Recipe: Muffin Tin Pumpkin Cheesecake

updated Jan 21, 2020
Muffin Tin Pumpkin Cheesecake
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(Image credit: Sarah E Crowder)

For entertaining and potlucks, cheesecake is one of my go-to desserts. It’s easy to make yet feels special, and it’s more than suitable to make ahead since its characteristic texture actually requires a stay in the fridge. This year, for my annual Friendsgiving, I decided to give my trusty standby the holiday treatment by adding pumpkin and warming spices. Because if it doesn’t have added pumpkin spice, did it really happen? Even better, I made them crustless in a muffin tin, so they’re individually portioned for those who will want only one or two (or three), plus my gluten-free friends can enjoy them, too.

(Image credit: Sarah E Crowder)

The beauty of cheesecake is its dreamy, creamy texture, achieved by removing from the oven while still jiggly. By spraying the muffin tin with PAM Original Cooking Spray, I was able to cook the pumpkin cheesecakes until the edges were just set and the centers were custard-like, while still easily removing them from the pan. Bonus: Since PAM leaves *99 percent less residue than leading brands of margarine or bargain-brand sprays, cleaning the muffin cups was a cinch.

After chilling, I served this cheesecake-pumpkin pie hybrid with lightly sweetened whipped cream. They’re ideal party fare but leftovers also pair perfectly with coffee for an on-the-go breakfast – that is, if there’s any left over.

(Image credit: Sarah E Crowder)

Muffin Tin Pumpkin Cheesecake

Makes 12 mini cheesecakes

Nutritional Info


  • 16 ounces

    cream cheese, room temperature

  • 1/2 cup


  • 2 teaspoons


  • 1/2 teaspoon


  • 1/4 teaspoon


  • 1/4 teaspoon


  • 1/8 teaspoon


  • 1/8 teaspoon


  • 1/2 cup

    pumpkin puree

  • 1 teaspoon

    vanilla extract

  • 2

    eggs, room temperature

  • PAM Original Cooking Spray

  • Whipped cream, for serving


  1. Preheat the oven to 325°F and spray a 12-cup muffin tin with PAM Original Cooking Spray.

  2. Add the cream cheese, sugar, cornstarch, cinnamon, ginger, allspice, nutmeg, and cloves to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low until smooth. Add the pumpkin and vanilla and continue beating until just incorporated. Use a spatula to scrape down the sides of the bowl. With the mixer on low, add the eggs, one at a time, until just incorporated.

  3. Spray the muffin tin with PAM Original Cooking Spray and divide the batter between the muffin cups (about 1/4 cup each). Bake until the cheesecakes just start to pull away from the edges and the centers still jiggle, about 20 minutes. Move to a cooling rack to cool for 10 minutes.

  4. Spray a piece of parchment paper with PAM Original Cooking Spray and place on a baking sheet or large plate. Turn the muffin tin over the parchment, then gently turn the cheesecakes right-side up. Move to the refrigerator, uncovered, and chill at least 4 hours before serving with whipped cream.

Recipe Notes

  • Optional: Replace spices with 1 1/2 teaspoons pumpkin pie spice.
  • Make-ahead: Store in the refrigerator, uncovered, for up to 3 days before serving.
  • Afraid some of your guests may miss the crust? Serve alongside gingersnap cookies.
(Image credit: Sarah E Crowder)

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* Versus leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times