Mini Pumpkin Cheesecakes with Gingersnap Crust
Mini Pumpkin Cheesecakes with Gingersnap Crust are the perfect autumn dessert, combining a creamy pumpkin filling with a crunchy, spiced gingersnap base. Ideal for holiday gatherings or cozy nights in, these mini treats evoke the warmth of fall and make for an impressive addition to any dessert table. With minimal prep time and delightful flavors, they are sure to be a crowd favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups gingersnap cookies (crushed)
- 5 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 325°F (160°C) and prepare mini cheesecake pans or muffin tins with liners.
- In a bowl, combine crushed gingersnap cookies with melted butter. Press this mixture into the bottom of each mini cheesecake cup and bake for about 10 minutes until golden.
- In another bowl, beat the softened cream cheese until smooth. Mix in pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice until fully incorporated.
- Pour the filling over the baked crusts until nearly full but leave some space to avoid overflow.
- Bake for 20-25 minutes until the centers are set but jiggle slightly when shaken. Allow cooling at room temperature before refrigerating for at least two hours or ideally overnight.
- Serve chilled with whipped cream on top.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg