These Mini Pumpkin Cheesecakes are so easy to make! Just because the holidays are over doesn't mean the comfort food must end.

Cheesecake is undoubtably my favorite dessert of all time. It's rich without being too sweet and is always sure to impress friends and family. It looks hard to make, but this recipe is so simple that even the most challenged of bakers can pull it off.

Throw a fluff of whipped cream on the top and sprinkle with a dash of cinnamon or pumpkin pie spice for a fancy looking finish. Yummm.

Step 1 - The Crust.

Grab some graham crackers and butter. I used a blender, but you can substitute it with a mixer too! You want to be sure to get your butter and graham crackers really well blended and fine, as opposed to course. You can buy pre-made graham crust, but this is a super easy step if you want to save the money. You can use cinnamon graham crackers if you want your crust to have some extra flavor.

Step 2 - Press Crusts Into Shape.

These are the base of your little cheesecakes. Don't skimp on this part and made sure you give the mix a push to help it form to you muffin sleeves. Bake at 350°F for 10 minutes, remove from the oven and set aside to cool while you make your filling. You could trade out the muffin pan for a pie pan if you want to make a full-size cheese-cake too! Mini-cheesecakes are optimal for potlucks and parties so people can easily grab one -- no dishes required.

Step 3 - The Filling.

The filling is just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, flour, and an egg. Make sure to use pumpkin puree and not pumpkin pie filling! Pumpkin puree will list pumpkin as the only ingredient on the back of the can. You'll also want your cream cheese and egg at room temperature --your filling will be smoother and creamier filling with no lumps-- so set them out an hour before you get started.

Step 3.1 - Blend Filling.

Blend until smooth & creamy 👅 This usually takes about 3 minutes. Use a spatula to help push down the ingredients and scrape the sides of the blender.

Step 4 - Spoon or Pour Filling Over Crusts.

Cheesecake filling doesn't rise quite like a muffin or cake mix, so don't be shy and fill up your liners generously. Bake at 350°F for 20-22 minutes or until the tops of the cheesecakes are set (they will being to crack open a little).

Step 5 - Let Them Cool.

Let your little cheesecakes cool completely before trying to take them out out the pan. Leave them to cool for 45 minutes to an hour! Trust me, it's worth the wait. 😋

INGREDIENTS

Crust:

150g Graham Crackers or Gingersnap Cookies (I like to use cinnamon sugar graham crackers)
4 Tbsp Unsalted Butter, melted

Filling:

8 oz. Cream Cheese, softened to room temperature
½ cup Canned Pumpkin Puree (not pumpkin pie filling
½ cup packed Brown Sugar, light or dark
2 Tbsp All-Purpose Flour
½ tsp Pumpkin Pie Spice
½ tsp Pure Vanilla Extract
¼ tsp Salt
1 large Egg
Whipped Cream, for topping (opt)

INSTRUCTIONS

• Preheat the oven to 350 F. Line a mini muffin tin with liners.
• Pulse the graham crackers or cookies until finely ground in a food processor or blender. Add butter and pulse until the mixture looks wet and starts to clump.
• Spoon 2 Tablespoons of the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the Tablespoon to press the crust gently into the bottom. Wipe the crumbs out of the blender and return it to the base.
• In the blender, combine all of the ingredients for the filling. Turn the on blender and blend until the filling is smooth, scraping down the sides a few times during mixing.
• Spoon or pour the filling into each of the mini muffin tins. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes).
• Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are firm (remove them when a fine crack appears on the surface of any of the cheesecakes).
• Allow to cool at room temperature before serving or refrigerate for up to 3 days. Top with whipped cream just before serving, if you'd like.

I hope you enjoy these little cheesecakes as much as I do Steemians! 😃