Mini Pumpkin Cheesecakes With Streusel Topping Recipe for Fall

Mini Pumpkin Cheesecakes With Streusel Topping

These mini pumpkin cheesecakes with streusel topping are the little fall dessert I reach for when I want something that looks impressive but stays simple. Each one bakes in a paper liner, so every serving is individual and ready to hand out.

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Because they are small, they bake much faster than a whole cheesecake and they need far less chilling time. If you love pumpkin and cheesecake together, you must try this recipe this season.

Pumpkin Cheesecake Cupcake Recipe

Think of this as a pumpkin cheesecake cupcake recipe that belongs on your fall baking list. I had just made homemade pumpkin puree, and I was testing new pumpkin recipes one after another, including a pumpkin bread cheesecake.

Then these mini pumpkin cheesecakes came out of the oven and changed my whole plan. They are a must for this year’s fall baking list.

A while back I shared mini pumpkin swirled cheesecakes, and readers keep coming back to that one, so I knew I had to make another homemade treat for those fall flavor cravings. Pumpkin and cheesecake are simply a winning combination. The warm spice softens the rich tang of cream cheese, and neither one takes over the other.

What I love most is the size. You get all the flavor of a classic pumpkin cheesecake in a neat little portion that is easy to serve, easy to store, and easy to share. Bake a batch on a cozy weekend, or save the recipe for your holiday table.

If you are new to baking cheesecake, start right here. The smaller size means less stress, less waiting, and a much better chance that your very first batch comes out looking like the picture on your screen.

How to Make the Best Pumpkin Cheesecakes:

Mini cheesecakes are cute, bite sized desserts, and here is the honest truth. They are easier to make than a regular cheesecake. The mixing process is almost the same, but the cooking process is much friendlier.

A whole cheesecake needs a water bath, a long bake, and hours of chilling. These little ones bake in about 23 to 25 minutes and cool quickly, so they come out well on the first try.

The batter also comes together with a hand mixer in a few minutes, and there is no water bath to set up and no springform pan to wrap.

They are also fun to serve and eat. Set them out on a platter and watch them disappear. Here is why they work so well for a crowd:

• Crowd pleasing, so nobody needs a second helping speech
• Kid friendly, and small enough for little hands
• Perfect for fall or Thanksgiving tables
• Convenient for potlucks and family gatherings because of the pick up and enjoy size

No plates, no forks, and no slicing at the table. Just grab one and go. One more thing makes these so forgiving. Because each cheesecake is small, it chills quickly, so you are not waiting around for hours before dessert. In my kitchen, that means I can bake them in the afternoon and serve them the same evening.

Best Thanksgiving Dessert Recipe

If you are building your holiday menu, this is the Thanksgiving dessert recipe I would put near the top. The recipe makes 9 cupcakes in a standard cupcake pan, and it can easily be doubled or tripled to feed a crowd.

Two batches fill a party tray, and three batches handle a big family dinner with a few left over for the next morning.

The texture is what sells it. These cheesecakes are rich and creamy, with a spiced pumpkin flavor that does not overwhelm the cheesecake. There is also a light tang that balances the sweetness, so every bite stays bright instead of heavy. Each layer brings something different to the party:

• The filling, creamy and luxurious
• The graham cracker crust, buttery and crisp at the base
• The streusel topping, buttery and slightly crunchy on top

That mix of textures and tastes in one small bite is the reason people ask for the recipe before they finish the first one.

My favorite moment with these happened at a family dinner last year. My cousin swears she does not like pumpkin desserts, and she took one only to be polite. She came back for two more and asked me to write the recipe down.

That is the crumb topping doing its job. Even people who are not pumpkin lovers may devour these, because that buttery streusel pulls them in.

Make ahead tip: bake the batch the day before and chill the cupcakes. The layers hold beautifully, and the streusel stays crunchy enough to matter.

The pumpkin flavor here is gentle on purpose. Pumpkin pie spice carries the warmth, and the cream cheese keeps everything creamy rather than heavy. That balance is exactly why these work so well as a dessert after a big holiday meal.

They suit fall perfectly, from the first cool weekend in October all the way through the holidays. Serve them with coffee after dinner, or set them out with hot cider in the afternoon. Either way, they are sure to be a hit at your table.

These little cheesecakes also shine on a holiday dessert table. Set them out next to the pumpkin pie and the apple crisp, keep a pot of coffee nearby, and let guests help themselves straight from the tray.

For a potluck, carry them in the cupcake pan and set the pan on a trivet when you arrive. No slicing, no serving spoons, and nothing to fuss over while the meal is still going.

Craving More? Check These Out!

If fall flavors are your thing, these mini pumpkin cheesecakes are only the beginning. Here are a few more recipes from the same cozy corner of my kitchen:

• Pumpkin Cream Cheese Muffins
• Pumpkin Cheesecake Crumb Cake
• Mini Chocolate Peanut Butter Cheesecakes
• Pumpkin Lasagna Cupcakes
• OMG Pumpkin Pie Cupcakes

If you love the streusel on these cheesecakes, the crumb cake below is a natural next step, and the pumpkin pie cupcakes deliver the same cozy spice in a different shape.

