1. Prepare the Crust: The foundation of a good cheesecake starts with a solid, flavorful crust. For these mini pumpkin pie cheesecakes, the crust is made with graham cracker crumbs, sugar, melted butter, and a touch of cinnamon. The cinnamon adds a warm, comforting spice that perfectly complements the pumpkin pie flavor of the filling. To make the crust, begin by preheating the oven to 350°F (176°C). Line a standard-sized muffin tin with 12 cupcake liners or spray each mini cheesecake tin cup with non-stick cooking spray.

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the crumbs are evenly moistened, creating a slightly wet, sandy texture. Once the mixture is ready, divide it evenly among the muffin cups or mini cheesecake tin cups. Use the back of a spoon to press the crumbs down gently, creating an even, compact base. Bake the crust for 8-10 minutes, just until it’s golden and set. Once done, remove the tin from the oven and set it aside. Leave the oven at 350°F as it will be needed for baking the cheesecakes.

2. Make the Cheesecake Layer: The cheesecake layer is the heart of this dessert, offering a rich and creamy texture that contrasts beautifully with the crunchy crust and the soft pumpkin filling. To make this layer, beat together the softened cream cheese and sour cream in a medium bowl at medium speed until smooth and creamy. The sour cream adds a bit of tanginess, balancing out the richness of the cream cheese. Next, add the granulated sugar and vanilla extract, mixing until combined. Then, add the eggs one at a time, ensuring each one is fully incorporated before adding the next. It’s important not to overmix the batter at this stage to avoid incorporating too much air into the mixture, which could affect the cheesecake’s texture.

Once the cheesecake mixture is smooth, scoop out ¼ cup of the batter and set it aside in a small bowl. This portion of the filling will be used later for the pumpkin layer. Pour the remaining cheesecake filling evenly over the graham cracker crust in each muffin cup. Use a spoon or small spatula to smooth the top of each layer, ensuring an even spread.

3. Make the Pumpkin Pie Layer: This is where the magic of fall happens – the pumpkin pie filling. The pumpkin layer brings all the flavors of pumpkin pie with a smooth and spiced filling that is rich but not too heavy. In a medium-sized bowl, beat together the pumpkin puree and one large egg until smooth. The pumpkin puree is naturally sweet and adds a deep, comforting flavor to the cheesecake. Add the brown sugar, pumpkin pie spice, and ground cinnamon to the pumpkin mixture, stirring until everything is well combined. The pumpkin pie spice, with its blend of cinnamon, nutmeg, and cloves, gives the filling its warm, aromatic flavor that’s quintessentially fall.

Now, take the ¼ cup of cheesecake filling that you set aside earlier and gently fold it into the pumpkin mixture. This helps create a beautiful swirl between the two layers, offering a creamy texture in every bite. Be sure not to overmix; you want the pumpkin and cheesecake filling to stay distinct and create a marbled effect when baked.

Carefully spoon the pumpkin mixture over the cheesecake layers in each cup. Use the back of a spoon to gently spread it into an even layer on top of the cheesecake layer. This layer will bake into a smooth, creamy filling that sits perfectly atop the cheesecake.

4. Bake the Mini Pumpkin Pie Cheesecakes: Once the crust and filling layers are assembled, it’s time to bake the mini pumpkin pie cheesecakes. Place the muffin tin or mini cheesecake tin on the middle rack of your preheated oven. Bake the cheesecakes for about 25 minutes or until the edges are set, and the center is slightly jiggly. The cheesecake should be firm around the edges but have a soft, almost custard-like texture in the center. Be careful not to overbake, as this can cause the cheesecakes to become dry.

Once done, remove the cheesecakes from the oven and let them cool completely at room temperature. The cheesecakes will continue to set as they cool. After they have cooled to room temperature, transfer them to the fridge and let them chill for at least 4 hours. The chilling process allows the flavors to meld and gives the cheesecakes the creamy, smooth texture that makes them so delightful.

5. Garnish and Serve: Before serving, top the mini pumpkin pie cheesecakes with a dollop of whipped cream for a light and fluffy contrast to the rich, spiced filling. You can also sprinkle a little pumpkin pie spice or ground cinnamon on top for extra flavor. If you’re a fan of nuts, chopped pecans make a lovely garnish, adding a bit of crunch and flavor that pairs perfectly with the creaminess of the cheesecake and the pumpkin pie spices.

Serve the cheesecakes chilled, and watch them disappear as your guests savor each bite. These mini cheesecakes are not only delicious but also visually stunning, making them a perfect addition to any fall celebration or holiday gathering.