Creamy, spiced mini pumpkin cheesecakes baked in a muffin tin with a graham cracker crust and optional whipped cream, caramel, or nutty toppings.

Graham cracker crumbs

Granulated sugar

Melted unsalted butter

Pinch of cinnamon (optional)

Cream cheese, softened

Canned pumpkin puree (not pumpkin pie filling)

Granulated sugar

Brown sugar, packed

Large eggs

Vanilla extract

Pumpkin pie spice

Pinch of salt

Whipped cream (optional)

Cinnamon stick (optional)

Caramel sauce (optional)

Chopped pecans or walnuts (optional)

1. Line a standard 12-cup muffin tin with paper liners.

2. Mix graham cracker crumbs, granulated sugar, melted butter, and a pinch of cinnamon (optional) until combined.

3. Press the crumb mixture firmly into each liner to form crusts.

4. (Optional) Bake crusts at 350°F (175°C) for 5 minutes; cool slightly.

5. Beat softened cream cheese until smooth and creamy.

6. Add pumpkin puree, granulated sugar, and brown sugar; beat until thoroughly combined.

7. Add eggs one at a time, mixing just until incorporated after each.

8. Stir in vanilla extract, pumpkin pie spice, and salt; avoid overmixing.

9. Divide filling over crusts, filling each about ¾ full.

10. Bake at 325°F (160°C) for 20–25 minutes, until edges are set and centers have a slight jiggle.

11. Cool completely in the pan on a wire rack.

12. Chill 3–4 hours or overnight until fully set.

13. Remove liners, garnish as desired, and serve.

Use room temperature cream cheese and eggs for a smooth, lump-free batter.

Do not overmix after adding eggs to minimize cracking.

A brief pre-bake of the crust helps it stay firm but is optional.

Chilling is essential for proper set and best texture.

Store in an airtight container in the refrigerator for up to 3–4 days.

Keywords: mini pumpkin cheesecakes, fall dessert, pumpkin spice, Thanksgiving, Halloween, cheesecake bites