Print Options:

Pumpkin Cheesecakes with Graham Cracker Crust

Yields4 ServingsPrep Time1 hr 5 minsCook Time1 hrTotal Time2 hrs 5 mins

Spice up your usual cheesecake with a bit of pumpkin purée and spices. Made into minis and surrounded by a rich, chocolate graham cracker crust, these tarts are a perfect update to your usual holiday dessert. Top them with toasted hazelnuts for an added crunch.

Pumpkin Cheesecakes with Graham Cracker Crust

 ¾ cup chocolate graham cracker crumbs (from chocolate graham crackers)
 ½ cup hazelnuts finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 3 tbsp Colavita Extra Virgin Olive Oil
For the filling:
 1 ½ cups pumpkin puree
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 1 tsp vanilla
 1 tbsp bourbon (optional)
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ tsp ground ginger
 3 8 oz packages cream cheese, at room temperature
For the crust:

Stir together crumbs, hazelnuts, sugars and olive oil in a bowl until combined well. Press crumb mixture evenly into the bottoms of 4 mini tart pans.


Chill the crusts for about 1 hour.

For the filling:

Put the oven rack in the middle position and preheat the oven to 350°F.


Whisk together pumpkin, eggs, brown sugar,cream, vanilla, and bourbon (if using) in a bowl until combined.


In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.


Reduce speed to medium, then add pumpkin mixture and beat until smooth.


Pour filling into crust, smoothing the tops. Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. Sprinkle with cocoa toasted hazelnuts.

Nutrition Facts

Servings 4