Mini Pumpkin Cheesecakes with Gingersnap Crust
Mini Pumpkin Cheesecakes with Gingersnap Crust are the ultimate autumn dessert, blending creamy pumpkin filling with a spiced gingersnap crust. Perfectly sized for individual servings, these cheesecakes are not only visually stunning but also incredibly delicious. Ideal for holiday gatherings or cozy evenings at home, they promise to impress your guests while delivering a delightful taste of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup gingersnap cookies, crushed
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pumpkin spice blend
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix crushed gingersnap cookies and melted butter. Press into lined muffin tins to form the crust.
- In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, pumpkin spice blend, and vanilla extract; mix until creamy.
- Spoon the filling over the crusts in muffin tins, filling about three-quarters full.
- Bake for 20-25 minutes until edges are set but centers are slightly jiggly.
- Allow to cool at room temperature before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra flavor variations, consider substituting gingersnaps with Oreos or adding chopped pecans. These cheesecakes can be made ahead of time and stored in the fridge for up to five days or frozen for three months.