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mini pumpkin cheesecake with berries and whipped cream
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4.67 from 3 votes

Mini Ramekin Pumpkin Cheesecakes

These mini pumpkin cheesecakes are the perfect recipe if you're hosting a small crowd for Thanksgiving dinner!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, pumpkin, thanksgiving
Servings: 4 servings
Calories: 407kcal

Equipment

  • 6 oz. Ramekins - Set of 4

Ingredients

For the Graham Cracker Crust

  • 2 Tbsp butter melted
  • 1 Tbsp brown sugar
  • 1/3 cup crushed graham cracker crumbs about 2 crackers

For the Pumpkin Cheesecake

  • 1 8 oz. block of cream cheese at room temperature
  • 1/4 cup white sugar
  • 3 Tbsp brown sugar
  • 1 tsp pumpkin spice seasoning
  • 1 Tbsp sour cream
  • 2/3 cup pumpkin purée
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees.
  • If you need to crush the graham crackers: Place the graham crackers in a large plastic bag. Press all the air out and seal. Crush the crackers with a rolling pin or a wine bottle.
  • Melt the 2 tablespoons of butter in a small bowl.
  • Add in the brown sugar and 1/3 cup of the graham cracker crumbs. Mix to combine.
  • Grease the four ramekins with extra butter.
  • Evenly distribute the graham cracker mixture into the ramekins and press down to make a firm crust on the bottom of each.
  • Place on a baking sheet and bake in the oven for 5 minutes. Let the crust cool slightly.
  • While the crust is cooling, beat the cream cheese (at room temperature) in a large stand mixer (or with a hand mixer) until the cream cheese is light and fluffy—about 3 minutes.
  • Add in the sugar, brown sugar, and pumpkin pie spice. Beat to combine, about 1 minute.
  • Beat in the sour cream and pumpkin purée next—about 1 minute.
  • Add the egg and beat on low until the egg is incporated—about 30 seconds.
  • Pour the mixture evenly into the four ramekins with the crusts—still on the baking sheet.
  • Place the baking sheet with the ramekins back in the oven for 20 minutes.
  • Let the cheesecake cool completely, then refrigerate for 2 hours before serving.