These Mini Pumpkin Cheesecakes feature a smooth, creamy, and perfectly spiced pumpkin cheesecake filling that sits on top of a gingersnap cookie crust. This dessert is perfect for any Fall and holiday gathering!
This recipe was originally published in November of 2020, but was updated on October 5, 2021 with newer content and fresh pictures.
These pumpkin cheesecake bites take the flavors of a pumpkin pie and smashes it with a smooth and creamy cheesecake base.
Mixed into the filling you have pumpkin puree, pumpkin spice, and cinnamon to get that ultimate Fall flavor. And to take these mini cheesecakes over the top, the crust is made out of gingersnap cookies instead of graham cracker crumbs.
Craving even more pumpkin recipes now? Then check out these: pumpkin banana bread, pumpkin shortbread bars, and pumpkin oatmeal cookies.
Why You'll Love This Mini Pumpkin Cheesecake Recipe:
- It sits on top of a gingersnap cookie crust instead of a graham cracker crust.
- Both pumpkin spice and pumpkin puree are used in the filling.
- The cheesecake is perfectly smooth and creamy.
- They're easily made inside of a muffin pan.
- They pair perfectly with whipped cream or even a salted caramel sauce!
One of the reasons why I love mini cheesecakes is because they bake so much faster compared to a regular sized cheesecake. You do not need a water bath either and they can bake directly in a muffin pan.
With November and December being pretty much dominated by all things pumpkin, these pumpkin cheesecakes would be the perfect addition to any of your holiday gatherings!
Baking Tips:
- Muffin Pan: Use a 12-count muffin pan (no cheesecake springform pan needed) lined with cupcake liners. This recipe makes 12 mini cheesecakes.
- Room Temperature Ingredients: You want both your cream cheese and egg to be at room temperature before you start baking. I always recommend pulling these ingredients out of the refrigerator 1 hour before baking.
- Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
- Pumpkin Puree: This is not the same as pumpkin pie filling. Pumpkin puree contains just one ingredient: pumpkin, and that is what we want.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Homemade Whipped Cream: An optional topping for the cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
Ingredients Needed:
Here are some of the ingredients we'll need:
- Ginger Snap Cookies: Just buy a box from your local grocery store.
- Sugars: Both brown sugar and granulated sugar are used. If you don't have brown sugar (which is used in the crust) then you can substitute it with the granulated.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Pumpkin Pie Spice: Either store-bought or homemade (simply combine 1/2 tsp of cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves to make 1 tsp of pumpkin pie spice).
- Pumpkin Puree: I recommend Libby's Pumpkin Puree (not sponsored). I love the flavor and the moisture it adds to the cheesecakes.
How To Make Pumpkin Cheesecake:
- Gingersnap Crust: In a food processor or blender process the gingersnap cookies until very fine crumbs. Pour the crumbs into a medium-sized bowl and mix in the brown sugar, melted butter, and vanilla extract. Divide the cookie crumb mixture evenly amongst your prepared muffin pan, pressing the crumbs down firmly. Bake for 5 minutes.
- Cheesecake Filling: Cream together the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on med-high speed in the bowl of an electric stand mixer until smooth. Scrape down the sides of the bowl and mix in the pumpkin puree. Then add the egg, mixing just until combined.
- Bake: Evenly distribute the pumpkin cheesecake filling over the top of the crust and bake for 15-17 minutes, or until the tops of the cheesecakes are set (they should slightly jiggle when shaken).
Frequently Asked Questions:
Yes, you can! This is a great recipe to make ahead of time. You can make them one day before and can top them with the whipped cream right before serving.
The cheesecakes are done baking when they barely jiggle when moving the pan.
Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
You can keep these cheesecakes in an airtight container in the refrigerator for up to 5 days.
Yes you can! Follow this recipe if you would like a graham cracker crust instead of the gingersnap one.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
More Cheesecake Recipes To Try:
Mini Pumpkin Cheesecakes with Gingersnap Crust
Equipment
- 12-count muffin pan
- Cupcake Liners
- Food Processor
Ingredients:
Gingersnap Crust:
- 12 gingersnap cookies (about 1 cup)
- 2 tbsp brown sugar
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
Cheesecake Filling:
- 12 ounces brick-style cream cheese, room temperature
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 2/3 cup pumpkin puree
- 1 large egg, room temperature
Instructions:
- Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Gingersnap Crust:
- Place the cookies into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and mix in the brown sugar, melted butter, and vanilla extract. Evenly disperse the cookie crumbs into the cupcake liners, pressing down firmly (use your fingers or a 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
Pumpkin Cheesecake:
- Cream together the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on med-high speed in the bowl of an electric stand mixer until smooth (about 1-2 minutes).
- Scrape down the sides of the bowl using a silicone spatula and mix in the pumpkin puree on medium speed until just combined. Scrape down the sides of the bowl again. Add the egg on low speed until just combined and scrape down the sides of the bowl.
- Evenly distribute the pumpkin cheesecake filling over the top of the gingersnap crust (I use a 1.5 tablespoon cookie scoop). Bake at 325 degrees for 15-17 minutes, or until the tops of the cheesecakes are set (they should slightly jiggle when shaken).
- Let the cheesecakes cool for 45 minutes on the counter and then cover them with saran wrap and place them into the refrigerator to chill for 3 hours. Serve your mini cheesecakes with whipped cream (see note below) and cinnamon sprinkled over the top.
- Keep any leftover cheesecakes in an airtight containter in the refrigerator for up to 5 days.
Notes:
These are so cute and fun to make! My family loved them! I particularly liked the ginger snap crust.🙂
I’m going to make the crust out of pumpkin snaps adding a little more ginger to the crust mixture.
That sounds delicious, Rhonda!