Mini Pumpkin Spice Latte Cheesecakes

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Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!

Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!

Thanksgiving is just around the corner and I have the perfect dessert for you to make! These mini pumpkin spice latte cheesecakes are my type of party dessert. They have to be made ahead of time and they require no slicing and serving. My family always serves a pumpkin dessert at Thanksgiving dinner. These pumpkin spice latte cheesecakes will be a nice change from the traditional pumpkin pie this year.

Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!

The pumpkin spice latte cheesecake starts with a delicious thick, buttery graham cracker crust, which adds a caramel flavor. Then there is a layer of smooth, creamy espresso cheesecake. The espresso adds a bitterness that perfectly complements and balances the rest of the dessert. On top is a layer of rich pumpkin cheesecake. This layer has the tang of the cream cheese coupled with the sweet earthiness of the pumpkin. The addition of pumpkin spice enhances the pumpkin flavor and adds warmth to the cheesecake. A dollop of whipped cream and a sprinkle of pumpkin pie spice complete these mini pumpkin spice latte cheesecakes.

Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!

I love making mini cheesecakes because they’re way less stressful than making a whole cheesecake. No water bath or springform pan. All you need is a cupcake pan and some cupcake liners. The smaller size means less time in the oven, which means less chance of cracking. You still need to pay close attention to baking time though. Make sure you turn the oven off when the sides have started to puff up and set and the centers aren’t quite set. This is why you have to make cheesecake ahead of time. It gives the cheesecake time to slowly cool and then refrigerate to set up completely. This helps give the cheesecakes that rich, creamy texture. Who is a fan of less dishes and less hands on serving time? I know I am! That’s why I love these mini pumpkin spice latte cheesecakes so much! Just place them on a serving tray and you’re good to go. No trying to get it out of the springform pan without ruining it, no cutting it into slices, no heating up a knife and drying it off in between every slice.

Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!
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Mini Pumpkin Spice Latte Cheesecakes
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. The perfect make-ahead Thanksgiving dessert!
Course: Cheesecake
Servings: 24 cupcakes
Author: Carolyn
Ingredients
Graham Crust
  • 1 cup (125 grams) graham cracker crumbs
  • 3 Tablespoons sugar
  • 1/4 cup (2 ounces) melted butter
Espresso Cheesecake
  • 1-8 ounce package cream cheese, room temperature
  • 1/2 cup (66 grams) sugar
  • 1/2 Tablespoon flour
  • 2 Tablespoons sour cream
  • 1/4 teaspoon vanilla
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon espresso powder
  • 1 Tablespoon boiling water
Pumpkin Cheesecake
  • 2-8 ounce packages cream cheese, room temperature
  • 1/2 cup (100 grams) sugar
  • 1/4 cup (45 grams) brown sugar
  • 1 Tablespoon flour
  • 1-15 ounce can pumpkin (100% pure pumpkin not pumpkin pie filling)
  • 1 1/2 teaspoons pumpkin pie spice extract
  • 3 large eggs
  • Optional: whipped cream, pumpkin pie spice
Instructions
  1. Preheat oven to 350°
  2. Line 24 cupcake cups with liners
Graham Crust
  1. In a small bowl, combine the graham crumbs and the sugar.
  2. Add in the melted butter and stir until combined.
  3. Place approximately 1 Tablespoon of crumbs per cupcake liner.
  4. Use a mason jar or the back of a spoon to flatten the graham crust.
Espresso Cheesecake
  1. In a medium mixing bowl, use an electric beater to mix the cream cheese and sugar until smooth.
  2. Add in the flour, sour cream, and vanilla. Beat just until combined.
  3. One at a time, mix in the egg and egg yolk. Beat just until combined.
  4. Combine the espresso powder and boiling water. Add to the cream cheese mixture. Beat in just until combined.
  5. Drop approximately 1 Tablespoon of espresso cheesecake into each cupcake liner. Smooth flat if necessary.
Pumpkin Cheesecake
  1. In a large mixing bowl, use an electric beater to mix the cream cheese and sugar until smooth.
  2. Add in the flour, pumpkin, and pumpkin pie spice extract. Beat just until combined.
  3. One at a time, mix in the eggs. Beat just until combined.
  4. Drop approximately 1/4 cup of pumpkin cheesecake into each cupcake liner. Smooth flat if necessary.
  5. Bake the cheesecakes at 350° for 25-28 minutes or until the edges have set and puffed up. The middle shouldn't be quite set yet.
  6. Turn the oven off and crack the door open. Leave in the oven for 15 minutes.
  7. Remove the cheesecakes from the oven and place them on a wire rack to cool completely.
  8. Once cool, remove from the muffin tin and place them in the refrigerator for 8 hours or overnight.
  9. Serve with whipped cream and pumpkin pie spice if desired.

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Mini Pumpkin Spice Latte Cheesecakes: A buttery graham cracker crust, a layer of espresso cheesecake, and a layer of rich, creamy pumpkin cheesecake flavored with pumpkin spice. Serve with a dollop of whipped cream and a sprinkle of pumpkin spice. The perfect make-ahead Thanksgiving dessert!

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