These creamy, pumpkin-spiced mini cheesecakes are wonderful for fall parties and feasts.
They’re so delicious, no one will be able to eat just one!
Learn how to make mini pumpkin cheesecakes, and discover a new fall treat.
Credit: Photographer: Alison Miksch; Food Stylist: Erin Merhar; Prop Stylist: Prissy Lee
Do You Have to Use a Water Bath for These Cheesecakes?
No, there’s no water bath for these mini cheesecakesand isn’t that nice!
This “water bath” promotes even baking and prevents the top of larger cheesecakes from cracking.
Credit: Photography: Caitlin Bensel, Food Styling: Torie Cox / Southern Living
What’s The Difference Between Pumpkin Puree and Pie Filling?
Using pie filling instead of puree will result in cheesecakes that are much too sweet.
What’s in Pumpkin Pie Spice?
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
What Can I Use Instead of Maple Syrup?
Truth alert: Real maple syrup can be pricey.
And if you don’t have a piping bag, don’t worry about it!
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Simply dollop the whipped cream on top of the cheesecakes with a spoon.
cream cheese, at room temperature
1cuppumpkin puree, from 1 (15-oz.)
Line a 12-cup standard-size muffin pan with paper or foil muffin liners.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Spoon a heaping tablespoon and a half into each muffin liner.
Use a 1/4 cup measuring cup or your fingers to press mixture evenly into bottoms of liners.
Bake crusts just until lightly golden, about 5 minutes.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Let cool on wire racks.
Add sugar and vanilla, and continue beating on medium speed just until combined.
Add eggs, 1 at a time, beating just until incorporated after each addition.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Add cinnamon, ginger, and nutmeg, and beat just until combined, about 30 seconds.
(Do not overbeat.)
Jiggle muffin pan to smooth tops of batter.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Transfer cheesecakes to wire racks, and let cool, about 20 minutes.
Remove from pan, and place on serving platter.
Refrigerate until completely cool, about 1 hour.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Transfer whipped cream to a piping bag fitted with a star tip.
Pipe whipped cream on each cheesecake; sprinkle with pumpkin pie spice.
Serve immediately or refrigerate until ready to serve.
Credit:Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
