Everyone will love this delicious twist on traditional cheesecake at your next festive fall occasion. These creamy mini pumpkin cheesecakes with gingersnap cookie crusts are amazing!
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Perfect for parties, Thanksgiving, and any festive fall celebration these mini pumpkin cheesecakes are sure to be a crowd pleaser!
Using fall spices like ginger, cinnamon, nutmeg, and clover these mini cheesecakes are packed full with flavor. The gingersnap crust, just a gingersnap in the bottom of the pan, makes these mini pumpkin cheesecakes so easy to make! Don’t forget a dollop of whipped cream on top to finish off the perfect fall treat!
The best way to make mini cheesecakes is by using a mini cheesecake pan, however, you could also use parchment baking cups which will pull away from the mini pumpkin cheesecakes without taking any of the yummy goodness with it.
I know you will love these mini pumpkin cheesecakes just as much as my family and I did. They’re easy to make and so darn cute for fall. I hope you give them a try!
Ingredients
- 1 package (8 oz.) cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 large egg, room temperature
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground ginger
- 10 gingersnap cookies
- whipped cream topping
Instructions
- Preheat oven to 350F. Lightly grease a 12-cup mini cheesecake pan with nonstick cooking spray or insert parchment baking cups into a muffin pan.
- Place one gingersnap in the bottom of each cheesecake/muffin pan cup.
- In a large bowl, beat cream cheese, sugar and pumpkin puree with an electric mixer on medium speed until smooth. Mix in egg, vanilla, cinnamon, nutmeg, clove, and ginger until combined.
- Evenly pour filling over each gingersnap. Bake for 20-25 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate at least 1 hour before removing cheesecakes from pan.
- Remove cheesecakes from pan by gently running a blunt knife around the edges of each cheesecake and popping out. Or take the cheesecake filled parchment baking cup out of the pan. To serve, remove parchment baking cup from around each cheesecake (if applicable).
- Add a dollop of whipped cream topping before serving.
- You can store in the refrigerator in an airtight container for up to 3 days.
What is your favorite dessert to make or eat for Thanksgiving?
