Description
Delight in these Mini Pumpkin Cheesecakes featuring a rich cocoa crust and creamy pumpkin-spiced filling. Perfectly sized for individual servings, these festive cheesecakes combine warm autumn flavors with a luscious chocolate ganache topping, making them an ideal treat for fall gatherings and dessert lovers.
Ingredients
Crust
- 6 tablespoons granulated sugar
- 6 tablespoons all-purpose flour (or gluten-free 1-to-1 baking flour OR buckwheat flour for a gluten-free version)
- 6 tablespoons cocoa powder
- Pinch of salt
- 4 1/2 tablespoons unsalted butter (softened)
Cheesecake Filling
- 8 ounces cream cheese (room temperature)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon molasses
- 1 cup canned pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs
- 1/4 cup whipping cream or heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (177°C) and line a muffin pan with 12 muffin liners. Note that this crust works only for mini cheesecakes in muffin liners, not in regular pie pans.
- Make the crust dough: In a large mixing bowl, combine sugar, flour, cocoa powder, and salt. Beat in softened butter with an electric hand mixer on low speed until a sticky dough forms. Use your hands if necessary to incorporate all ingredients fully.
- Form crusts: Divide dough evenly into the muffin liners (about 19 grams or 1 tablespoon each). Press dough down firmly with the bottom of a shot glass. Bake the crusts: 11-13 minutes for all-purpose or gluten-free 1-to-1 baking flour, or 14 minutes for buckwheat flour. The crusts will appear bubbly and liquid; remove from oven and press down lightly again to remove holes. Let cool for 10 minutes.
- Reduce oven temperature: Lower the oven temperature to 325°F (163°C) to prepare for cheesecake baking.
- Prepare cheesecake batter: Using an electric mixer, beat cream cheese on medium speed until light and fluffy. Add brown sugar, granulated sugar, molasses, pumpkin puree, vanilla, salt, and pumpkin pie spice, beating on low until just combined.
- Add eggs: Add eggs one at a time, beating on low after each addition until fully incorporated. Avoid overmixing to maintain a smooth texture.
- Fill crusts and bake: Pour the cheesecake batter evenly into the prepared crusts, filling liners to the top. Bake for 20-23 minutes until the centers are set and do not jiggle when gently shaken.
- Cool cheesecakes: Remove from oven and allow cheesecakes to cool completely in the pan, about 1 hour.
- Chill in refrigerator: Gently remove cheesecakes from muffin liners and refrigerate for at least 2 hours until fully set. Cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
- Make the ganache: In a small saucepan over medium-low heat, warm the whipping cream until it is hot and steamy, just before simmering. Remove from heat.
- Melt chocolate: Pour the hot cream over the semi-sweet chocolate chips and stir until smooth and all chocolate is melted.
- Cool and top cheesecakes: Let the ganache cool to room temperature (about 20-30 minutes) before pouring over the chilled mini cheesecakes.
Notes
- Use muffin liners to make mini cheesecakes; this crust recipe does not work in standard pie pans.
- Choose flour type depending on dietary preference: all-purpose, gluten-free 1-to-1 baking flour, or buckwheat for gluten-free.
- Press down the crust twice to avoid bubbling and holes.
- Do not overmix the cheesecake batter to keep texture smooth and creamy.
- Refrigerate cheesecakes for at least 2 hours before serving for best texture.
- Ganache can be made ahead and refrigerated; rewarm gently if needed before topping.
- Store cheesecakes in airtight container in the fridge for up to 3 days.
