These mini pumpkin cheesecakeshave a smooth, creamy, and perfectly spiced pumpkin cheesecake filling that sits on top of a gingersnap cookie crust. This dessert is not only perfect for pumpkin season, but also for any family holiday gathering!
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 and melted butter until combined.
Evenly disperse the cookie crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Pumpkin Cheesecake
In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, sugar, vanilla extract, pumpkin spice, and cinnamon on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the pumpkin puree and mix on medium speed until combined. Then add the egg, mixing just until incorporated.
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 15-18 minutes, or until the tops of the cheesecakes are set (they should barely jiggle).
Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
Serve the cheesecakes with whipped cream and extra pumpkin spice sprinkled over the top.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
Muffin Pan: Use a 12-count muffin pan (no springform pan needed) lined with cupcake liners. I recommend lining your muffin cups with paper liners, but if you don’t have any, use non-stick spray to generously grease each cup.
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 hourbefore baking.
Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
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 ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.