Name: Mini Pumpkin Cheesecakes With Streusel Topping
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoon unsalted butter, melted; 8 oz cream cheese, softened; ½ cup granulated sugar; 1 cup pumpkin puree; 1 teaspoon pumpkin pie spice; 1 large egg; ½ cup all-purpose flour; ¼ cup brown sugar; 2 tablespoon cold unsalted butter, cubed; ¼ teaspoon cinnamon

Hey y'all! If you're searching for a fall-inspired treat that's equal parts creamy, spiced, and irresistibly crumbly, these Mini Pumpkin Cheesecakes With Streusel Topping are for you. They make a fantastic party dessert, indulgent snack, or holiday showstopper—think Thanksgiving, Friendsgiving, or any cozy weekend in. The smooth spiced cheesecake, buttery graham crust, and sweet pecan streusel topping will have everyone reaching for seconds. Let's get cooking!

Why You'll Love This Mini Pumpkin Cheesecakes With Streusel Topping Recipe

Creamy, spiced pumpkin cheesecake with a buttery graham cracker crust and crunchy streusel topping.
Individually portioned—perfect for parties, potlucks, and easy serving!
Simple ingredients and step-by-step directions for stress-free baking.
Ready in just under an hour, including prep and bake time.
Make-ahead friendly—these mini cheesecakes taste even better after chilling overnight!

Ingredients for Mini Pumpkin Cheesecakes With Streusel Topping

For the crust:

1 cup (100g) graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons (56g) unsalted butter, melted

For the pumpkin cheesecake filling:

8 oz (226g) cream cheese, softened
½ cup (120g) canned pumpkin puree
⅓ cup (66g) brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
⅛ teaspoon salt

For the streusel topping:

¼ cup (32g) all-purpose flour
¼ cup (53g) brown sugar
½ teaspoon ground cinnamon
2 tablespoons (28g) unsalted butter, cold & cubed
¼ cup (28g) chopped pecans

Mini Pumpkin Cheesecakes With Streusel Topping – Directions

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: 12 mini cheesecakes

Step 1: Make the Graham Cracker Crust

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and look like wet sand.
Spoon about 1 tablespoon of the mixture into each liner. Use the bottom of a glass to press firmly into an even layer.

Step 2: Prepare the Pumpkin Cheesecake Filling

Beat the softened cream cheese in a mixing bowl until smooth and creamy, about 2 minutes.
Add pumpkin puree, brown sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until just combined and smooth—don’t overmix.
Divide the batter evenly among the lined muffin cups, filling each about ⅔ full.

Step 3: Make the Streusel Topping

In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly.
Stir in chopped pecans.
Sprinkle the streusel generously over each cheesecake.

Step 4: Bake Your Mini Pumpkin Cheesecakes With Streusel Topping

Bake for 22-25 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven. Cool on a wire rack to room temperature, then refrigerate for at least 2 hours to set before serving.

Notes for Mini Pumpkin Cheesecakes With Streusel Topping

Use brick-style cream cheese (not whipped)—it gives your cheesecakes the creamiest texture (cheesecake tips from King Arthur Baking).
For best presentation, peel cupcake liners before serving.
Don’t skip cooling and chilling; it helps the mini pumpkin cheesecakes firm up perfectly.

Variations on Mini Pumpkin Cheesecakes With Streusel Topping

Gluten-Free: Use gluten-free graham crackers and flour.
Nut-Free: Omit pecans, or sub with sunflower seeds or additional oats.
Chocolate Swirl: Swirl melted chocolate into the cheesecake batter before baking for a decadent twist.

Required Equipment for Mini Pumpkin Cheesecakes With Streusel Topping

12-cup muffin tin
Cupcake liners
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Pastry blender or fork

Storage Instructions for Mini Pumpkin Cheesecakes With Streusel Topping

Store mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 5 days. Freeze (without the streusel for best texture) for up to 2 months; thaw overnight in the fridge before serving.

Serving Recommendations & Pairings for Mini Pumpkin Cheesecakes With Streusel Topping

Top each with a dollop of whipped cream or drizzle with caramel sauce.
Pair with hot spiced apple cider, pumpkin spice lattes, or a glass of dessert wine.
Accent your dessert table with an assortment of small fall-themed treats for variety.

Pro Tips for the Best Mini Pumpkin Cheesecakes With Streusel Topping

Don’t overbeat the batter; overmixing can cause cracks (mini cheesecake baking tips).
For extra crunch, toast pecans before adding to the streusel.
Bake on the middle rack for even cooking and best texture.

FAQ: Mini Pumpkin Cheesecakes With Streusel Topping

Can I use fresh pumpkin?
Yes, but make sure it’s thoroughly pureed and drained—canned pumpkin is recommended for consistency (more about pumpkin puree).
My cheesecakes are sinking—what happened?
This usually happens if the batter is overbeaten or if they’re underbaked. Chill fully for best results.
Can I make these in advance?
Absolutely! These mini cheesecakes taste even better when chilled overnight, making them a great make-ahead dessert.

Mini Pumpkin Cheesecakes With Streusel Topping