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Mini Pumpkin Cheesecakes with Gingersnap Crust

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Delicious and creamy mini pumpkin cheesecakes with a crunchy gingersnap crust, perfect for autumn gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours 10 minutes
Servings: 16 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 and 1/4 cups gingersnap cookie crumbs For a spicy, crunchy base that pairs with pumpkin.
  • 2 tablespoons granulated sugar To sweeten and bind the crust.
  • 1/4 cup unsalted butter, melted To moisten the crumbs and hold the crust together.
For the filling
  • 12 ounces cream cheese, softened For a smooth, tangy filling.
  • 1/2 cup pumpkin puree Adds pumpkin flavor and moisture.
  • 1 large egg Helps set the filling.
  • 1 large egg yolk Adds richness to the custard texture.
  • 1/2 cup granulated sugar Sweetens and balances the pumpkin and cream cheese.
  • 1/2 teaspoon ground cinnamon For warm, familiar spice.
  • 1 teaspoon pumpkin pie spice Boosts the autumn flavor profile.
  • 1 teaspoon vanilla extract Rounds out the flavors with sweet aromatics.
For the topping
  • 1 cup caramel sauce For a glossy, sweet topping.
  • 1/2 cup chopped pecans For crunchy texture and nutty flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a muffin pan with 16 cupcake liners.
  2. In a medium bowl, mix gingersnap cookie crumbs, 2 tablespoons of granulated sugar, and melted butter until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of each lined muffin cup to form an even crust.
  4. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool while you prepare the filling.
Cooking
  1. In a large bowl, beat the softened cream cheese until smooth and free of lumps.
  2. Add the pumpkin puree, 1 large egg, 1 large egg yolk, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until well combined.
  3. Divide the filling evenly among the 16 crusts, filling each about 3/4 full.
  4. Bake for 18 to 20 minutes, until the centers are set but still have a slight wobble.
Finishing
  1. Let the cheesecakes cool at room temperature for about 30 minutes.
  2. Refrigerate for at least 2 hours to fully set.
  3. Before serving, drizzle caramel sauce over each cheesecake and sprinkle with chopped pecans.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store finished cheesecakes in an airtight container in the refrigerator for up to 4 days. To freeze, place cheesecakes on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag.

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