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Pumpkin Mini Cheesecakes with Gingersnap Crust
Individual pumpkin cheesecake bites on a spiced gingersnap crust; an easy make-ahead dessert for autumn parties and Thanksgiving.
Mini Pumpkin Cheesecakes with Gingersnap Crust are individual, bite-sized desserts that combine a smooth pumpkin-spiced cream cheese filling with the warm, molasses-rich snap of crushed gingersnap cookies. Built on a simple three-component base—gingersnap crumbs, melted butter, and a touch of sugar—the crust provides a crisp, aromatic foundation for a velvety mixture of cream cheese, pumpkin purée, eggs, and classic pumpkin pie spices such as cinnamon, nutmeg, and cloves. Baked in a muffin tin for convenient portioning, these cheesecakes chill to a firm yet creamy texture and are often finished with a dollop of whipped cream. They are especially popular in the autumn months and at holiday gatherings, offering a portable alternative to traditional pumpkin pie.
Pumpkin Mini Cheesecakes with Gingersnap Crust
Prep-friendly and low-mess, these mini cheesecakes can be mixed in a single bowl and baked in under half an hour, freeing up oven space for the main meal. They also freeze and thaw flawlessly, so you can make them weeks ahead and still serve a dessert that tastes freshly baked.
Prep Time
20 minutes
20 minutes
Cook Time
23 minutes
23 minutes
Total Time
253 minutes
253 minutes
Ingredients
Finely crushed gingersnap cookies 1 cup (about 14 cookies)
- Light brown sugar 2 tbsp
- Unsalted butter, melted 3 tbsp
- Cream cheese, softened 16 oz (2 blocks)
- Packed light brown sugar ⅓ cup
- Granulated sugar ¼ cup
- Canned pumpkin purée ½ cup
- Large eggs 2
- Sour cream ¼ cup
- All-purpose flour 1 tbsp
- Pure vanilla extract ½ tsp
- Ground cinnamon ½ tsp
- Ground nutmeg ¼ tsp
- Ground cloves ¼ tsp
- Whipped cream (for topping) as desired (optional)
- Caramel sauce or butterscotch sauce (for drizzling) as desired (optional)
- Extra gingersnap crumbs or a pinch of ground nutmeg/cinnamon (for garnish) to taste (optional)
Method
Preheat the oven to 350°F
- Line a 12-cup muffin tin with paper liners
- Stir crushed gingersnap cookies with melted butter until evenly moistened
- Spoon about one tablespoon of the crumb mixture into each liner
- Press crumbs firmly into an even layer to form crusts
- Bake the crusts for 5 minutes, then set the pan on a rack to cool
- Beat softened cream cheese in a large bowl until completely smooth
- Whisk pumpkin purée, brown sugar, granulated sugar, vanilla, and pumpkin pie spice in a separate bowl
- Add the pumpkin mixture to the cream cheese and beat until blended
- Lightly beat the eggs in a small bowl
- Fold the beaten eggs into the pumpkin-cheese mixture just until incorporated
- Divide the filling evenly over the cooled crusts, filling each cup almost to the top
- Tap the pan gently on the counter to release air bubbles from the batter
- Bake the mini cheesecakes for 17–20 minutes until the centers are set but still slightly jiggly
- Cool the cheesecakes in the pan on a wire rack for 30 minutes
- Transfer the pan to the refrigerator and chill for at least 3 hours or until fully cold
- Peel away the paper liners before serving
- Top each mini cheesecake with whipped cream or a sprinkle of gingersnap crumbs if desired
Nutrition (whole recipe)
Calories
3110 kcal Protein
53 g Fat
223 g Carbs
234 g Fiber
6 g Sugar
217 g
3110 kcal Protein
53 g Fat
223 g Carbs
234 g Fiber
6 g Sugar
217 g
Notes
For the silkiest texture, make sure the cream cheese and eggs are truly room-temperature before mixing; cold ingredients trap air and lead to cracks. If you like extra spice, fold 2 Tbsp finely diced candied ginger into the batter just before filling the cups—it melts slightly as they bake and adds a surprise pop in every bite.
why this recipe
Rich with velvety pumpkin and warm spices, balanced by the subtle heat and crunch of crushed gingersnaps, these pumpkin mini cheesecakes with gingersnap crust transform familiar fall flavors into elegant, perfectly portioned desserts. The recipe marries the tang of cream cheese with earthy pumpkin purée, then nestles the luscious filling on a buttery, fragrant base that bakes up crisp yet tender, ensuring every bite delivers contrast and harmony. Simple to assemble, impressive to serve, and conveniently sized for gatherings or personal treats, this is the kind of dessert that wins rave reviews while letting seasonal ingredients truly shine.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these mini pumpkin cheesecakes ahead of time and freeze them?
Yes—once the cheesecakes are completely cooled and chilled, wrap each one tightly in plastic wrap (or place in an airtight container) and freeze for up to 2 months. Thaw overnight in the refrigerator, then add whipped cream or other toppings just before serving to keep the texture and garnish fresh.
Can I substitute graham cracker crumbs—or another cookie—for the gingersnaps in the crust?
Yes—use an equal volume of graham-cracker crumbs (or another dry cookie such as vanilla wafers, shortbread, or Biscoff); the butter and baking time stay the same. Because graham crackers are milder than gingersnaps, add ¼–½ tsp ground cinnamon or ginger to the crumbs and taste before adding extra sugar, as some cookies are already quite sweet.
How can I keep the mini cheesecakes from cracking on top?
Use room-temperature cream cheese and eggs and beat the batter only until smooth, so you don’t whip in excess air that expands and cracks the tops. Bake just until the centers are barely set, then let the cheesecakes cool gradually—crack the oven door or leave the pan on a rack for 20–30 minutes before refrigerating—to avoid the sudden temperature drop that causes fissures.