oven to 325 degrees.
  • Combine softened cream cheese, sugar and vanilla in a large bowl or mixer and beat until smooth.
  • Add in eggs one at a time until blended.
  • Grease a muffin pan.
  • Mix together graham cracker crumbs, reserved sugar and cinnamon until well blended.
  • Press a layer of the graham cracker mixture into the bottom third of each muffin tin reservoir.
  • Take out 1 cup of batter in the mixing bowl and spread it into the bottom of crust, filling it about halfway full.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir until blended.
  • Add the remaining batter to the top of each muffin tin.
  • Bake in preheated oven for 30 minutes, or until center is almost set.
  • Let it cool and refrigerate overnight or for 3 hours.
  • When serving, top with whipped cream and sugar pecans, if desired.