Enjoy this Mini Pumpkin Cheesecake RecipeWritten by Lillian Tram on October 24th, 2014
On October 21st, we celebrated National Pumpkin Cheesecake Day and in honor of that wonderful dessert, I would like to share a recipe that I adapted from one found on A Family Feast.
Cheesecake is awesome any time of year, but add some delicious pumpkin and voila! You have an exceptional and festive treat! Best of all, these Mini Pumpkin Cheesecakes do not have to be baked in the oven – which is great if it’s still hot and humid in your neck of the woods.
Ready for some Mini Pumpkin Cheesecakes?
Gosh, I am! But first, have you ever wondered how pumpkins became a part of our fall festivities?
You may be surprised to learn where the tradition of carving pumpkins came from! Originally, the people of Ireland and Scotland used hollowed-out turnips, placing embers or candles inside. This quickly became a popular Halloween decoration, as tradition suggested that the jack-o-lanterns would ward off evil spirits. These carved out pumpkins were also intended to represent the souls of the dead.
It was the Irish who brought this tradition to America, replacing the turnips with pumpkins which were easier to carve and more plentiful in the new world. Eventually, people began carving scary faces and other holiday designs on their jack-o’-lanterns.
Easy No-Cook Pumpkin Recipe
First of all, I adore the little glasses shown in the pictures but wouldn’t these be exceptional in some miniature hollowed out pumpkins? Adorable! If I get around to making some, I will be sure to post some pictures for you here! For now, raid the china cabinet or the pantry and choose some interesting glassware for your festive pumpkin treats.
Adapted from A Family Feast
Mini Pumpkin Cheesecakes
(makes approximately 100 ounces)
- One package of honey graham crackers
- ½ stick butter, softened
- Two tablespoons of granulated sugar
- Two tablespoons of light brown sugar (dark brown if you desire a richer flavor)
- One 8-ounce package of cream cheese, softened
- One 15-ounce can of pumpkin
- Two teaspoons of pumpkin pie spice
- One 1-ounce package of sugar free cheesecake-flavored instant pudding mix (or 1/3 of any regular instant pudding)
- One 14-ounce can of sweetened condensed milk
- One 12-ounce container of frozen whipped topping or Cool Whip, (you can buy a little extra to use as a garnish, if you like)
- Cinnamon Sticks, for garnish
Directions for Mini Pumpkin Cheesecakes:
Grind the graham crackers in a food processor until blended into fine crumbs, adding the melted butter and sugars, pulsing until combined.
Put a heaping spoonful of crumbs into each cup and placein the refrigerator while you preparing the filling.
Using a stand mixer equipped with a paddle, beat the cream cheese until creamy and light.
Add pumpkin, spice blend and pudding mix, beating until well-mixed.
Add the condensed milk and mix again.
Using the wire whisk that attaches to your stand mixer, add the tub of whipped topping. Blend well.
Place in the refrigerator for one hour, allowing the mixture to set.
With a large pastry bag and tip, cover the graham cracker crust in each glass with the whipped pumpkin mixture. Refrigerate until you are ready to serve these mini treats.
Before serving, garnish with additional Cool Whip, Cinnamon sticks, and/or Cinnamon sprinkles.