These simple mini pumpkin cheesecakes are the perfect make-ahead fall dessert. Individual portions make them the perfect choice for a party or Friendsgiving.
Ingredients to make pumpkin cheesecakes are pumpkin puree, graham crackers, cream cheese, eggs, cream, butter, brown sugar, white sugar, pumpkin pie spice, and vanilla extract.
Next, line a muffin tin with paper liners and fill each with 1 1/2 tablespoons of the crumb mixture. Press the crumbs down with a measuring cup and bake for 7 minutes at 325°F.
Next, combine the room temp cream cheese, pumpkin puree, eggs, both sugars, pumpkin pie spice, heavy cream, and vanilla extract, and mix with an electric mixer until smooth.
Allow the mini cheesecakes to cool on a wire rack and then refrigerate for three hours or overnight. To serve, top with a swirl of homemade whipped cream!
Mini pumpkin cheesecakes make the easiest thanksgiving or fall dessert. This show stopping recipe is perfect for a buffet table or a single serving dessert.