Pumpkin, cheesecake, honey, fall spices and make it mini for these delightful Mini Pumpkin Cheesecakes. These adorable treats make for a showstopper dessert presentation for Friendsgiving, family holiday gatherings, or festive fall parties. Or enjoy the decadence at home – cozy fall flavors to warm the soul for any crisp autumn evening.

Yield: 12 Servings

Prep Time: 20 Minutes

Total Time: 3 Hours 38 Minutes

Directions

Preheat oven to 350°F. Line a standard 12-count muffin pan with 12 liners.

To make crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner, pressing the bottom of a small drinking glass or measuring cup into graham crumbs to form an even layer.

Pre-bake for 5 minutes. Set aside to cool. In the meantime, make your filling.

To make the filling: In a large bowl, using an electric mixer on medium-low speed, beat the room-temperature cream cheese for about 15 seconds until smooth. Add honey and beat until combined, about 1-2 minutes.

Add pumpkin puree, sour cream or Greek Yogurt, pumpkin pie spice, vanilla extract, and flour and beat until smooth and just combined, scraping the bottom and down the sides of the bowl as needed. Continuing on low speed, add eggs and beat until just combined. Do not overmix.

Pour the cheesecake batter into the baked crusts, just less than ⅓ cup per cheesecake. Slightly jiggle the tray so the cheesecake mixture settles.

Bake the cheesecakes for 18-20 minutes until the edges are set and the centers are only slightly jiggly. When the baking time is over, turn the oven off, but leave the cheesecakes inside for 10 minutes, with the oven door opened a little bit.

Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 3 hours. 

When ready to serve, top with whipped cream and garnish with a sprinkle of cinnamon, if desired.