Pumpkin and cheesecake are a match made in heaven. Add in a peanut butter cookie crumb and this just might be a new fall favorite dessert!
Cheesecake has been a long time friend of mine. We go waaaay back. And I know I’m not the only one who can’t walk away from The Cheesecake Factory with at least 3 flavors, amIright?? There’s something about silky smooth cream cheese and sugar that just feels like luxury.
I also love love love fall flavors. (Really, who doesn’t?!) Which is why this Pumpkin Cheesecake recipe is one of my all time favorites. They’re mini, which totally helps with portion control (unless you eat 4 or 5 of them, like I do). They’re super quick as far as cheesecake is concerned with a total time of under an hour. And the peanut butter cookie crumb is just a hint of something different. I hope you love this super simple recipe as much as I do!
Like this recipe for Mini Pumpkin Cheesecake with Peanut Butter Cookie Crumb?
Here’s some other great recipes you might enjoy!
Gather your ingredients:
- cream cheese, softened
- mascarpone, softened
- maple syrup
- pumpkin puree – I haven’t tried this recipe with pumpkin pie filling, but if you do, let me know in the comments how it turned out!
- spices: cinnamon, nutmeg, cardamom, ginger – Premixed pumpkin pie spice also works great in this recipe.
- peanut butter cookies – I’m using Dewey’s Bakery cookies that I found at Costco. You can snag them on Amazon too. If you can’t find these exact store bought cookies, you can always make a graham cracker crust or even use Biscoff cookies. Anyway you choose, these are are sure to be a crowd pleaser!
Tools to make Mini Pumpkin Cheesecake:
- Large or medium bowl
- Food processor
- Muffin tin and silicone liners
How do you make homemade cheesecake?
- Preheat oven to 350 degrees.
- In a large bowl, whisk together cream cheese, mascarpone, maple, pumpkin, and spices until smooth and creamy, scraping down the sides as needed. Add eggs one at a time. It’s important that the cream cheese and mascarpone are both at room temperature and it helps if the eggs are too. This will make everything softer and easier to combine. You could also use a blender or food processor.
- Place cookies into food processor and blitz until crumbs. If you don’t have a food processor (or just have a bit of pent up frustrations to expel) you could always put the cookies in a ziptop bag and smash them with a rolling pin. Your choice!
- With the processor on, stream melted butter in until fully incorporated. When you pinch the crumb mixture, it should stay together.
- Line a muffin tin with silicone liners. I like these silicone muffin liners the best. You could also try to grease the muffin tin with cooking spray or use paper/parchment liners, but those methods tend to stick and you end up losing half your crumb crust. That’s why I love the silicone option!
- Scoop a few tablespoons of the cookie crumb mixture (or graham cracker crumbs if that’s what you’re using) into each liner and press down on the bottom and halfway up the side to form a well.
- Fill the rest of the way with the cream cheese mixture. The cakes will puff up light and fluffy while baking, but then deflate back down once cooled, so don’t worry about overfilling these bad boys.
- Bake for 35 minutes and cool completely. Sprinkle a little extra crumb on top and enjoy! These would also be great topped with some fresh whipped cream or cream cheese frosting.
FAQ for Mini Pumpkin Cheesecake
How do I get a cheesecake out of a muffin tin without liners?
Good question! I use these awesome silicone muffin liners that I grabbed from Amazon. They’re cheap and they work really well.
Another option is to ditch the muffin tin altogether. Instead, you can line a baking dish and use this same recipe to make pumpkin cheesecake bars.
Is cheesecake really cake?
My answer is no! It’s dessert class all by itself, but it is super creamy and delicious. One thing I love about cheesecake is how versatile it is. This is a perfect cheesecake recipe for fall and the Thanksgiving and Christmas holiday season! I love this recipe because it comes together quickly, tasted amazing, and turned out perfectly every time.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
- 4 oz cream cheese, softened
- 4 oz mascarpone, softened
- 1/4 cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 80 peanut butter cookies, about 3-4 cups of crumbs (4 sleeves if using Dewey's Bakery cookies)
- 1/2 cup butter
- Preheat oven to 350 degrees.
- Whisk together cream cheese, mascarpone, maple, eggs, pumpkin, and spices until smooth and creamy. You could also use a blender or food processor.
- Place cookies into food processor and blitz until crumbs. With the processor on, stream melted butter in until fully incorporated. When you pinch the crumb mixture, it should stay together.
- Line a muffin tin with silicone liners. Scoop a few tablespoons into each liner and press down on the bottom and sides to form a well.
- Fill the rest of the way with cheesecake mixture.
- Bake for 35 minutes and enjoy!
- These will puff up slightly during baking, but will fall back down once cooled, so don't worry too much about overfilling the cups with the cheesecake mixture.
- These are best served chilled.
- I found these peanut butter cookies at Costco but if you don't have these exact ones, you could always substitute your favorite biscuit-type cookie or even graham crackers.