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+ servings
Mini Pumpkin Cheesecakes
Prep Time
20 mins
Cook Time
30 mins
Chill Time
2 hrs
A twist on a fall favorite, these bite-sized desserts have a classic fall feel with pumpkin, but are taken up a notch with toffee bits!
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake, thanksgiving dessert recipe
Servings: 12 servings
Author: Jackie
  • 2/3 cup graham cracker crumbs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon cinnamon
  • 1 8-ounce package cream cheese room temperature
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ cup toffee pieces
  1. Preheat oven to 350 Line a muffin tin with 12 liners or spray well with cooking spray.
  2. In a medium bowl combine cracker crumbs, cinnamon, and melted butter and mix until evenly
  3. combined.
  4. Press about 1 tablespoon of the cracker crumb mixture into each prepared muffin cup. Set aside.
  5. In a large bowl beat the pumpkin and cream cheese with an electric mixer until smooth.
  6. Add the sugar, pumpkin pie spice, vanilla extract, and eggs, beating until incorporated.
  7. Pour about 1/3 of a cup of the mixture into each muffin cup.
  8. Sprinkle with toffee pieces.
  9. Bake 25-30 minutes, or until toffee has melted and the cream cheese mixture has set on top.
  10. Remove from oven and cool about 15 minutes before removing from muffin tin.
  11. Refrigerate for 2 hours before serving.
  12. Optional: When ready to serve, top each mini cheesecake with a dollop of whipped cream.