Description
Festive mini pumpkin cheesecakes with gingersnap crust bring autumn’s warmth to your dessert table. Creamy spiced filling nestled in crisp cookie base promises sweet comfort and delightful indulgence you won’t forget.
Ingredients
Scale
Cheesecake Base:
- 8 oz cream cheese
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Gingersnap Crust:
- 1 cup gingersnap cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Toppings and Garnish:
- 1/4 cup whipped cream
- 2 tbsp caramel sauce
- 1 tsp pumpkin pie spice
- Optional: candied pecans or pepitas for garnish
Instructions
- Preheat the oven to 325°F and line a 12-cup mini muffin tin with paper liners to prepare for the mini cheesecakes.
- Pulse gingersnap cookies in a food processor until finely ground, then mix with melted butter and sugar to create a crumbly crust mixture.
- Press a small amount of the gingersnap crust into the bottom of each muffin liner, compacting it firmly with the back of a spoon to form a solid base.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Incorporate pumpkin puree, sugar, egg, vanilla extract, cinnamon, and nutmeg into the cream cheese, mixing until the filling is completely uniform and silky.
- Carefully spoon the pumpkin cheesecake mixture over the gingersnap crust in each muffin cup, filling them about 3/4 full.
- Bake for 15-18 minutes, or until the centers are just set and the edges appear slightly firm but not cracked.
- Remove from the oven and allow the mini cheesecakes to cool completely in the tin at room temperature.
- Once cooled, refrigerate for at least 2 hours to help them set and develop a rich, creamy texture.
- Before serving, top each mini cheesecake with a dollop of whipped cream, drizzle of caramel sauce, and a sprinkle of pumpkin pie spice.
- Optionally, garnish with candied pecans or pepitas for added crunch and visual appeal.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly without overmixing.
- Prevent cracks by avoiding overbaking and allowing cheesecakes to cool gradually at room temperature before refrigerating.
- Swap gingersnap cookies with graham crackers or gluten-free alternatives for dietary modifications and varied flavor profiles.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days, maintaining their creamy texture and delicate taste.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg