Looking for a pumpkin cheesecake that is delicious and easy to make? These individual Pumpkin Cheesecakes in ramekins just can't go wrong, no matter if you are a novice in the kitchen or experienced baker!
This is a great recipe but if you still want to look for other easy pumpkin desserts, check out also my Pumpkin Chocolate Cheesecake and the Pumpkin Tiramisu!
What makes this recipe great
- The individual Pumpkin Cheesecakes are so much easier to bake than any pan cheesecake: they are quicker and less messy to serve.
- Also they are single portions so no worries there in terms of slicing.
- They are also very tasty and full of autumn flavours, thanks to the spices in the filling.
Tips to make the filling
You can make the filling in two different ways, depending on your preference.
If you use canned pumpkin puree, you can mix the ingredients in a bowl with a mixer. But if you prefer to use roasted pumpkin, which sometimes may be quite dense, you may prefer to mix the filling ingredients in a food processor. The only downside of the second method is that the cheesecakes might crack easier during the baking. This can be fixed with the decoration.
Tips to bake the cheesecakes
Place the filled ramekins in a baking dish and pour water to cover well the bottom of the dish. Bake for about 60 minutes at 320ºF or 160ºC.
The cheesecakes are ready when the tops start becoming golden around the edges and the middles are just set. Be careful not to overbake them as the consistency will become too stiff.
I really hope you would like these Individual Pumpkin Cheesecakes!
Let me know in the comments what you think of the recipe. If you made it, I would really appreciate your feedback!
Here are some more pumpkin recipes that you might like:
📝 Recipe
Individual Pumpkin Cheesecakes
Ingredients
For the crust:
- 2 tbsp/ 25 g butter, melted
- ¼ cup/ 30 g walnuts, ground
- 1 oz/ 30 g cookie crumbs, see notes
For the filling:
- 10,5 oz/ 300 g cream cheese
- ½ can/ 120 g pumpkin puree, see notes
- 1 egg
- 3 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice, see notes
For the topping:
- 2 tablespoon liquid honey , or maple syrup
- whipped cream , for piping
- pumpkin pie spice, for sprinkling
Instructions
Crust:
- Preheat oven to 160º C/ 320º F.
- In a bowl combine ground walnuts, cookie crumbs and melted butter. Mix very well. Divide the mixture between 4 ramekins and press it to the bottoms. Set aside while preparing the filling.
Filling:
- In a food processor combine all ingredients, except the egg and pulse for few seconds. Scrape the sides of the bowl with a spatula and then add the egg. Pulse again, until smooth.
- Alternatively mix the ingredients in a bowl, following the same method (add the egg last).
- Divide the filling between the ramekins and smooth the tops.
- Place the cheesecakes in a baking dish. Pour water in the dish to cover well the bottom. Make sure the water won't reach the top of the ramekins.
- Bake for about 1 hour or util the edges start becoming golden and the center of the cheesecakes is just set.
- Let them cool for ½ hour inside the oven, with the door open slightly. When they reach room temperature, cover each one with film and transfer them to the fridge for 4-6 hours.
- Before serving top the cheesecakes with honey, then pipe some whipped cream on top and sprinkle with spices.
- Store them for 3-4 days in the fridge, covered with cling film. You can freeze them for up to 3 months.
Notes
- For the crust you can also use graham crackers instead of cookie crumbs: you would need 8 crackers or 2 sheets.
- Pumpkin: you can also use 4,2 oz/ 120 g roasted pumpkin instead of puree.
The filling can be prepared with a food processor or with a mixer. Food processor is recommended if using roasted pumpkin. - See how to make your own pumpkin pie spice in this post.
- Low carb/ keto version: Use only walnuts for the crust (double the quantity) or substitute the cookie crumbs with almond meal or almond flour. Substitute the sugar with same quantity of xylitol or 4 tablespoon erythritol. Skip the honey or use keto maple syrup.
- If you want to make a standard cheesecake, double the ingredients for a 7-8 inch cake pan.
Regina says
Hi Daniela,
Oh my goodness, these are little dishes of pumpkin heaven! And so simple to make, too. Unlike many cheesecakes, these weren't heavy at all and the pumpkin flavor and sweetness level were just right. I didn't have any nuts on hand, so I used the full 60g of nilla wafer cookies with a bit of shredded coconut to jazz it up. (I'll definitely use pecans next time.) And instead of topping the cheesecakes with maple syrup, I added it into the filling instead, which made the filling creamier, I noticed. I had too much filling for the four ramekins called for, enough for two extra dishes though those didn't get a cookie crust. They baked up beautifully and smelled divine. I'll make these delicious wonders again and again.
Daniela says
Hi Regina, I am so happy you liked the recipe! I love the changes you made, they sound really nice. Thanks for sharing 🙂