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Perfect Mini Pumpkin Cheesecakes with Easy Gingersnap Crust

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These mini pumpkin cheesecakes feature a crunchy gingersnap crust and a creamy, spiced pumpkin filling. They’re the perfect fall dessert, easy to make, and require no water bath.

Ingredients

Scale
  • 1 ½ cups finely crushed gingersnap cookies (about 20–24 cookies)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 16 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¾ cup pumpkin purée (100% pumpkin, not pie filling)
  • ¼ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Whipped cream, for topping (optional)
  • Crushed gingersnap crumbs, for garnish (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper or foil liners. If using paper liners, spray them with non-stick spray.
  2. Make the crust: In a medium bowl, combine 1 ½ cups gingersnap crumbs, 1 tablespoon granulated sugar, and a pinch of salt. Pour in 4 tablespoons melted unsalted butter and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when pressed.
  3. Press the crust into the liners: Scoop about 1 ½ tablespoons of the crust mixture into each liner. Use the bottom of a small glass or shot glass to press the crumbs down firmly and evenly.
  4. Bake the crusts: Place the muffin tin in the oven and bake for 8 minutes, until set and fragrant. Remove from the oven and let cool while you make the filling. Leave the oven on.
  5. Make the filling: In a large mixing bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugars: Add ½ cup granulated sugar and ¼ cup packed light brown sugar. Beat on medium speed for another minute until well combined.
  7. Add the pumpkin and sour cream: Add ¾ cup pumpkin purée and ¼ cup sour cream. Beat on low speed until just combined. Do not overmix.
  8. Add the eggs one at a time: Crack one egg into the bowl, beat on low until just incorporated. Repeat with the second egg. Do not overmix.
  9. Add the flavorings: Add 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Beat on low until evenly distributed. Scrape down the bowl.
  10. Fill the crusts: Spoon or scoop the filling evenly over the pre-baked crusts, filling each liner almost to the top (about 3 tablespoons each).
  11. Bake the cheesecakes: Place the muffin tin in the oven and bake for 18 to 22 minutes. The edges should look set and slightly puffed, but the centers should still jiggle slightly when you gently shake the pan.
  12. Cool completely in the pan: Let the cheesecakes cool in the muffin tin on a wire rack for 30 minutes. Then transfer the tin to the refrigerator and chill for at least 4 hours, preferably overnight.
  13. Remove from the pan: Once fully chilled, gently peel away the liners. Serve cold, topped with whipped cream, crushed gingersnap crumbs, and caramel sauce if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix once eggs are added to prevent cracks. Press the crust firmly to avoid crumbling. Chill for at least 4 hours, preferably overnight, for best texture. For a gluten-free version, use gluten-free gingersnaps. For a dairy-free version, use dairy-free cream cheese and vegan butter. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecakes, gingersnap crust, fall dessert, pumpkin cheesecake, mini cheesecakes, Thanksgiving dessert

Find it online: https://twinkletaste.com/perfect-mini-pumpkin-cheesecakes-with-easy-gingersnap-crust/