Go Back
- 1 cup graham cracker crumbs - 1/4 cup melted unsalted butter - 2 teaspoons sugar - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - Whipped cream for topping - Extra pumpkin pie spice for garnish The first step to making pumpkin spice cheesecake cups is gathering your ingredients. You need simple items that blend well together. Start with graham cracker crumbs. They will form the base of your cheesecake. Mix them with melted butter and sugar. This gives your crust a rich flavor. For the cheesecake filling, use softened cream cheese. It should be soft to mix easily. Add powdered sugar to sweeten the cream cheese. Then, mix in canned pumpkin puree for that classic fall taste. Next, include pumpkin pie spice. This spice mix adds warmth and depth. Don't forget vanilla extract and a touch of cinnamon. These flavors create a lovely blend in each cup. Finally, you’ll need whipped cream for topping. It adds a light and fluffy finish. You can also sprinkle extra pumpkin pie spice on top. This gives a nice touch and makes it look pretty. With these ingredients, you are ready to create a delightful treat that is sure to impress! - In a medium bowl, mix 1 cup graham cracker crumbs, 1/4 cup melted unsalted butter, and 2 teaspoons sugar. Stir until the crumbs are coated. - Take small cups or jars. Divide the crumb mix evenly among them. Press down slightly to form a crust layer. - In a large bowl, beat 8 oz cream cheese and 1/2 cup powdered sugar until smooth and creamy. - Add 1/2 cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Beat until everything is well combined and smooth. - Spoon or pipe the pumpkin cheesecake mixture over the graham cracker crust in each cup. - Place the cups in the fridge for at least 2 hours to set. Before serving, top each cup with whipped cream and a sprinkle of extra pumpkin pie spice. To get the best texture for your cheesecake, start with the cream cheese. - Softening cream cheese: Take your cream cheese out of the fridge. Let it sit at room temperature for about 30 minutes. This helps it mix smoothly. If you're in a hurry, you can cut it into small cubes. Microwave it for about 10 seconds. This will soften it quickly. - Avoiding lumps in the mixture: Once the cream cheese is soft, beat it well. Use an electric mixer on low speed at first. Gradually increase the speed until it is smooth. Make sure to scrape the bowl's sides. This helps to mix everything evenly and avoids lumps. To make your pumpkin spice cheesecake even better, you can adjust the flavors. - Adjusting spice levels: If you love spices, add a little extra pumpkin pie spice. You can also increase the cinnamon for a warm flavor. Start with small amounts. Taste as you go to find your perfect balance. - Adding additional flavorings if desired: Want to get creative? You can mix in a bit of maple syrup for a sweet touch. A splash of bourbon or rum can also add depth to the flavor. Just remember, a little goes a long way! {{image_2}} You can change the crust for fun. Instead of graham crackers, try using cookie crumbs. Chocolate cookies add a rich flavor. Nut crusts work well too. Ground almonds or walnuts make a tasty base. For a gluten-free treat, use gluten-free cookie crumbs. You can even try oats mixed with butter for a different feel. Want to switch things up? Try a chocolate pumpkin spice cheesecake. Just add melted chocolate to the filling. This twist gives a rich taste that pairs well with pumpkin. You can also swap the spices. Instead of pumpkin pie spice, use ginger or nutmeg. This gives your cups a unique flair and new taste. Store your pumpkin spice cheesecake cups in the fridge. Make sure they are covered. They stay fresh for up to five days. If you want to enjoy them later, save some for the week. You can freeze these cups before or after assembly. If you freeze them before, just add the whipped cream later. If you freeze after, let them thaw in the fridge overnight. For best texture, enjoy them within three months. You can make these cheesecake cups a day in advance. Prepare the crust and filling as directed. Then, assemble the cups and refrigerate them. They will stay fresh overnight. This makes it easy to serve at parties or gatherings. Just add the whipped cream and spices right before serving. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half and remove the seeds. Bake it cut side down until soft. Once cool, scoop the flesh into a bowl and mash it. Use this fresh pumpkin in place of canned pumpkin puree. It gives a nice, fresh flavor. Garnishes add a fun touch to your cheesecake cups. Here are some ideas: - Crushed graham crackers for crunch - Chopped nuts, like pecans or walnuts - A drizzle of caramel sauce - Fresh mint leaves for color - Cinnamon sticks for a rustic look These garnishes will enhance the visual appeal and flavor of your cups. In this blog post, I shared how to make delicious pumpkin cheesecake cups. We covered the key ingredients, from grahams and cream cheese to pumpkin and spices. I gave step-by-step instructions for creating the crust and filling, plus tips for perfect texture and flavor variations. Lastly, we discussed storage options to keep your treats fresh. These cups are easy to make and fun to enjoy. Try them out! You’ll impress everyone with your baking skills.

Pumpkin Spice Cheesecake Cups

Indulge in the delightful flavors of fall with these Pumpkin Spice Cheesecake Cups! Perfectly layered with a creamy pumpkin filling and a buttery graham cracker crust, these treats are irresistibly delicious. They're easy to make and ideal for any occasion. Ready to create a sweet masterpiece? Click through for the full recipe and impress your friends and family! #PumpkinSpiceCheesecake #FallDesserts #EasyRecipes #DessertLovers
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup melted unsalted butter

2 teaspoons sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Whipped cream for topping

Extra pumpkin pie spice for garnish

Instructions
 

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

    Divide the crumb mixture evenly among small cups or jars, pressing down slightly to create a crust layer at the bottom.

      In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

        Add the pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon to the mixture. Beat until all ingredients are well combined and smooth.

          Spoon or pipe the pumpkin cheesecake mixture over the graham cracker crust in each cup.

            Refrigerate the cups for at least 2 hours to set.

              Before serving, top each cheesecake cup with a generous dollop of whipped cream and a sprinkle of extra pumpkin pie spice for an added touch.

                Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6