Baby Pumpkin Cheesecakes

Treats / Cakes / Desserts

Maple Syrup recipes for CRTT
24-30 portions
Metric Imperial



  • 237ml graham cracker or chocolate cookie crumbs
  • 30ml pure maple syrup from Canada
  • 30ml butter, melted lessen as needed


You may have leftover crust filling. Store in freezer. Keeps well.
  • 340g cream cheese, softened
  • 177ml pure maple syrup from Canada
  • 2 large eggs
  • 30ml semisweet chocolate, melted
  • 237ml fresh or canned pumpkin puree
  • 7ml ground cinnamon
  • 1.2ml ground nutmeg, optional
  • 1.2ml salt
  • .6ml allspice


Preheat the oven to 325º F. Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside.

To Prepare the Crust

  1. In a small bowl, mix together crumbs, maple syrup and butter. Spoon a think layer of crust filling into each cup. Using the handle of a whisk or spatula, pat crumbs down flat.
  2. Bake the crusts until set, about 8-10 minutes. Remove from oven and reduce heat to 300ºF.

To Prepare the Filling

  1. In the bowl of an electric mixer, blend together the cream cheese and maple syrup. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing until smooth.
  2. If piping pumpkin faces out of filling: Remove 1/4 cup of batter and mix with the melted chocolate. Set aside. If not, skip to next step.
  3. Add the pumpkin puree, cinnamon, nutmeg (if using), salt and allspice and mix until smooth. Pour the batter into a large measuring cup or container with a pour spout and divide among the cups to 3/4 full. Use pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.
  4. Bake the cakes for 16 to 20 minutes or until set around the edges with a dime-sized middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours. Unmold cheesecakes.


Garnish (optional): 1/2 teaspoon of maple sugar (to taste)

Pumpkin faces: To create the pumpkin faces on the baby cheesecakes, the recipe calls for you to melt 3/4 ounces of semisweet chocolate and add it to 1/4 cup of the cheesecake batter and then pour it into a pastry bag. Once the cheesecake batter is divided among the cups in the cheesecake pan and before baking, the recipe calls for you to pipe the chocolate batter onto pumpkin faces. I found this to be time-consuming and awkward. Admittedly, I’m not a pastry chef and I have little patience for these Martha Stewart kinds of projects. That said, the cheesecakes in their catalogs are lovely. And the technique is very doable.

Pumpkin faces for dummies: I tested the recipe a second time and decorated the pumpkin cheesecakes after they came out of the oven using store-bought decorating frostings in the tube. It was a whole lot easier and is something you can do with your kids.

For a year-round version, leave off the pumpkin faces and top the cheesecakes with some maple sugar.

You may have leftover crust filling. Store in freezer. Keeps well.