A perfect bite-sized Pumpkin Cheesecake that combines all of our favorite Fall flavors!
Mini Pumpkin Cheesecake Recipe
I have really big emotions today.
There has been nothing more professionally thrilling, fulfilling, and challenging for me than owning my own business. The freedom and flexibility is unmatchable! But I didn’t wake up to this – I worked really, really, REALLY hard.
But do you know what?! It truly doesn’t matter how hard I worked, because blogging as a full-time career would not be possible without you, my friends!
Through the growing pains over the years, I wished I could have afforded some help. In the meantime, posts and comments from a Facebook group I belong to kept showing up in my feed. People were asking how to manage their time better to allow for growth and it was always the same answer – hire help. The wish I already had kept being reiterated! I hung onto their hiring strategies for when I was ready.
This summer I was finally able to afford hiring a part-time Assistant. Hiring someone is one thing, training them to understand this underground world of blogging and ‘be me’ is entirely different. She has been sending weekly emails on behalf of me for about 6 months now. She has been AMAZING!! Recently she offered to take complete control over them… suggesting I don’t provide her with the content to send anymore, she does everything.
In my mind, the perfect employee approaches me, volunteers to take the lead, is willing to try new things, and will do it scared. She reached out to me and offered to do more with our emails than what she is currently doing. THAT is how people personally and professionally grow and I am here for it. She got a pay raise with it, more ownership, and more responsibility. In turn, it frees me up to focus on growth!
The definition of insanity is doing the same thing over and over and expecting different results. I am a perfectionist and I like control. Neither of those are gifts, they are handicaps. I can work with them, but they slow me down if I let them. Part of growing is letting go of control and letting someone else come in with a fresh look, passion, and new ideas. While it’s required a great deal of trust for me to let go, it has more than paid off.
I have big feelings today because I am so very thankful to everyone who has contributed to the success of this blog! As you celebrate Thanksgiving, pass around a plate of these Mini Pumpkin Cheesecakes as you share what you are thankful for this year.
If you need more pumpkin recipes, I think you’ll love Cranberry Pumpkin Cake, Pumpkin Pie Cake Bars, Pumpkin Pecan Cobbler, and No Bake Triple Layer Pumpkin Pie!
What You’ll Need for the Crust:
- 1 1/4 cup Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Butter, Melted
And the Cheesecake:
- 1 1/2 cup Pumpkin Puree
- 3 Eggs
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 3 (8 oz) Cream Cheese, Softened
- 1/2 cup Sugar
- 1 tsp Vanilla
How to Make Mini Pumpkin Cheesecakes
- Preheat oven to 350 degrees.
- Line 2 12-cup muffin tins with liners.
- In a medium bowl, combine 1 1/4 cup graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, and 1/4 cup melted butter with a fork.
- Divide mixture evenly between muffin liners and press down firmly to form the crust. Chill while filling is being prepared.
- In a large bowl, beat together 1 1/2 cup pumpkin puree, 3 eggs, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger.
- In a separate bowl, beat together 3 (8 oz) softened cream cheese, 1/2 cup sugar, and 1 tsp vanilla.
- Combine the mixtures together and beat until smooth and creamy.
- Scoop 1/3 cup filling into each muffin cup, dividing the batter evenly.
- Bake for 25-30 minutes, or until centers are set.
- Cool. Then refrigerate until ready to serve.
More Pumpkin Recipes:
- Pumpkin Cake
- Pumpkin Cheesecake Crescent Muffins
- Cranberry Pumpkin Cake
- Pumpkin Bread
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Baked Pumpkin Cinnamon Sugar Donuts
- Pumpkin French Toast
- Easy Pumpkin Pie
Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes, a perfect bite-sized Pumpkin Cheesecake that combines all of our favorite Fall flavors!
Ingredients
Crust
- 1 1/4 cup Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Butter, Melted
Cheesecake
- 1 1/2 cup Pumpkin Puree
- 3 Eggs
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 3 (8 oz) Cream Cheese, Softened
- 1/2 cup Sugar
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees.
- Line 2 12-cup muffin tins with liners.
- In a medium bowl, make the crust by combining graham cracker crumbs, sugar, brown sugar, and melted butter with a fork.
- Divide mixture evenly between muffin liners and press down firmly to form the crust. Chill while filling is being prepared.
- In a large bowl, make the cheesecake by beating together pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat together softened cream cheese, sugar, and vanilla.
- Combine the mixtures together and beat until smooth and creamy.
- Scoop 1/3 cup filling into each muffin cup, dividing the batter evenly.
- Bake for 25-30 minutes, or until centers are set.
- Cool. Then refrigerate until ready to serve.
