Mini Pumpkin Cheesecakes with Gingersnap Crust

Mini Pumpkin Cheesecakes with Gingersnap CrustIf you’re a fan of pumpkin pie, you’re going to love these mini pumpkin cheesecakes. They are super creamy and packed with pumpkin flavor and baked on a gingersnap crust. They are then topped with fresh whipped cream and caramel sauce. How can you ever go wrong with that combo!

Plus…. they are MINI!!! I don’t know if it’s just me and my obsession with making everything mini, but isn’t everything so much better in a mini form? Mini desserts are easier to bake and serve. Plus, everyone gets an even portion and feels special getting their very own cheesecake. 
Mini Pumpkin Cheesecakes with Gingersnap Crust
This recipe works great in a regular size muffin tin or a removable buttom mini cheesecake pan. I have the muffin tins so I line my pan with cupcake liners.

After cooling the cheesecakes in the fridge for at least 2 hours they should peel away from the liners very easily.

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4.5 from 2 votes
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Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Layla

Ingredients

  • Crust
  • 24 Gingersnap Cookies
  • 3 tablespoons melted butter
  • Cheesecake Filling
  • 1 package 8 ounces Cream Cheese, softened
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg
  • salted caramel sauce
  • Whipped cream

Instructions

  1. Preheat oven to 350 degrees F.

  2. In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse just until mixed and the mixture is crumbly.

  3. Lightly spray mini cheesecake pan with non stick cooking spray or line with paper cupcake liners.

  4. Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.

  5. Beat cream cheese, pumpkin, sugar, vanilla, and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.

  6. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or overnight before serving. Top with whipped cream and drizzle with caramel sauce, if desired.

Recipe Notes

To make your own pumpkin spice mix use: 1-1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice

Mini Pumpkin Cheesecakes with Gingersnap CrustMini Pumpkin Cheesecakes with Gingersnap Crust

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    Comments

    Patricia

    These sound perfect for a fall-themed baby shower I am hosting. Could the cheesecake portion be made ahead of time and frozen?
    Thank you!

    Donna

    Easy- delicious- and quickest of all the recipes I scanned. Triple winner. A little sea salt on the caramel drizzle/dab of whipped cream is perfection .

    Norrie

    I fill the little cavity with tiny chopped candied ginger and toasted chopped pecans (1 tsp. each cake?) then top with whipped cream and serve a small pitcher of maple syrup on the side. YUM!

    Jennifer

    These were fantastic! Everyone loved the cheesecakes. Thank you so much for sharing your recipe. It was so easy! This one is a keeper, for sure. The only change I made to the recipe is I added chopped pecans into the caramel sauce.

    June @ How to Philosophize with Cake

    What adorable cheesecakes! Love the gingersnap crust, I imagine it pairs wonderfully with the pumpkin filling 🙂

    Medha @ Whisk & Shout

    That gingersnap crust sounds heavenly!