Mini Pumpkin Cheesecakes

There’s something magical about the arrival of fall, and what better way to celebrate the season than with Mini Pumpkin Cheesecakes? These little treats have become my go-to dessert around this time of year. Picture this: the crisp air, leaves turning golden, and the smell of baked pumpkin filling the home. I first made these mini cheesecakes for a cozy gathering with friends, and it turned into a delightful tradition. They’re not just cute; they pack a punch of flavor that transports you straight into the essence of autumn. Every bite is creamy, spiced just right, and topped with a dollop of whipped cream. Trust me, once you try them, you’ll want to make them again and again!

Essential Ingredients for Mini Pumpkin Cheesecakes

When it comes to making delicious Mini Pumpkin Cheesecakes, the ingredients are key! Each one contributes to the rich, creamy texture and the delightful autumn flavors. The combination of cream cheese, canned pumpkin, and spices creates a harmonious blend that sings of fall. Let’s explore these essential components and why they work so well together:

• 12 oz. cream cheese, softened at room temperature: This is the base that gives the cheesecakes their creamy texture. Using softened cream cheese ensures it’s easy to blend smoothly.
• 3/4 cup Golden Monkfruit Sweetener: A healthier alternative to sugar, this sweetener makes the cheesecakes deliciously sweet without the extra calories.
• 2 eggs: Eggs provide structure and a rich flavor to the filling, creating that perfect cheesecake consistency.
• 7/8 cup canned pumpkin puree: The star of the show! It adds moisture, flavor, and that beautiful orange color.
• 2 tablespoons sour cream: This adds a subtle tanginess and enhances the overall flavor, making the cheesecake creamy.
• 1 tablespoon white whole wheat or white flour (optional): This helps with the structure, ensuring the cheesecakes set properly.
• 1 teaspoon vanilla: A touch of vanilla enhances the flavors and adds depth to the cheesecakes.
• 1/2 teaspoon ground cinnamon: Cinnamon brings warmth and spice, perfect for the fall flavor profile.
• 1/3 teaspoon ground ginger: Ginger adds a delightful kick that complements the pumpkin beautifully.
• 1/4 teaspoon Pumpkin Pie Spice: A blend of spices that embodies the essence of pumpkin desserts, adding richness.
• Pinch salt: A little salt helps to balance all the flavors, making them pop.
• Whipped cream for serving, if desired: The perfect topping to finish off these delightful cheesecakes.

How to Assemble Mini Pumpkin Cheesecakes

Let’s dive into how to make these delicious Mini Pumpkin Cheesecakes. Don’t worry; it’s easier than it sounds! Follow these steps closely, and you’ll have perfect little cheesecakes ready to impress.

1. Start by making sure your cream cheese has softened on the counter before starting. This will help in creating a smooth filling. You can even leave it out for about an hour.
2. Preheat your oven to 350F/180C. This step is crucial as it ensures your cheesecakes bake evenly. While the oven heats up, prepare your muffin tins by placing 12 foil baking cups into them. Don’t forget to spray them well with non-stick spray!
3. In a mixing bowl, use a small hand mixer to cream together the softened cream cheese and Golden Monkfruit Sweetener until the mixture is smooth and fluffy. This should take about 2 to 3 minutes.
4. Add in the eggs, one at a time, blending on a low speed. It’s important not to beat the mixture at high speed after adding the eggs, as this could incorporate too much air and change the texture.
5. Next, mix in the canned pumpkin, sour cream, flour (if using), vanilla, and spices: cinnamon, ginger, Pumpkin Pie Spice, and a pinch of salt. Gently combine everything using your mixer until fully incorporated.
6. Using a 1/4 cup measuring cup, carefully divide the cheesecake batter among the 12 foil baking cups. You might find that slightly overfilling each cup creates a nice, rounded top.
7. Place the muffin tins in the preheated oven and bake for 40 to 45 minutes. You’ll know they’re done when they look set and feel barely firm on top. Don’t panic if they puff up a little; they will settle as they cool.
8. Once baked, let them cool for about 30 minutes on a wire rack. After cooling, transfer them to the refrigerator and chill for at least 4 hours or overnight if you can wait!
9. Serve your Mini Pumpkin Cheesecakes with a generous dollop of whipped cream on top for that extra special touch. Enjoy the compliments!

Substitutions and Tips

Making Mini Pumpkin Cheesecakes can be a fun adventure, especially with some handy tips!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They taste great even after a day!
• Freezing: You can freeze these cheesecakes for up to 2 months. Just wrap them well and thaw in the fridge before serving.
• Serving suggestion: Try serving them with a sprinkle of cinnamon or a drizzle of caramel for added flair.
• Variations: Feel free to swap out the sour cream for Greek yogurt for a tangy twist!
• Experiment with spices: Adjust the spice levels according to your preference. Add more ginger or even a dash of nutmeg for a unique flavor.
• Use a food processor: For a super smooth filling, consider using a food processor instead of a mixer.

Perfect Matches for Mini Pumpkin Cheesecakes

When serving Mini Pumpkin Cheesecakes, consider pairing them with a variety of delightful accompaniments. Here are some ideas:

• Hot beverages: Pair your cheesecakes with a warm cup of coffee or spiced chai tea. The warmth beautifully complements the spices in the cheesecakes.
• Seasonal fruit: Fresh slices of apple or pear make a lovely contrast to the rich cheesecakes and add a refreshing touch.
• Cheese platter: Create a simple cheese board to serve alongside your desserts, featuring soft cheeses that balance the sweetness.
• Nut toppings: Crushed walnuts or pecans can add a nice crunch when sprinkled over the top before serving.
• Thanksgiving feast: These cheesecakes are a perfect addition to your Thanksgiving dessert table, offering a delightful alternative to traditional pumpkin pie.
• Holiday gatherings: Great for Christmas parties, these mini desserts can be prepared in advance, allowing you to enjoy the festivities with ease.

FAQ

Conclusion

These Mini Pumpkin Cheesecakes are a delightful treat that captures the essence of the fall season. Their creamy texture and the perfect blend of spices make them a must-try for anyone who loves pumpkin desserts. I encourage you to give this recipe a shot; you won’t be disappointed. They’re not just a dessert; they bring joy and warmth to any gathering. So go ahead, indulge in the flavors of fall!

Mini Pumpkin Cheesecakes

The ultimate comfort food for fall, these Mini Pumpkin Cheesecakes are creamy, spiced, and easy to make! Perfect for gatherings or as a sweet gift, they bring the flavors of autumn into every bite. Make them tonight!

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Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz cream cheese softened at room temperature
• 3/4 cup Golden Monkfruit Sweetener see notes
• 2 whole eggs
• 7/8 cup canned pumpkin puree (1/2 can or 7.5 oz.)
• 2 T sour cream
• 1 T white whole wheat or white flour (optional)
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/3 tsp ground ginger
• 1/4 tsp Pumpkin Pie Spice (contains cinnamon, allspice, nutmeg, ginger, mace, and cloves)
• pinch salt
• whipped cream for serving, if desired

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Blender

Method

 

1. Make sure cream cheese has softened on the counter before you start the recipe.
2. Preheat oven to 350F/180C. Put 12 foil baking cups into muffin tins and spray foil baking cups well with non-stick spray.
3. Use a small hand mixer to cream together the softened cream cheese and Golden Monkfruit Sweetener (or sweeteners of your choice).
4. Add eggs, one at a time, using a relatively low speed to blend the eggs into the mixture. (Don’t beat the mixture at high speed after eggs have been added.)
5. Add canned pumpkin, sour cream, flour (if using), vanilla, ground cinnamon, ground ginger, Pumpkin Pie Spice, and salt and gently combine with mixer.
6. Use a 1/4 cup measuring cup to divide the batter among the 12 foil baking cups (I used slightly over 1/4 cup of batter in each foil cup).
7. Bake for 40-45 minutes, or until the cheesecakes look set and feel barely firm on top. (Don’t be alarmed when they puff up a little and then sink down slightly as they cool.)
8. Let cool for 30 minutes, then chill for at least 4 hours or overnight.
9. These mini cheesecakes are best served with a generous dollop of whipped cream on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They taste great even after a day! You can freeze these cheesecakes for up to 2 months. Just wrap them well and thaw in the fridge before serving.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!