These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall!
Fall is just around the corner and I’ve been patiently waiting to break out the pumpkin and start sharing some pumpkin recipes with you. I’ve actually been working ahead on recipes and I have some delicious treats lined up for this fall. I thought it would only be appropriate to start with these adorable Mini Pumpkin Cheesecakes.
I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy. I especially love mini cheesecakes because you can make them the night before, pop them in the refrigerator overnight, and dessert is ready to go the next day.
For the bottom of these mini cheesecakes, I went with a gingersnap crust. I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe.
As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. When it comes to the pumpkin in this recipe, make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pumpkin that’s been pureed (makes sense, right?) and will list pumpkin as the only ingredient on the back of the can. Pumpkin pie filling is actually pumpkin puree that’s been sweetened with spices added to it, so be sure to use the correct one for this recipe.
One important tip, make sure your cream cheese and egg are at room temperature before you start making these cheesecakes. Room temperature ingredients in cheesecakes always ensure a smoother and creamier filling with no lumps.
I also used a mini cheesecake pan for this recipe, here’s the same pan that I own and here’s another one that’s similar. If you don’t have one, you can also use a muffin pan. If you do use a muffin pan, I suggest using liners in the muffin pan so the cheesecakes are easier to remove. The cheesecakes will have some grooves on them from the liners, but they’re still delicious and bake up beautifully.
Mini Pumpkin Cheesecakes
For the crust:
- 12 gingersnap cookies (90 grams or 3/4 cup gingersnap cookie crumbs)
- 2 tablespoon (25 grams) granulated sugar
- 2 tablespoons (30 grams) unsalted butter, melted
For the pumpkin cheesecake filling:
- 8 ounces brick-style cream cheese softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup (185 grams) pumpkin puree (not pumpkin pie filling)
- 1 large egg room temperature
To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.
- Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until smooth and creamy. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
- Evenly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities in the muffin pan) and return to the oven.
- Bake at 325°F for 15-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. Once the cheesecakes are chilled, carefully remove them from the pan, serve, and enjoy!
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