Mini Pumpkin Cheesecake

Creamy bite-sized mini pumpkin cheesecakes with gingersnap crust, pumpkin spice filling, and whipped cream topping. Perfect for fall and Thanksgiving.

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Course: Dessert

Cuisine: American, Fall Baking

Prep Time: 20

Cook Time: 20

Chill Time: 4

Total Time: 4 40

Servings: mini cheesecakes

Calories: 230kcal

Cost: $10–$12

Equipment

1 Standard 12-cup muffin tin For baking individual cheesecakes
1 Electric mixer Stand or hand mixer
1 Food processor To crush gingersnap cookies
1 Measuring cups and spoons
1 Rubber spatula For mixing and scraping
1 Wire cooling rack
12 Cupcake liners Optional

Ingredients

16 oz cream cheese Softened
1 cup pumpkin puree
2 large eggs
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
1.5 cups gingersnap cookies Crushed
4 tablespoon butter Melted
whipped cream For topping
caramel sauce Optional

Instructions

Crush gingersnap cookies and mix with melted butter. Press into muffin tin and bake 8 min at 325°F.
Beat cream cheese, add sugars, eggs, vanilla, pumpkin puree, and spices. Fill muffin cups ¾ full.
Bake 18–22 min at 325°F until centers slightly jiggle. Cool and refrigerate 4 hrs.
Remove from tin, top with whipped cream or caramel.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition