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Creamy Mini Pumpkin Cheesecakes with Gingersnap Crust

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These mini pumpkin cheesecakes feature a rich, creamy pumpkin filling nestled on a spicy gingersnap crust, perfect for a cozy autumn treat. They are quick to make, easy to customize, and ideal for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 30 cookies crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Optional toppings: whipped cream, chopped pecans or candied ginger

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Crush about 30 gingersnap cookies into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin.
  3. In a medium bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand.
  4. Line a 12-cup mini muffin pan with paper liners or lightly grease it. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cup. Compact well.
  5. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
  6. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
  7. Add the sugar and continue beating until combined.
  8. Mix in the pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until smooth and no lumps remain, but do not overmix.
  9. Spoon the pumpkin cheesecake batter over the pre-baked crusts, filling each cup almost to the top (about 3 tablespoons). Tap the pan gently on the counter to release any trapped air bubbles.
  10. Bake the mini cheesecakes for 18-22 minutes. The centers should be just set but still slightly jiggly when gently shaken.
  11. Remove the pan from the oven and let the cheesecakes cool completely at room temperature.
  12. Transfer the pan to the refrigerator and chill for at least 3 hours or overnight.
  13. Carefully remove the paper liners or gently pop the cheesecakes out using a small knife around the edges.
  14. Top with a dollop of whipped cream and a sprinkle of chopped pecans or candied ginger if desired.

Notes

Let cream cheese and eggs come to room temperature before mixing to avoid lumps. Do not overmix the filling to prevent cracks. Pre-bake the crust to avoid sogginess. Tap the pan gently after filling to release air bubbles. Chill thoroughly for best texture. Use paper liners for easy removal.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecakes, gingersnap crust, fall dessert, easy pumpkin dessert, holiday dessert, creamy pumpkin, autumn treats

Find it online: https://jodierecipes.com/creamy-mini-pumpkin-cheesecakes-with-gingersnap-crust-easy-recipe/