Description
Mini Pumpkin Cheesecakes with Streusel Topping are delicious, crowd-pleasing fall and Thanksgiving desserts. Pumpkin cheesecake in mini individual servings is fun to serve and eat, and they are easier to make than a whole cheesecake. They bake faster and require less chilling time, making them perfect for holiday gatherings.
Ingredients
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 6 tablespoons all-purpose flour
- 3 tablespoons light brown sugar
- ¼ teaspoon pumpkin pie spice
- 3 tablespoons unsalted butter, melted
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 4 teaspoons sour cream
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 teaspoons flour
Instructions
- Preheat the oven to 325°F. Line a cupcake pan with paper liners. This recipe makes 9 mini cheesecakes.
- For the crust, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all the crumbs are evenly moistened.
- Divide the crust mixture among the prepared liners and press firmly into the bottom of each cup.
- For the streusel topping, combine the brown sugar, flour, and pumpkin pie spice in a small bowl. Add the melted butter and gently mix with a fork until crumbs form. Set aside.
- For the filling, beat the softened cream cheese, sugar, and vanilla until smooth and creamy. Add the egg and mix just until combined. Do not overmix. Mix in the sour cream.
- Spread the vanilla cheesecake mixture over the prepared crusts, filling each cup a little over halfway.
- Add the pumpkin puree, pumpkin pie spice, and flour to the remaining cheesecake mixture and mix until combined.
- Spread the pumpkin mixture over the vanilla cheesecake layer, filling the cups almost to the top.
- Top each cheesecake with the streusel crumb topping.
- Bake for 23-25 minutes, or until a toothpick inserted in the center comes out almost clean.
- Cool the cheesecakes in the pan for 20 minutes, then transfer them to a rack to cool completely.
Notes
- Do not overmix the cheesecake filling after adding the egg.
- Allow the mini cheesecakes to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American