Bake one for a weekend treat, or work through the whole list across the season. Every one of them pairs beautifully with a mug of coffee and a quiet afternoon.

Ingredients

This recipe has three simple parts, and each one uses basic baking staples. Let the cream cheese soften at room temperature before you start, because softened cream cheese beats smooth and lump free.

You will also need a regular cupcake pan and paper liners. Even though these are called mini, they are cupcake sized compared to a whole cheesecake, so a standard cupcake pan is exactly right.

Graham Cracker Crust

• 3/4 cup graham cracker crumbs
• 1 1/2 tablespoons sugar
• 3 tablespoons unsalted butter, melted

Streusel Crumb Topping

• 6 tablespoons all purpose flour
• 3 tablespoons light brown sugar
• 1/4 teaspoon pumpkin pie spice
• 3 tablespoons unsalted butter, melted

Filling

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 4 teaspoons sour cream
• 1/3 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 teaspoons flour

Instructions

Here is the full method, step by step. It looks long, but the whole thing comes together in about 15 minutes of hands on work.

1. Preheat the oven to 325 F and line a cupcake pan with paper liners. This recipe makes 9 cupcakes, so one pan is all you need.
2. In a bowl, stir together the graham cracker crumbs and sugar with a fork.
3. Stir in the melted butter until all the crumbs are evenly moistened.
4. Divide the mixture among the prepared liners, press it firmly into the bottom, and set the pan aside.
5. Combine the brown sugar, flour, and pumpkin pie spice in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form, then set the streusel aside.
6. Beat the softened cream cheese, sugar, and vanilla until smooth and creamy. Add the egg and mix just to combine. Do not overmix. Finally, mix in the sour cream, then spread this cheesecake mixture over the prepared crusts, filling each cup just a little over halfway.
7. To the remaining cheesecake mixture, add the pumpkin puree, pumpkin pie spice, and flour, then mix to combine.
8. Spread the pumpkin mixture over the vanilla cheesecake layer, filling the cups almost all the way to the top.
9. Top each cup with the streusel crumb, then bake for about 23 to 25 minutes, or until a toothpick inserted in the center comes out almost clean.
10. Cool the cupcakes in the pan for 20 minutes, then transfer them to a rack to cool completely.

Troubleshooting note: if your streusel turns into wet mud, the butter was likely worked in too hard. Gently fork it through just until crumbs form, then stop.

A quick word on storage. I have not tested freezing these myself, though the recipe notes that they can be frozen. If you do try it, chill them completely first and wrap them well.

Recipe details

Here is the quick overview so you can plan your baking time.

Total time comes to about 1 hour, including the cooling time in the pan.

FAQs

Mini Pumpkin Cheesecakes

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• Total Time: 60 min
• Yield: 9 cupcakes 1x

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Description

Mini Pumpkin Cheesecakes With Streusel Topping These mini pumpkin cheesecakes with streusel topping are the little fall dessert I reach for when I want something that looks impressive but stays simple. Each one bakes in a paper liner, so every serving is individual and ready to hand out.

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Ingredients

Scale 1x2x3x

Graham cracker Crust
3/4 cup graham cracker crust
1 1/2 Tablespoons sugar
3 Tablespoons unsalted butter, melted

Streusel Crumb Topping
6 Tablespoons all-purpose flour
3 Tablespoons light brown sugar
1/4 teaspoon pumpkin pie spice
3 Tablespoons unsalted butter, melted

Filling
8 oz. cream cheese, softened
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
4 teaspoons sour cream
1/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 teaspoons flour

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Instructions

1-Preheat the oven to 325 F: Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.
2-In a bowl stir together with a: In a bowl stir together with a fork, graham cracker crumbs and sugar.
3-Stir in melted butter, until all crumbs: Stir in melted butter, until all crumbs are evenly moistened.
4-Divide the mixture among prepared liners and: Divide the mixture among prepared liners and press firmly in the bottom, then set aside.
5-First combine the brown sugar, flour, and: First combine the brown sugar, flour, and pumpkin pie spice in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form and set aside.
6-Beat softened cream cheese, sugar and vanilla: Beat softened cream cheese, sugar and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Finally, mix in sour cream. Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway.
7-In remaining cheesecake mixture add pumpkin puree,: In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine.
8-Spread pumpkin mixture over vanilla cheesecake: Spread pumpkin mixture over vanilla cheesecake. Fill them almost all the way to the top.
9-Finally, top each cup with streusel crumb: Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean.
10-Cool the cupcakes in the pan for: Cool the cupcakes in the pan for 20 minutes, then transfer on a rack to cool completely.

• Prep Time: 15 min
• Cook Time: 25 min
• Method: bake

Keywords: Mini Pumpkin Cheesecakes With Streusel Topping