Mini Pumpkin Cheesecakes
User Reviews
5.0
6 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
3 hrs
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Total Time
4 hrs 8 mins
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Servings
12 mini cheesecakes
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Course
Cake
Mini Pumpkin Cheesecakes
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These mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert. With a creamy pumpkin filling and a chocolate crust, these mini cheesecakes can even be made gluten free.
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Ingredients
For the Crust
- 6 tablespoons granulated sugar
- 6 tablespoons all-purpose flour or gluten-free 1-to-1 baking flour OR buckwheat flour for a gluten-free version
- 6 tablespoons cocoa powder
- pinch of salt
- 4 ½ tablespoons unsalted butter softened
For the Cheesecake
- 8 ounces cream cheese room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon molasses
- 1 cup canned pure pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- pinch of salt
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs
For the Ganache
- ¼ cup whipping cream or heavy cream
- ½ cup semi-sweet chocolate chips
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Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
- In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
- Divide the dough between the muffin liners (I used 19 grams of dough per liner, or about 1 tablespoon). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
- After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.
For the Cheesecake
- Turn the oven down to 325°F.
- With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
- Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, salt and pumpkin pie spice and beat on low until well combined.
- Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
- Fill each muffin liner to the top with cheesecake batter and bake for 20-23 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
- Remove from the oven and let the cheesecakes cool in the pan.
- Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
- Refrigerate the cheesecakes in an airtight container for up to 3 days.
For the Ganache
- In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
- Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
- Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.
Notes
- Helpful resources:
- Learn how to measure flour correctly.
- If you’re out of brown sugar, whip up a simple brown sugar substitute to use in this recipe.
- If your brown sugar has hardened, learn how to soften brown sugar.
- Learn how to soften cream cheese and how to bring butter and eggs to room temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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