Mini Cranberry Pumpkin Cheesecakes

mini cranberry pumpkin cheesecake with graham cracker crust on a counter

Enjoy these individual cheesecake desserts for Thanksgiving or Christmas. They're the perfect size to satisfy your sweet tooth.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Cooling and Refrigeration 3

Total Time 3 40

Servings cheesecakes

Calories 180kcal

Author Lizzie Streit, MS, RDN

Equipment

Muffin pan
Muffin liners
Food processor
hand mixer

Ingredients

For the crust

¾ cup graham cracker crumbs from about 7 full sheets
1 tablespoon packed light brown sugar
¼ teaspoon salt
3 tablespoons unsalted butter melted

For the filling

8 ounces cream cheese softened at room temperature
1 cup pumpkin puree
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon nutmeg
⅛ teaspoon salt
2 eggs

For the cranberry topping

1.5 cups cranberries
¼ cup maple syrup
¼ cup water

Instructions

Remove the cream cheese and eggs from the fridge at least an hour before starting the recipe.
Preheat the oven to 350°F. Line a muffin pan with muffin liners.
If you are making your own graham cracker crumbs, pulse the graham crackers in a food processor until finely ground. Mix the graham cracker crumbs, brown sugar, salt, and melted butter in a bowl until combined.
Scoop a heaping tablespoon of the graham cracker mixture into each muffin liner. Use your fingers to press the crust firmly down into the liners. To really pack the crust, consider using the bottom of a ¼ measuring cup to press it down. Bake for 5 to 6 minutes until golden brown. Remove from oven and set aside.
Prepare the filling. Blend the softened cream cheese and pumpkin puree in a large bowl with a hand mixer for 2 minutes or until fluffy. Add the granulated sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Blend on medium speed until combined. Add the eggs, one at a time, blending on low speed until just incorporated. Be careful not to over-mix.
Scoop the filling into each muffin liner on top of the graham cracker crust. You will fill them almost to the top. Bake at 350°F for 15 to 17 minutes until the tops of the cheesecakes are dry and set. The middle of each cheesecake (about the size of a nickel) should be ever-so-slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the pan for at least a half hour and preferably an hour. Carefully transfer them to an airtight container. Refrigerate for at least 2 hours and preferably 3 or 4 hours until chilled and fully set.
In the meantime, prep the cranberry topping. Combine the cranberries, maple syrup, and water in a saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, for about 15 minutes until the liquid has burned off, the cranberries have broken down, and the mixture is thickened. Store in an airtight container in the fridge.
Before serving the cheesecakes, top each one with a spoonful of cranberry topping. Enjoy!
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Notes

Use full-fat cream cheese that comes in a brick, not the kind in a tub.
You can prep the cheesecakes and topping up to three days in advance. Keep them in separate containers in the fridge. Add the cranberry topping just before serving.
Leftovers keep well in an airtight container in the fridge for 3 to 4 days.

Nutrition