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Pumpkin Cheesecake Mini Pies

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Pumpkin Cheesecake Mini Pies are bite-sized treats with a buttery graham cracker crust, creamy cheesecake center, and spiced pumpkin topping—perfect for fall gatherings and holiday entertaining.

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar (for crust)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake layer)
  • 1 tsp vanilla extract
  • 2 large eggs (divided)
  • 3/4 cup pumpkin purée (not pie filling)
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Whipped cream (optional, for topping)

Instructions

  1. Preheat oven to 325°F (165°C). Line a muffin tin with paper liners or grease well.
  2. Mix graham cracker crumbs, melted butter, and 2 tbsp granulated sugar. Press into muffin cups to form crusts.
  3. Bake crusts for 5–7 minutes. Remove and let cool.
  4. Beat softened cream cheese until smooth. Add 1/4 cup sugar, vanilla extract, and 1 egg. Mix until combined.
  5. Spoon cheesecake mixture over cooled crusts, filling halfway.
  6. In another bowl, mix pumpkin purée, brown sugar, remaining egg, cinnamon, nutmeg, ginger, and cloves until smooth.
  7. Spoon pumpkin mixture over cheesecake layer, filling nearly to the top.
  8. Bake for 18–22 minutes, until centers are set and no longer jiggly.
  9. Cool completely, then refrigerate for at least 2 hours.
  10. Top with whipped cream before serving, if desired.

Notes

Use full-fat block-style cream cheese for best results.Store in an airtight container in the refrigerator for up to 4 days.Can be frozen for up to 2 months; thaw overnight in fridge.Gingersnap crumbs can be used for a spicier crust.No water bath needed—mini pies bake evenly in a muffin tin.

Nutrition

Find it online: https://cookibly.com/pumpkin-cheesecake-mini-pies/