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Mini Pumpkin Cheesecakes with Gingersnap Crust

Karissa Parrish
These mini pumpkin cheesecakes have 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!
4.41 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

Ingredients:
 
 

Gingersnap Crust

  • 12 gingersnap cookies, crumbs (about 1 cup)
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted

Pumpkin Cheesecake

  • 12 ounces brick-style cream cheese, room temperature
  • cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon ground cinnamon
  • 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 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 hour before 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.

Nutrition

Serving: 1cheesecakeCalories: 111kcalCarbohydrates: 16gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 8mgSodium: 240mgPotassium: 136mgFiber: 1gSugar: 11gVitamin A: 2134IUVitamin C: 1mgCalcium: 112mgIron: 1mg
Keyword easy pumpkin cheesecake, gingersnap crust, mini pumpkin chesecake, pumpkin cheesecake
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