These mini pumpkin cheesecakes are moist and fluffy, full of pumpkin pie flavor then topped with a cranberry and pecan compote and white chocolate. They’re the ultimate fall dessert!
So it’s no secret I love mini cheesecakes. In fact, they might be my favorite party dessert. They’re already bite size and can be dressed up in so many different ways.
This recipe is inspired by my first visit to Seattle. Kevin and I visited a shop, Macrina Bakery, and tried some of their seasonal fare. My favorite was the pumpkin cheesecake. It was topped with cranberry compote – a combination I had never tried before. I knew I had to find a way to make it at home!
Cheesecakes can be a little tricky to make, but with a few tips you’ll be making this recipe like a pro.
Tips for making Mini Pumpkin Cheesecakes
So the difference between my cheesecakes and typical cheesecakes are that mine are fluffier. My recipes say to beat your egg whites and fold them into the batter, incorporating more air pockets for a bouncier cheesecake. The only downside is that it means these cheesecakes are at higher risk of cracking and falling.
Here’s the thing – these cheesecakes will crack and fall, but only slightly. They settle into a little well that’s perfect for housing this delicious cranberry compote and white chocolate drizzle.
If you are planning on making and serving these cheesecakes on the same day, make the cranberry compote the night before and allow yourself at least two extra hours on the day of for these to chill. It will make this recipe go much smoother.
When making the crust, the texture before baking should be like kinetic sand. I add brown sugar here to help the crust cook and bind even better.
And the most important part – the whipping of the egg whites. So like I said before, this part is what controls the air pockets, the texture, the rise and fall of these cheesecakes. You’ll want to whip them until they’re nice and frothy, like pictured below.
I used to whip them into soft peaks, but I think this method is a little more foolproof and still gives that nice fluffy texture.
After baking, let them rest at room temperature for 20 minutes. Don’t skip this step and put them straight into the fridge to chill. Letting the temperature fall gradually will also help prevent sunken centers.
And there you have it – delicious mini pumpkin cheesecakes! They’re perfectly spiced and pair amazingly with the tart yet fruity cranberry compote and sweetness of the white chocolate.
Until next time. X
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup fresh orange juice
- 12 oz (about 3 cups) cranberries
- 3 leaves fresh sage
- 1/2 cup chopped pecans (optional)
- 1 cup graham cracker crumbs
- 4 Tbsp unsalted butter, melted
- 1/4 cup light brown sugar, gently packed
- 1/4 tsp salt
- 16 oz cream cheese, softened
- 1/2 cup light brown sugar, gently packed
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 3 eggs, yolks and whites separated
- 3/4 cup white chocolate chips, or white almond bark
- Place the granulated sugar, water, orange juice and sage in a medium saucepan and bring to a boil, stirring occasionally to dissolve the sugar.
- Add the cranberries and reduce heat to low, then remove the sage leaves.
- Cover the saucepan and simmer 10-15 minutes, until the cranberries have burst and the sauce thickens.
- Stir in the pecans.
- Remove from heat and let cool completely.
- Refrigerate until ready to use.
- Preheat the oven to 375°F and line a muffin tin with cupcake liners. This recipe makes about 16-18 regular mini cheesecakes.
- In a small bowl, mix the graham cracker crumbs, unsalted butter, brown sugar and salt. The texture should be like wet or kinetic sand.
- Place rounded tablespoons of the mixture into each cupcake liner and press down to make a crust.
- Bake for 8 minutes.
- Remove them from the oven and reduce the temperature to 350°F.
- In a large bowl or the bowl of a stand mixer, mix the cream cheese, brown sugar and granulated sugar until smooth.
- Add in the pumpkin puree, salt, cinnamon, nutmeg, allspice, and ground cloves and beat until fully incorporated.
- Beat in the egg yolks one at a time.
- In a separate bowl, whip the egg whites until nice and frothy and almost doubled in size (pictured).
- Gently fold them into the cheesecake mixture and divide among the cupcake liners.
- Bake 18-20 minutes, until the tops are dry and slightly cracked (pictured).
- Remove and rest at room temperature for about 20 minutes.
- Transfer to the fridge for a minimum of 2 hours to chill.
- To serve, gently melt the white chocolate chips, either with a double boiler or in a microwave in 30 second increments.
- Remove the cheesecakes from the liners and top with rounded spoonfuls of cranberry compote.
- Open the disposable pastry bag (or sandwich bag) and secure over a glass and pour in the melted white chocolate.
- Cut off a very small tip to immediately drizzle over the finished cheesecakes.
- cupcake liners
- disposable pastry bag or sandwich bag
- medium saucepan
- 2 12 cup muffin tins or 1 18+
- hand mixer or stand mixer with paddle and whisk attachment
- double boiler or small bowl for melting chocolate
The melted white chocolate will begin to flow from the pastry bag immediately. Cut off the tip only when you are ready to decorate, and decorate all at once. It will begin to harden over time.
Make the cranberry sauce the night before to save on time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Keywords: mini pumpkin cheesecakes, cranberry white chocolate pumpkin cheesecakes,