I love Thanksgiving. It is all about family, friends, and food with lots of tradition thrown in. It’s not as stressful as Christmas. There’s not a million parties to go to and the stress of finding all the perfect gifts. I pretty much took Thanksgiving for granted until Jonathan was in high school playing tennis. He played in Louisville, Kentucky on Thanksgiving Day. There were not too many places open and the restaurant we chose was filled with those like us that had no family or friends around. It was a sad sight and quite depressing. Since then I’m so thankful that I am lucky to have my family and friends to celebrate with. I hope all of you have a great Thanksgiving with all the ones that you care about.
Now for the real reason you are here. I know it has to be this dessert. I first made it for Thanksgiving in 2009. It was a hit then and a hit yesterday. I can’t take credit for the recipe because it came from one of my favorite blogs to read and use in my classroom Pinch My Salt. I really thought that I had posted the pictures and the recipe three years ago. So you are in luck today just in time for this Thanksgiving. But, you will need one of these mini cheesecake pans. These are really much easier to make than a big cheesecake. You don’t have to worry about that water bath thing and they just take 14 minutes to bake.
I had my family here on Sunday and this was my dessert. I didn’t want to be rushed so I made them on Friday night and they were great! I’m sure they could be made ahead and frozen. I have some leftover since I made 21 of the minis! And yes I probably should freeze them or I’m going to be tempted all day to have a couple with the leftover whipped cream. Yum!
I hope that all of you have a wonderful Thanksgiving. I have so much to be thankful for this year – all of my loving family and friends, good health, and a job that I really love ! Enjoy your family and friends and all the good food that goes along with this great holiday.
Mini Pumpkin Cheesecakes from Pinch My Salt
Yield: 12 Mini Cheesecakes
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Filling:
- 1 8 ounce cream cheese, softened
- 1/2 cup canned pumpkin
- 1 egg plus 1 eggs white slightly beaten
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch ground cloves
Topping
- 1 cup heavy whipping cream
- couple of tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Directions:
- Preheat oven to 375 degrees.
- Lightly grease insides of mini cheesecake pan.
- In a medium bowl, mix crust ingredients until well combined.
- Place a heaping tablespoon in each cup and press firmly.
- In a separate bowl mix the filling ingredients until smooth. Spoon the mixture into each crust-lined cup. I filled them to the top.
- Bake for about 14 minutes. Remove from oven and place on a rack to cool for about 20 minutes.
- Remove from the pan by pressing up from the bottom of each cup. Cool completely. Refrigerate until ready to serve.
- Just before serving (or I have used whipped cream that I whipped the day before, just give it a whisk) combine the cream, sugar, vanilla, and cinnamon and whip until soft peaks form. Serve on top of cheesecakes or just eat it straight out of the bowl. I love it!!!
- One Year Ago Pineapple Pumpkin Bread
- Two Years Ago Cranberry Apple Crisp
- Three Years Ago Roasted Turkey
The Teacher Cooks 
Another reason to get out the mini cheesecake pan ~ these look divine! Happy Thanksgiving, Wanda!
Cute and yummy looking 🙂
Oooh — Those look delightful. I love pumpkin anything, and wish I could have one of these right. now. Hope you have a lovely Thanksgiving!
These are so adorable!
Cutest little pumpkin cheesecakes ever! I love the homemade whipped cream rather than store bought!
Well i must say that i learned how to make a cheesecake.
I learned that pumpkin cheesecake is fairly easy to make and requires little ingredients. It is an excellent food to prepare for Thanksgiving and would make a great dessert.
I learned that you can make your own whip cream.
You must let the cheese cake completely cool before serving.
I learned they only take 14 minutes to bake, and you don’t have to put it in a waterbath.
I learned that cracker crumbs are put in cheese cake. There were a lot of ingredients that i didnt know were used.
I learned that using the mini pans are easier than making one big one.
Honestly i did not even know mini pumpkin cheese cakes existed but they look great and i had no idea cheesecakes used cracker crumbs. We all learn something new everyday.
I learned that you have to let the cheesecakes cool completely.
i learned that u lightly grease the insides of the pan before u put the pumpkin cheese cake in the pan.
I learned that the mini pumpkin cheesecakes are easy to make and they are a great dessert.
never knew there was mini cheesecake pans
I learned that it is easier to use mini cheesecake pans because they dont cook that lon and you dont need to use a water bath.
cheesecake takes a long time to cook so making them mini is faster
While making cinnamon rolls I learned to roll the dough tight and firm.
i learned to roll the dough tight.
maddie 3rd pd. You can freeze these mini cheesecake and then bake them when you need them.
I learned that if you do not press up on the cup instead of just trying to pull them out they are going to fall apart
I learned you have to grease the pan for cheese cake
i learned that you can freeze cheese cake
They look very delicious
I learned how easy it was to make these delectable treats. And I love whipped cream, so explaining how to make that as well was great. I see myself making these in the future!
I learned to preheat the oven to 375 degrees.
I learned how to make a pie
i learned that this tasty treat must be cooked for 14 minutes to be perfection!!!
I learned that you can remove the cheesecakes by pressing the bottom of the cups.
Just before serving, you put all the ingrediants together to whipcream the top of these cheesecakes.
i learned that you have to crush the crust then pack at the bottom.
These cheesecakes look and taste very deliciouse and are perfect to make during Thanksgiving. Its hard for everybody not to enjoy them.
I learned that these are easier to make than a big cheesecake .
i did not know you put maple syurp
These seem tastey and fun to make!
I didn’t know that the pumpkin was only for flavor
I learned that there are graham crackers in this particular cheese cake, I never would have thought to put those two together.
i learned that you need nutmeg in this because it gives it alittle flavor
i learned that you put pinch ground cloves in a pumpkin cheesecake.
i like how short of a time it takes to bake
I am really surprised at how quick and easy this is to make.
I learned you have to keep this refrigerated until you are ready to serve.
i learned that to make the topping it’s really simple and easy.
I learned that using a mini cheesecake pan is a lot easier than using a regular sized pan.
I learned that you can press on the bottom of the pan to get them to come out.
I learned that using a mini cheesecake pan works better than making a big cheesecake.
Lightly grease insides of mini cheesecake pan to prevent them from sticking.
looks good, might try it at home
I learn that you have to let the cheese cakes cool for 20 mins after cooking them for 14.
I learned you have to place them on a cooling rack for about 20 min after cooking them.
i learned that for a mini chessecake it still takes quite alot of ingredients to make this
pumpkin cheese cake is perfect to eat during the thanksgiving day holiday
I learned that you have to Remove from the pan by pressing up from the bottom of each cup. Cool completely
Can you plz. Post a picture of a mini cheesecake pan? I would love to buy one?? Or, maybe it’s several to make this as well as my other cheesecakes.
In the second paragraph there is a link to Amazon to get a look at the pan or even order it. I found mine at Crate and Barrel, but have not seen them there lately. Try Willams-Sonoma or Cooks Warehouse or chef’s catalog. Thanks for stopping by.
How many cheesecakes does this recipe make? 8?
Thanks I just added the number to my blog. It makes 12.
I learned that you can use graham crackers and maple syrup to make this cheese cake
This is really good .
I learned that to make your own whipped cream all you have to do is whisk cream and sugar together.