Mini Pumpkin Cheescakes

Another wonderful desert recipe from Liz Barbour of the Creative Feast.

Makes 12 mini cheescakes


  • 3/4 cup crushed graham cracker crumbs
  • 1 ½  Tbs sugar
  • 1 ½ Tbs melted butter
  • 12 oz cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 eggs, room temperature
  • 1/2 cup canned pureed pumpkin
  • ½ tsp cinnamon
  • ½ tsp Asian 5 Spice or pumpkin pie spice
  • ¼ cup heavy cream




  1. Preheat oven to 350°F.
  2. Combine the crushed graham cracker sugar, and melted butter together and mix well.
  3. Press 1 Tbs of the crumbs into the bottom of the mini cheesecake molds.
  4. Bake for 10-13 minutes. Let cool while making the filling.


  1. Lower heat to 300°F.
  2. Beat cream cheese in a mixer or food processor until creamy and smooth.
  3. Add the sugar, pureed pumpkin and spices.  Process until well combined.
  4. Add the egg and continue to mix for about 1 minute. Finally, add the cream and mix thoroughly.
  5. Spoon equal amounts of the cheesecake filling into prepared molds.  Fill to just below the top of the mold.
  6. Bake until the cheesecakes are set, about 13-15 minutes.  Do not allow to crack on top.
  7. Cool for 30 minutes in the molds. Carefully run a thin knife around the edges before pushing from the bottom to remove.  Serve at room temperature or refrigerate and serve cold.

Note: Mini cheesecake pan can be purchased at or



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