Tuesday, October 21, 2014


In my opinion, mini desserts are the best desserts. They're easy to serve up and you feel less guilty indulging (or you feel less guilty eating more than one)! So when my dad told me yesterday that October 21st was National Pumpkin Cheesecake Day I made an impromptu decision to drop everything I was doing in order to properly celebrate this wonderful holiday. But I didn't want to make just regular cheesecake, I opted for MINI cheesecakes of course. I also decided this treat would be best paired with homemade cinnamon whipped cream, so I decided to whip some of that up to!

Believe it or not, I had never had pumpkin cheesecake before, but they turned out just as I imagined. They're a little more savory than the Mini Oreo Cheesecakes recipe I posted in July making them perfect for the fall season. I figured I couldn't go wrong by putting two of my favorite things together - pumpkin and cheesecake!

P.S. Don't worry dad, I'm saving one for you :)

Yield: 12 mini cheesecakes
Calories: Approximately 200 calories per cheesecake

For the cheesecake crust
  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons butter, melted
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cinnamon
For the cheesecake filling
  • 1 (8 ounce) package cream cheese
  • 1/2 cup plus 1 tablespoon  pumpkin puree
  • 1 egg
  • 2 tablespoons sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla
For the cinnamon whipped cream
  • 1 cup heavy cream
  • 1/8 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
For the cheesecake crust
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine graham cracker crumbs, butter, brown sugar, and cinnamon in bowl.
  3. Divide mixture among 12 mini cheesecake spaces (you can either use a mini cheesecake pan or a muffin pan)
  4. Press down the crumbs to form a crust.
For the cheesecake filling
  1. Beat the cream cheese until smooth. 
  2. Add the pumpkin, egg, sour cream, sugar, cinnamon, and pumpkin pie spice to the bowl.
  3. Beat until well combined. 
  4. Add the flour and vanilla, and once again beat until well combined.
  5. Spoon filling onto prepared crusts, dividing it evenly among the 12 spaces.
  6. Bake mini cheesecakes for 20 minutes.
  7. Remove cheesecakes from oven and let cool for 15 minutes.
  8. Cover cheesecake pan lightly with saran wrap and refrigerate for at least 2 hours.
For the cinnamon whipped cream
  1. Pour heavy cream into bowl of mixer
  2. Whip cream on high for a bout a minute
  3. Add sugar, cinnamon and vanilla to cream.
  4. Beat mixture on high until soft peaks form.
  5. Top cheesecakes with whipped cream.
Recipe adapted from Glorious Treats.

I think I could have just eaten the ingredients for the crust plain - it smelled so good!

Ready to fill cavities with filling.

There's nothing quite like homemade whipped cream!

Sprinkle cinnamon on top for an extra decoration.

Don't mind me, I'm just subtlety trying to incorporate these 
mini pumpkins in as many pictures as possible.

1 comment:

  1. The recipe is simple, yet fantastic. Who doesn't want pumpkin cakes, especially in a time of the year like this? Halloween is near, after all. Hahaha! Pumpkin pastries are a staple and the fact that you can easily add them into the other pastry types just make them even more irresistible. Great stuff! Thanks for the recipe! I hope you have a fantastic Halloween!

    Jason Underwood @ La Patisserie Bakery


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