Baby Pumpkin Cheesecakes

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Recipe photo

Baby Pumpkin Cheesecakes

star rating (6) rate this recipe »
Published prior to 2008

These cute little 2- to 3-bite cakes are a perfect small-and-sweet ending to an autumn dinner party.

3/4 cup (3 1/2 ounces) gingersnap, chocolate wafer, or graham cracker crumbs
2 tablespoons (1 ounce) sugar
2 tablespoons (1 ounce) butter, melted

12 ounces cream cheese, softened 3/4 cup (5 5/8 ounces) sugar
2 large eggs
2 tablespoons (3/4 ounce) semisweet chocolate, melted
1 cup (8 ounces) pumpkin purée
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon allspice
1/2 cup (2 1/4 ounces) diced crystallized ginger, optional

Preheat the oven to 325°F. Lightly grease each cup of a mini-cheesecake pan.

To make the crust: Blend together the crumbs, sugar, and melted butter. Divide among the cups, using about 1 tablespoon for each and pressing flat. Bake till the crusts are set, about 8 to 10 minutes. Remove from the oven and reduce oven heat to 300°F.

To make the filling: Blend together the cream cheese and sugar. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing till smooth. Remove 1/4 cup batter and mix with the melted chocolate. Set aside. Blend the remaining batter with the pumpkin purée and spices, including the ginger if you're using it.

Divide the filling among the cups, filling each about 3/4 full. Gently tap the pan on the counter to level the batter. Spoon the chocolate batter over the cheesecakes, or use a pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.

Bake the cakes for 16 to 20 minutes, until set around the edges with a dime-sized circle in the middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours before unmolding cheesecakes. Yield: 12 mini cheesecakes.


  • star rating 11/16/2012
  • Basie9 from West Lebanon, NH
  • I make these every year! I find that if you double the batch, it makes 3 pans (12 mini pumpkins). But then again, I don't do the chocolate step, I just make the pumpkins and then use a frosting or something for the top. There seems to be extra batter always, even doing 3 batches out of a double recipe.
  • star rating 10/17/2012
  • kaf-sub-bea16011 from KAF Community
  • The cheesecake was delicious, however, I had issues with the quantities. Your recipes ahve always been excellent so this did surprise me. I measured the chocolate crackers on a scale to be accurate. Using 1 tablespoon of crust, it actually made 16 mini crusts. I used the Williams Sonoma Goldtone mini muffin tin. I assumed that I could easily substitute a mini muffin pan. Then I filled the cups almost to the top and was still able to fill two ramekins with filling. Is my issue with the pan size? Thank you.
  • star rating 11/15/2011
  • Barbie in Florida from KAF Community
  • I would like to make these ahead of time, can they be frozen?
    The cheesecakes should be fine for about three months in the freezer. ~Amy
  • 10/15/2011
  • maruscramirez from KAF Community
  • How to do the pumpkin shape for this recipe like your picture????
    Those little cakes were made using the special mini pumpkin pan. Unfortunately we no longer have that special pan. Sorry. Frank @ KAF.
  • star rating 11/30/2009
  • Jen from Montclair, NJ
  • These are wonderfully delicious! I made them for Thanksgiving, and my father-in-law loved them! Well, actually, I substituted sweet potato for the pumpkin (at the time, I was unaware that he doesn't actually LIFE sweet potato), and he was shocked to find out what was in them... he didn't let me take the leftovers home :-) The chocolate part didn't melt for me perfectly, so they weren't as beautiful when I layered it, but taste made up for lack of good looks.
  • star rating 12/29/2008
  • Linda Yandle from Emmaus, PA
  • I made these "dandies" for Thanksgiving & Christmas dinner. Although I left out the chocolate (allergy to chocolate in family) & topped them with whipped cream and chopped nuts. They were gone in a flash. Just the perfect size, with very good pumpkin-spice flavor. Easy and quick to prepare.