Pumpkin Mini Cheesecakes

Pumpkin Mini Cheesecakes

Ingredients: For the crust:

  • 1 1/2 cups of crushed Graham crackers (about 150g)
  • 5 tablespoons of melted butter (about 70g)

For the cheesecake filling:

  • 1 package (8 oz/226g) of cream cheese
  • 3/4 cup of sweetened condensed milk (about 215g)
  • 3/4 cup of sour cream (about 200g)
  • 1 tablespoon of vanilla extract (about 15g)
  • 2 eggs For the pumpkin swirl:
  • 3/4 cup of pumpkin puree (about 170g)
  • 2 teaspoons of pumpkin spice (about 6g)


  1. In a bowl, mix the crushed Graham crackers with melted butter. Press this mixture into the bottoms of cupcake liners.
  2. In another bowl, blend the cream cheese with sweetened condensed milk until smooth. Add sour cream, vanilla, and mix. Add eggs, one at a time, mixing gently between each addition.
  3. Transfer 1/4 of the mixture to another bowl and mix in the pumpkin puree and pumpkin spice.
  4. Spoon the plain cheesecake mixture onto the crust in the cupcake liners, then add dollops of the pumpkin cheesecake mixture. Use a toothpick to swirl them together.
  5. Bake for 20-22 minutes at 150°C. Remove from the oven, let them cool to room temperature, and then refrigerate for at least 4 hours.

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