Mini Pumpkin Cheesecakes with Gingersnap Crust
Mini Pumpkin Cheesecakes with Gingersnap Crust are a fall-inspired delight that perfectly combines creamy pumpkin filling with a crunchy, spiced gingersnap crust. These bite-sized treats evoke the warmth of autumn gatherings, making them the ideal dessert for Thanksgiving or cozy nights in. Easy to make and visually stunning, they are sure to impress your guests and leave them asking for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups gingersnap cookies (crushed)
- ½ cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, combine crushed gingersnap cookies with melted butter until it resembles wet sand. Press mixture into the bottom of each muffin liner to form the crust.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in pumpkin puree, sugar, eggs, cinnamon, nutmeg, and vanilla until well combined.
- Spoon the cheesecake filling over each crust in the muffin tin, filling about ¾ full.
- Bake for 20-25 minutes until set around the edges but slightly jiggly in the center. Cool before transferring to the fridge.
- Chill for at least 2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 15g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added flavor, consider mixing in ginger or adjusting spices to your taste. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.