Mini Pumpkin Cheesecakes

I love these Mini Pumpkin Cheesecakes! These single serving cheesecakes are perfect for holidays and parties. Plus, they are so easy to make, using a muffin tin and a shortcut cookie crust, this will be your new favorite way to eat a pumpkin cheesecake!

So, this recipe uses a shortcut for the crust, you can always make your own graham cracker crust but the cookies are delicious!

Preheat the oven to 325 degrees. Paper line 24 muffin tins. For the cookie crust, you can use the slice and bake pre-made cookie dough or the package in pre-cut squares. Both work beautifully! If you use the squares, no need to press them down, they will spread when baking. I used sugar cookie dough in this recipe, in the past I have used pre-made gingerbread cookie dough when I can find it around the holidays.

Bake the cookies for 12 minutes and remove from oven.

Meanwhile, beat together the cream cheese, sweetened condensed milk, eggs and vanilla. Then beat in the pumpkin and spices.

Measure out the batter as evenly as possible into the 24 muffin cups, that’s about 1/4 per muffin cup. I used a measuring cup to split the batter.

Bake the cheesecakes for 15 – 18 minutes or until set. The Mini Pumpkin Cheesecakes shouldn’t look giggly in the middle when done.

Let cool before serving, refrigerating or freezing. Yes, freezing, these are perfect to make ahead and save for a later date!

Serve with whipped cream!

Enjoy!

Recipes you might like:

• Pumpkin Blondies
• Pumpkin Bread
• Pumpkin Cupcakes

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