Ingredients

3/4 cup graham cracker crumbs (I use Honey Maid)

1 tbsp sugar (for crust)

3 tbsp butter (melted and cooled slightly)

4 oz light cream cheese (room temperature)

1 cup pumpkin puree (100% pure, room temperature)

1/2 cup Greek yogurt (non-fat or 2%)

1/3 cup sugar (for filling)

1 egg (room temperature)

1 tsp vanilla extract

1 tsp cinnamon (freshly ground preferred)

1/4 tsp nutmeg

1/4 tsp cloves

Instructions

Step 1: Melt the butter in a small bowl and let it cool slightly for about a minute. In another bowl, combine the graham cracker crumbs with 1 tablespoon of sugar, then pour the melted butter over and stir until the mixture resembles wet sand that holds together when pressed. Set aside for the crust.

Step 2: In a medium bowl, combine the room-temperature cream cheese, pumpkin puree, Greek yogurt, 1/3 cup sugar, vanilla extract, cinnamon, nutmeg, and cloves. Beat with an electric mixer on medium speed for about 2 minutes until smooth and lump-free. Gently fold in the egg just until incorporated, avoiding overmixing.

Step 3: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into the bottom of each liner and press down gently to form an even base. Fill each liner about three-quarters full with 1.5 to 2 tablespoons of the pumpkin cheesecake filling.

Step 4: Bake the cheesecakes for 25 minutes. They are done when the tops are set but the centers still have a slight jiggle when you gently shake the pan. Remove from the oven and let them cool in the tin at room temperature for about 1 hour.

Step 5: Transfer the cooled cheesecakes to the refrigerator and chill for at least 2 hours to allow flavors to meld and texture to set. Enjoy immediately or store as needed.

Tips & Variations

Use full-fat cream cheese for a richer texture, or try sour cream instead of Greek yogurt for a tangier flavor.

Swap the spices with 2 teaspoons of pumpkin pie spice if you don’t have cinnamon, cloves, and nutmeg separately.

Try fragrant crust alternatives like vanilla wafer cookies or gingersnaps crushed in place of graham crackers.

Ensure all ingredients are at room temperature to avoid lumps and achieve a smooth filling.

Do not overbake to prevent cracks; the center should have a slight jiggle when done.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 5 days. It tastes even better the next day as the flavors develop. For longer storage, freeze individual slices wrapped in plastic wrap inside a freezer bag for up to 2 months. Thaw frozen slices in the fridge overnight or at room temperature for about 30 minutes before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, use plain 100% pumpkin puree because pumpkin pie filling already contains sugar and spices, which will affect the taste and balance of the cheesecake.

How do I prevent cracks on the cheesecake surface?

Make sure all your ingredients are at room temperature before mixing, avoid overmixing once the egg is added, and don’t overbake. Remove the cheesecake from the oven when the edges are set but the center still jiggles slightly.