Classic Ramekin Pumpkin Cheesecake

Here is my favorite ramekin pumpkin cheesecake recipe, with a creamy, spiced pumpkin filling, a simple graham cracker crust, and individual portions that are perfect for fall entertaining.

These mini pumpkin cheesecakes are always a hit at our dinner parties. I love making them because everyone gets their own little dessert, and they’re so much easier to serve than slicing a whole cheesecake. Plus, they look really cute on the table!

What Kind of Pumpkin Purée Should I Use?

For this ramekin cheesecake, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of your recipe. Look for canned pumpkin purée in the baking aisle, with brands like Libby’s being a reliable choice. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and blending the flesh, but honestly, the canned stuff works just as well and saves you time. Just make sure to give it a good stir before measuring, as it can separate in the can.

Options for Substitutions

This mini cheesecake recipe is pretty forgiving when it comes to swaps:

• Graham cracker crumbs: No graham crackers? Try crushed vanilla wafers, digestive biscuits, or even crushed gingersnap cookies for a spicier crust. You’ll need about the same amount.
• Cream cheese: Make sure your cream cheese is at room temperature – this is really important for a smooth texture. If you’re in a pinch, you can soften it quickly in the microwave for 15-20 seconds.
• Pumpkin spice seasoning: Don’t have pumpkin spice? Mix together 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch each of ginger and cloves. You can also just use cinnamon alone if that’s all you have.
• Sour cream: Greek yogurt works as a great substitute here – just use the same amount. It’ll give you that same tangy flavor and creamy texture.
• Pumpkin purée: Make sure you’re using plain pumpkin purée, not pumpkin pie filling. If you can’t find it, sweet potato purée works well too, though the flavor will be slightly different.
• Brown sugar: You can use all white sugar instead of brown sugar if needed, though you’ll lose a bit of that molasses depth. Use the same measurements.

Watch Out for These Mistakes While Baking

The biggest mistake when making individual pumpkin cheesecakes is using cold cream cheese, which creates lumps that won’t smooth out no matter how much you mix – make sure your cream cheese sits at room temperature for at least an hour before starting.

Another common error is overbaking these little beauties, so start checking them around 20 minutes by gently shaking the ramekin – the center should have just a slight jiggle, not be completely set.

Don’t skip pressing your graham cracker crust firmly into the bottom of each ramekin, as a loose crust will mix into your filling during baking, and always use pumpkin purée (not pumpkin pie filling) to avoid an overly sweet result.

For the smoothest texture, let your cheesecakes cool completely at room temperature before refrigerating for at least 2 hours – this prevents cracking and gives you that perfect creamy consistency.

What to Serve With Ramekin Pumpkin Cheesecake?

These individual pumpkin cheesecakes are pretty perfect on their own, but a dollop of whipped cream on top makes them feel extra special for fall gatherings. I love adding a drizzle of caramel sauce or a sprinkle of cinnamon for that cozy autumn vibe. Since they’re already rich and creamy, they pair nicely with a hot cup of coffee or spiced chai tea. You could also crush up some extra graham crackers or gingersnap cookies to sprinkle on top for added crunch, or serve them alongside some vanilla ice cream if you’re feeling indulgent.

Storage Instructions

Refrigerate: These little pumpkin cheesecakes need to chill in the fridge to set properly anyway, so storage is easy! Keep them covered with plastic wrap or in an airtight container for up to 5 days. They actually taste even better after a day or two when all the flavors have had time to meld together.

Make Ahead: This is one of those desserts that’s perfect for making ahead of time. You can prepare these ramekin cheesecakes up to 3 days before you need them. Just wrap each ramekin individually with plastic wrap and store in the fridge until you’re ready to serve.

Freeze: Want to prep these even further ahead? These mini cheesecakes freeze really well for up to 2 months. Wrap each ramekin tightly in plastic wrap, then place in a freezer bag. When you’re ready to enjoy them, just thaw in the fridge overnight and they’ll be good as new.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 14-17 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

For the crust:

• 2 tbsp melted butter
• 1 tbsp packed brown sugar
• 1/3 cup graham cracker crumbs (about 2 crackers, crushed)

For the pumpkin cheesecake:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tbsp light brown sugar
• 1 tsp pumpkin spice blend
• 1 tbsp sour cream
• 2/3 cup canned pumpkin purée
• 1 large egg

Step 1: Prepare the Graham Cracker Crust

• 2 tbsp melted butter
• 1 tbsp packed brown sugar
• 1/3 cup graham cracker crumbs (about 2 crackers, crushed)
• Extra butter for greasing ramekins

Preheat your oven to 350°F (175°C).

