These cheesecakes harness all our favorite fall flavors to create the perfect seasonal sweet treat. They’re creamy, sweet, and beautifully spiced to exemplify that fall feeling.
A plain cheesecake is super creamy and delicious, but it is also the perfect vessel to add flavors and textures to create new varieties. In this iteration, we have added pumpkin puree and chai spice to the batter to create a twist on the classic fall pumpkin pie. To make these cakes even more delectable, we’ve added a spiced cinnamon whipped cream topping and drizzled them with salted caramel. What more could you ask for in a sweet fall dessert?
This recipe is ideal for serving at a fall or Halloween gathering that will have your guests begging for more and asking for the recipe.
Why you will love this Mini Pumpkin Chai Cheesecakes recipe…
Mini Pumpkin Chai Cheesecakes with Cinnamon-Whipped Cream and Salted Caramel Drizzle
Equipment
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- 5 tbsp melted butter
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese ,softened
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 ½ tsp chai spice mix (or use a mix of cinnamon, cardamom, ginger, cloves, and a pinch of black pepper)
- Pinch of salt
For the Cinnamon-Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Salted Caramel Drizzle:
- ½ cup store-bought caramel sauce (or homemade if you prefer!)
- ½ tsp sea salt flakes
Instructions
Ingredients
Prepare the Crust
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles wet sand.
- Press about 1-2 tablespoons of the crust mixture into the bottom of each muffin liner, packing it down firmly.
- Bake for 5 minutes, then let it cool while you prepare the filling.
Make the Pumpkin Chai Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth. Add in the pumpkin puree, sugar, and vanilla, and mix until well combined.
- Add the eggs one at a time, mixing after each addition.
- Stir in the chai spice mix and a pinch of salt until the batter is smooth and creamy.
- Divide the filling evenly among the prepared muffin cups (fill about ¾ full).
- Bake for 18-20 minutes or until the centers are set. Let them cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill completely.
Make the Cinnamon-Whipped Cream
- In a chilled mixing bowl, whisk the heavy cream, powdered sugar, vanilla, and cinnamon until soft peaks form.
- Set aside in the fridge until ready to serve.
Drizzle with Salted Caramel
- Warm the caramel sauce slightly in the microwave or on the stovetop.
- Stir in the sea salt flakes to create a perfectly balanced salted caramel drizzle.
Assemble and Serve
- Once the cheesecakes are fully chilled, top each one with a dollop of the cinnamon-whipped cream.
- Drizzle generously with the salted caramel sauce and sprinkle a few extra sea salt flakes on top for a gourmet touch.
Nutrition
Serving Suggestions
The best way to enjoy these cheesecakes is with a warm cup of tea or coffee on a crisp fall day.
🧑🍳 Expert Tips
Storage Suggestions
Mini Pumpkin Cheesecakes FAQs
How do you keep mini cheesecakes from sinking?
When cheesecake sinks, it’s usually a sign that you have overmixed the batter. This causes air bubbles to form during cooking, which pop after cooking and deflate the cake. Be very gentle when mixing your batter, and don’t be too vigorous when mixing to avoid this.
Why do mini cheesecakes crack?
Cracks in cheesecakes happen when there is a sudden temperature change happens. This is why it’s essential to let the cakes cool to room temperature before placing them in the fridge to set them fully.
Why are eggs used in cheesecake?
The eggs in baked cheesecakes add richness and help create that creamy texture in the batter. Most importantly, the proteins in the eggs cooking set the cake and allow it hold its shape when removed from the tin.