Mini Pumpkin Cheesecakes (gluten-free, whole grain options)

These mini pumpkin cheesecakes have a delicious and easy homemade chocolate cookie crust and can be made gluten-free, whole wheat or with all-purpose flour.

Does everyone already have their Thanksgiving menu planned? I haven’t planned a thing. I don’t even know of anyone hosting a Thanksgiving dinner this year. I suppose I could host one myself but I did that one year and that was enough.

We have a one room apartment. It’s not a studio but an apartment with a living room / bedroom. And a huge kitchen, which is the same size as the bedroom / living room. I don’t mind the huge kitchen at all. :)

Mini Pumpkin Cheesecakes {gluten-free and whole grain options – can also be made with all-purpose flour!}

Hosting people in our small apartment stresses me out. People can lounge on our bed, sit on a tiny sofa for 2-3, or dilly dally in the kitchen. Which they of course do. Which distracts me and causes me to panic when I’m cooking 7 things at the same time and trying to time them all perfectly. So I think someone else with a bigger place can host. ;)

The crust is the same one I used in my mini Irish cream cheesecakes. I’ve made that crust so many times over the last year! Then about a month ago, I switched brands of cocoa powder and it resulted in some weirdness in the crusts. But only when making the buckwheat version!

Mini Pumpkin Cheesecakes {gluten-free, and whole grain options – can also be made with all-purpose flour!}

Instead of being a little bubbly like before, the crusts looked totally soupy in the oven. They magically firm up when you take them out of the oven and you can use a shot glass to press down the crusts (to remove the little holes from where it was bubbling). They taste great but it’s so weird. Nora suggested that maybe the new brand has some kind of filler but the ingredients of the two brands of cocoa powder are the same. So I’m totally at a loss on what could have caused that. Any ideas?

So up today we have a recipe that should be in contention for a place at your Thanksgiving table! Jamie from My Baking Addiction asked if I could post another pumpkin recipe so you have her to thank for these. :) I posted these mini pumpkin cheesecakes on her blog a few days ago and she’s nice enough to let me post them here as well, so here you go!

Mini Pumpkin Cheesecakes {gluten-free, whole grain options – can also be made with all-purpose flour!}

Mini Pumpkin Cheesecakes (gluten-free, whole grain options)

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Rated 5.0 by 3 readers
Mini Pumpkin Cheesecakes (gluten-free, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 cheesecakes

Ingredients

    For the crust:

  • 6 tablespoons (75 grams) raw sugar or granulated
  • 6 tablespoons (49 grams) buckwheat flour, whole wheat flour, 1-to-1 gluten-free baking flour, or all-purpose flour
  • 6 tablespoons (43 grams) Dutch-process cocoa powder
  • 4 1/2 tablespoons (63 grams) unsalted butter, softened
  • pinch of salt
  • For the filling:

  • 1 8-ounce package (225 grams) cream cheese, room temperature
  • 1/4 cup (50 grams) coconut sugar or brown sugar
  • 1/4 cup (50 grams) raw sugar or granulated sugar
  • 1 tablespoon molasses
  • 1 cup (240 grams) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs
  • For the ganache:

  • 1/2 cup (120 milliliters) whipping cream or heavy cream
  • 1 cup (170 grams) semi-sweet chocolate chips

Directions

    For the crust:

  1. Preheat the oven to 350 °F (175 °C) and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It'll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using whole wheat flour, gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.
  5. For the cheesecake:

  6. Turn the oven down to to 325°F (162 °C).
  7. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  8. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  9. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  10. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don't jiggle when the pan is tapped.
  11. Remove from the oven and let the cheesecakes cool in the pan.
  12. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  13. Refrigerate the cheesecakes in an airtight container for up to 3 days.
  14. For the ganache:

  15. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  16. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  17. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

Notes

  • For gluten-free: use buckwheat or a gluten-free 1-to-1 baking flour.

Source: My post on My Baking Addiction - Mini Pumpkin Cheesecakes

Recipe by  | www.texanerin.com

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30 comments on “Mini Pumpkin Cheesecakes (gluten-free, whole grain options)” — Add one!

  • Colleen (Souffle Bombay) says
    November 30, 2015 @ 5:13 pm

    Wow, these are gorgeous!! The addition of the ganache on top accented with the chips…fantastic! Your photos are gorgeous!

