0 from 15 votes
Mini Pumpkin Cheesecakes
These creamy mini pumpkin cheesecakes are packed full of pumpkin pie flavor! They’re great topped with maple syrup and whipped cream AND sharing isn’t necessary!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 3 mini cheesecakes
Calories: 652 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cheesecake
- 2 (8 oz.) bricks cream cheese room temperature
- 1 cup pumpkin puree
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs
- 1/4 cup sour cream
- 2 T. heavy cream
- 1 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ground cinnamon
- 3 T. maple syrup
- Whipped Cream
Crust
- 3/4 cup Graham cracker crumbs
- 1 T. granulated sugar
- 4 T. butter melted
Instructions
- Preheat oven to 325 degrees. Line the outside of 3 (4 inch) springform pans with heavy duty tin foil. I add two layers of tin foil to prevent water from seeping in.
- Fill a 9×13 pan with about 1 inch of water. Place into the oven.
Cup of Yum
Crust
- In a medium bowl, add in the graham cracker crumbs, granulated sugar, and melted butter. Stir to combine.
- Add a third of the crust mixture into each of the springform pans. Press into the bottom of each pan. Set aside.
Cup of Yum
Cheesecake
- In a large mixing bowl, add in the cream cheese and pumpkin puree. Beat on medium until creamy. To prevent any lumps in your cheesecake, add 1/2 cup pumpkin puree and beat into the cream cheese. Then add the remaining 1/2 cup and beat into cream cheese.
- Add in the brown sugar and granulated sugar and beat until incorporated.
- Add in the eggs, sour cream, heavy cream, pumpkin pie spice, and cinnamon. Beat until combined. Don’t over-mix!
- Fill each 4 inch pan to the very top with cheesecake batter.
- Add the 3 springform pans into the pan with the water that’s already in the oven. Bake for 40 – 45 minutes until the top of the cheesecakes are set. Turn off the oven and crack the door. Let the cheesecakes cool to room temperature and then place into the fridge to chill before serving.
- Add maple syrup and whipped cream to the tops of the cheesecakes and serve.
Nutrition Information
Serving
1cheesecake
Calories
652kcal
(33%)
Carbohydrates
108g
(36%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
140mg
(47%)
Sodium
1283mg
(53%)
Potassium
781mg
(22%)
Fiber
3g
(12%)
Sugar
87g
(174%)
Vitamin A
13100IU
(262%)
Vitamin C
4mg
(4%)
Calcium
671mg
(67%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 3mini cheesecakes
Amount Per Serving
Calories 652
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 652kcal | 33% |
| Carbohydrates | 108g | 36% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 140mg | 47% |
| Sodium | 1283mg | 53% |
| Potassium | 781mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 87g | 174% |
| Vitamin A | 13100IU | 262% |
| Vitamin C | 4mg | 4% |
| Calcium | 671mg | 67% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.