If your graham crackers aren’t crushed, place them in a large plastic bag, seal, and crush them with a rolling pin or wine bottle until you have fine crumbs.

Melt the butter in a small bowl, then add the packed brown sugar and the crushed graham cracker crumbs.

Mix everything together to form the crust mixture.

Grease four ramekins with extra butter, then evenly distribute the mixture among the ramekins, pressing it firmly into the base of each.

Place the ramekins on a baking sheet and bake for 5 minutes, then let the crust cool slightly.

I like to press the crust down firmly with the bottom of a small glass to make a nice even layer.

Step 2: Make the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tbsp light brown sugar
• 1 tsp pumpkin spice blend
• 1 tbsp sour cream
• 2/3 cup canned pumpkin purée
• 1 large egg

While the crust cools, beat the softened cream cheese in a large stand mixer or with a hand mixer until it becomes light and fluffy—this should take about 3 minutes.

Next, add the granulated sugar, light brown sugar, and pumpkin spice blend to the bowl.

Beat the ingredients for another minute until well combined.

Then, add the sour cream and pumpkin purée, beating for an additional minute.

Finally, add the egg and beat on low speed just until it is incorporated, about 30 seconds.

For an extra smooth texture, I make sure my cream cheese is fully at room temperature before I start mixing.

Step 3: Fill Ramekins and Bake the Cheesecakes

• graham cracker crusts from Step 1
• cream cheese filling from Step 2

Pour the cream cheese batter evenly into the ramekins, spreading the filling over the baked graham cracker crusts.

Keep the ramekins on the baking sheet and return them to the oven.

Bake for 20 minutes at 350°F (175°C) until the cheesecakes are just set but still slightly jiggly in the center.

Step 4: Cool and Chill the Cheesecakes

Let the cheesecakes cool completely at room temperature in their ramekins.

Once they have cooled, transfer them to the refrigerator and chill for at least 2 hours before serving.

I always let the cheesecakes chill thoroughly as it helps develop the best texture and flavor.

Classic Ramekin Pumpkin Cheesecake

Delicious Classic Ramekin Pumpkin Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Calories: 950

Ingredients Method

Ingredients

  

For the crust:

• 2 tbsp melted butter
• 1 tbsp packed brown sugar
• 1/3 cup graham cracker crumbs (about 2 crackers, crushed)

For the pumpkin cheesecake:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tbsp light brown sugar
• 1 tsp pumpkin spice blend
• 1 tbsp sour cream
• 2/3 cup canned pumpkin purée
• 1 large egg

Method

 

1. Preheat your oven to 350°F (175°C). If your graham crackers aren't crushed, place them in a large plastic bag, seal, and crush them with a rolling pin or wine bottle until you have fine crumbs. Melt the butter in a small bowl, then add the packed brown sugar and the crushed graham cracker crumbs. Mix everything together to form the crust mixture. Grease four ramekins with extra butter, then evenly distribute the mixture among the ramekins, pressing it firmly into the base of each. Place the ramekins on a baking sheet and bake for 5 minutes, then let the crust cool slightly. I like to press the crust down firmly with the bottom of a small glass to make a nice even layer.
2. While the crust cools, beat the softened cream cheese in a large stand mixer or with a hand mixer until it becomes light and fluffy—this should take about 3 minutes. Next, add the granulated sugar, light brown sugar, and pumpkin spice blend to the bowl. Beat the ingredients for another minute until well combined. Then, add the sour cream and pumpkin purée, beating for an additional minute. Finally, add the egg and beat on low speed just until it is incorporated, about 30 seconds. For an extra smooth texture, I make sure my cream cheese is fully at room temperature before I start mixing.
3. Pour the cream cheese batter evenly into the ramekins, spreading the filling over the baked graham cracker crusts. Keep the ramekins on the baking sheet and return them to the oven. Bake for 20 minutes at 350°F (175°C) until the cheesecakes are just set but still slightly jiggly in the center.
4. Let the cheesecakes cool completely at room temperature in their ramekins. Once they have cooled, transfer them to the refrigerator and chill for at least 2 hours before serving. I always let the cheesecakes chill thoroughly as it helps develop the best texture and flavor.