    Reply
  • Athena PN says
    November 9, 2015 @ 7:56 pm

    LOVE these – the mini aspect for portion control is great for our diabetic-friendly Thanksgiving’s dessert course. The sugars are lower glycemic index sugars & since the cakes are wee & served after a protein-based meal I think we’ve got a WINNER! A few bites of modest sugar once in a while can be rewarding without being habit-forming: thanks SO much, Erin!

    Reply
    • Erin replies to Athena PN
      November 9, 2015 @ 9:09 pm

      Oh, I’m so happy to hear that! I hope that your family will enjoy them. I know very little about diabetic-friendly baking so it’s great to know that at least one of my desserts qualifies. :) Thanks so much for the kind comment and have a great Thanksgiving!

      Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    November 9, 2015 @ 12:15 pm

    These look amazing. I love everything about them — pumpkin, cheesecake, that crust. Mmm. Until last year, I hosted Thanksgiving every year, and practically had it down to a science. But when my kids and I moved away from the rest of our family, it wasn’t practical anymore. Maybe once I buy a house that will change though … But for now? We’ll just celebrate a few times.

    Reply
  • Raia says
    November 7, 2015 @ 3:37 am

    Ug. Why must I see these right before bed? Oh well… breakfast! :)

    Reply
    • Erin replies to Raia
      November 7, 2015 @ 9:24 pm

      Sounds good! Pumpkin does has vitamins. ;)

      Reply
  • Heather | All Roads Lead to the Kitchen says
    November 7, 2015 @ 1:23 am

    These are pretty much the cutest little cheesecakes I’ve ever seen, and I love the pumpkin chocolate combo. I have no clue why it was funky for you this time, but I definitely wouldn’t have known if you hadn’t said anything…they look pretty darn perfect.

    Reply
  • Cyndi - My Kitchen Craze says
    November 6, 2015 @ 10:02 pm

    These have to be the cutest cheesecakes ever. They look perfect and gorgeous for Thanksgiving!! Love the spongy crust too. Yum!

    Reply
  • Michelle @ blackberry babe
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    says
    November 6, 2015 @ 4:04 am

    Oh my gosh, these are ridiculously gorgeous!

    Reply
  • June @ How to Philosophize with Cake says
    November 6, 2015 @ 3:24 am

    I have no idea what I want to make for Thanksgiving this year. I’ll probably just make everything I think of and save the leftovers for myself :P These look perfect, chocolate + pumpkin are truly soul mates :)

    Reply
  • Amy Stafford says
    November 6, 2015 @ 2:45 am

    These are the prettiest little cheesecakes. Like little cups of art, and I want to gobble them all up!

    Reply
    • Erin replies to Amy Stafford
      November 7, 2015 @ 9:22 pm

      Aww, thanks! What a nice thing to say. :)

      Reply
  • Kimberly @ The Daring Gourmet says
    November 6, 2015 @ 2:07 am

    WOW, those look amazing!! Love the use of buckwheat flour, it’s something I’ve used once or twice but really should do some more experimenting with it!

    Reply
  • Sharon @ What The Fork Food Blog
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    says
    November 6, 2015 @ 2:00 am

    OHMYGOSH I’m drooling over these mini cheesecakes – they look perfectly amazing!

    Reply
  • Justine | Cooking and Beer says
    November 6, 2015 @ 1:36 am

    I have been stalking these cheesecakes on social media ALL DAY! They are soooo perfect!

    Reply
  • Charlotte Moore
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    says
    November 6, 2015 @ 1:30 am

    My husband LOVES chocolate and he loves cheesecake. HA! Never have put them together.

    We usually got to our sons next door and our daughter in law’s family comes too. This year we are going to visit our youngest son instead. I just want to get away from that huge meal. I get tired of that kind of food very quickly.

    Reply
    • Erin replies to Charlotte Moore
      November 7, 2015 @ 9:20 pm

      Ooh! You have to put them together. Do it for your husband. ;) Your son lives next door? That’s convenient! :D

      Reply
  • Medeja says
    November 5, 2015 @ 10:23 pm

    They look cute and absolutely delicious!

    Reply
  • Ashley @ Wishes & Dishes says
    November 5, 2015 @ 10:08 pm

    Ugh I remember hating hosting people in our little apartment! so I just never did it LOL oh these looks so good right now! They came out perfect! Anything mini always looks so cute :)

    Reply
    • Erin replies to Ashley @ Wishes & Dishes
      November 7, 2015 @ 9:18 pm

      That’s been my method of dealing with it for the last several years. My life is so much easier now. ;)

      Reply

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