Mini Pumpkin Cheesecake Recipe

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This mini pumpkin cheesecake recipe is a total winner - it's fluffy, not too sweet and tastes of actual pumpkin! What more could you want?

Sometimes you just want a bit of a snack, and this mini pumpkin cheesecake recipe makes the perfect amount to satisfy that craving without overindulging. Cheesecakes can be quite rich (I highly recommend using full fat cream cheese in this recipe for the best flavour and texture), so a little goes a long way.

Cheesecake is eaten in many cultures, and there is some debate over its origins. An ancient form of the dessert may have been popular in ancient Greece, although a more modern version can be found in an English cookbook dating from 1390. Whatever its history, it has evolved into a popular dessert that is often flavoured and spiced.

Pumpkin flavoured food is typically associated with the autumn months, as that is when pumpkins are in season, but really, you could make this mini pumpkin cheesecake recipe at any time of year using pumpkin from a tin or homemade pumpkin puree that you've stored in your freezer.

Pumpkin cheesecake is stylish enough to serve to guests, and this recipe can be easily tripled to make a large 23cm (9 inch) cheesecake to serve at your next party or Thanksgiving feast. Note that the baking time will roughly double when making a large cheesecake.

Cheesecake can be stored, tightly covered, in the fridge for up to five days. It can also be frozen for up to a month - once completely cooled, wrap it tightly in its tin with cling film, and seal it in a freezer bag. Defrost overnight in the fridge before serving.

Other pumpkin recipes to try:

• Pumpkin Pecan Bread
• Pumpkin Squares with Pecan Streusel Topping
• Pumpkin Pecan Spelt Muffins

Here's what you'll need to make this mini pumpkin cheesecake recipe:
(Click here to jump straight to the recipe)

For the base:
80g ginger biscuits
30g unsalted butter, softened, plus a bit for greasing

For the cheesecake filling:
250g full fat soft cheese (cream cheese)
150g pumpkin puree
60g caster sugar
2 large eggs
2 tsp lemon juice
Cinnamon or nutmeg, for sprinkling

And here's what you'll need to do:

• Measure out the butter, and set it aside to soften at room temperature.
• Line the base of a 15cm (6 inch) loose bottom or springform round cake tin with a piece of parchment, greasing the base first to stick down the parchment.
• In the bowl of your food processor, blitz the ginger biscuits until they break down into small crumbs.
• Add the butter, and continue blitzing until combined and the mixture resembles damp sand.
• Scoop this into the prepared cake tin, and use your fingers to press and compact it into a flat layer. Place it in the fridge to set whilst you prepare the filling.

• Preheat the oven to 170C (335F) / 150C Fan.
• Wipe the bowl and blade (carefully!) of your food processor clean of crumbs using some kitchen paper.
• Add the soft cheese and pumpkin to the food processor, and blitz together until combined. You may need to scrape down the sides a few times during this process.
• Add the sugar, and whilst blitzing again to combine, add the eggs, one at a time, down the feeding tube.
• Squeeze in some lemon juice, and continue blitzing until you have a smooth mixture. Don't worry if the mixture is looking really runny and thin - it will be delightfully fluffy when baked!
• Remove the cake tin from the fridge, and wrap the base three times securely with cling film (this is to prevent water seepage during the baking process).Then wrap the base in a double layer of aluminium foil, and sit the cake tin in a roasting pan.Carefully fill the cake tin with the cheesecake filling.Boil some water, and pour it into the roasting pan until it comes about halfway up the cake tin.

• Very carefully, transfer the roasting pan into the preheated oven on the middle rack, and bake for approximately 50 minutes.
• The cheesecake is done when it wobbles only slightly in the centre.
• Remove the roasting pan from the oven, place the cake tin on a cooling rack, and remove the foil. When it is cool enough, you can also remove the cling film.
• Leave the cheesecake to cool completely at room temperature before covering it with cling film and placing it in the fridge overnight to set.
• Gently remove the cheesecake from the tin, and sprinkle over some cinnamon or nutmeg before slicing and serving.

Mini Pumpkin Cheesecake Recipe

By Wendy | Serves 4

This mini pumpkin cheesecake recipe is light and fluffy and tastes of actual pumpkin flavour, you won't be able to stop at one slice!

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 1 mini cheesecake
Course: Snack, Dessert, Pudding
Cuisine: Modern European
Tags: Autumn Baking, Dessert

Ingredients

For the base:
80g ginger biscuits
30g unsalted butter, softened, plus a bit for greasing

For the cheesecake filling:
250g full fat soft cheese (cream cheese)
150g pumpkin puree
60g caster sugar
2 large eggs
2 tsp lemon juice
Cinnamon or nutmeg, for sprinkling

Method

1. Measure out the butter, and set it aside to soften at room temperature.
2. Line the base of a 15cm (6 inch) loose bottom or springform round cake tin with a piece of parchment, greasing the base first to stick down the parchment.
3. In the bowl of your food processor, blitz the ginger biscuits until they break down into small crumbs.
4. Add the butter, and continue blitzing until combined and the mixture resembles damp sand.
5. Scoop this into the prepared cake tin, and use your fingers to press and compact it into a flat layer. Place it in the fridge to set whilst you prepare the filling.
6. Preheat the oven to 170C (335F) / 150C Fan.
7. Wipe the bowl and blade (carefully!) of your food processor clean of crumbs using some kitchen paper.
8. Add the soft cheese and pumpkin to the food processor, and blitz together until combined. You may need to scrape down the sides a few times during this process.
9. Add the sugar, and whilst blitzing again to combine, add the eggs, one at a time, down the feeding tube.
10. Squeeze in some lemon juice, and continue blitzing until you have a smooth mixture. Don't worry if the mixture is looking really runny and thin - it will be delightfully fluffy when baked!
11. Remove the cake tin from the fridge, and wrap the base three times securely with cling film (this is to prevent water seepage during the baking process).
12. Then wrap the base in a double layer of aluminium foil, and sit the cake tin in a roasting pan.
13. Carefully fill the cake tin with the cheesecake filling.
14. Boil some water, and pour it into the roasting pan until it comes about halfway up the cake tin.
15. Very carefully, transfer the roasting pan into the preheated oven on the middle rack, and bake for approximately 50 minutes.
16. The cheesecake is done when it wobbles only slightly in the centre.
17. Remove the roasting pan from the oven, place the cake tin on a cooling rack, and remove the foil. When it is cool enough, you can also remove the cling film.
18. Leave the cheesecake to cool completely at room temperature before covering it with cling film and placing it in the fridge overnight to set.
19. Gently remove the cheesecake from the tin, and sprinkle over some cinnamon or nutmeg before slicing and serving.

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