4.5 from 2 votes

Mini Pumpkin Cheesecakes with Gingersnap Crust

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


  • 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


  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