If you're in the mood for a , allow us to introduce you to these mini pumpkin cheesecakes. These are just about the cutest thing you can bring to ! And they're much easier to make and serve than any full-sized . To shave a few minutes off of the prep time, grab a box of prepared graham cracker crumbs, or add a custom spin by swapping the graham crackers for another variety of cookie in the crust. Try pecan sandies, gingersnaps, or even Oreos! (You’ll need about 1 cup of crumbs.)

How to make mini pumpkin cheesecakes:

Making mini pumpkin cheesecakes isn’t all that different from preparing a standard . It just requires using smaller amounts of the same ingredients and using a muffin pan in place of the springform pan. Line the 12-cup muffin pan with foil or paper liners in order to make easy work of removing the mini cheesecakes from the pan. One other thing to remember about scaling down is that you won’t use the entire can of , which means it's a perfect opportunity to try a  with what's leftover.

How long do you bake mini pumpkin cheesecakes?

Mini cheesecakes cook much more quickly than a standard cheesecake and take about 10 to 12 minutes to bake.

Like a full-sized cheesecake, the jiggle test is the best way to tell if these mini cheesecakes are done. Give the muffin tin a gentle shake, and the centers of the cheesecakes should jiggle just slightly. 

How do you get mini cheesecakes out of the tin?

Mini cheesecakes are notoriously difficult to pry out of a muffin tin. That's why we used muffin liners for these! The liners make it super easy to pull the cheesecakes out of the pan, without any fear of the crust hanging behind. Just be sure to remove the liners before you top with whipped cream and serve 'em to guests.

Can you make mini pumpkin cheesecakes ahead of time?

You sure can! You can make these mini cheesecakes up to two days in advance. The easiest way to store them? Keep the cheesecakes in the muffin tin and cover the whole pan well in plastic wrap.