Print

Cozy Small-Batch Pumpkin Cheesecake for Two

small-batch pumpkin cheesecake for two - featured image
Print Recipe

A perfectly portioned pumpkin cheesecake for two with a gingersnap crust, creamy filling, and warm fall spices. No leftovers, no water bath needed, and ready in under an hour.

Ingredients

Scale
  • 3/4 cup gingersnap cookie crumbs (about 12 cookies, crushed fine)
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F. Position the rack in the center of the oven. Line your baking sheet with foil or parchment for easy cleanup.
  2. Make the crust: Pulse the gingersnap cookies in a food processor until they become fine crumbs. Transfer to a medium bowl, add the sugar and salt, then pour in the melted butter. Stir with a fork until every crumb is moistened—it should look like wet sand that holds together when you squeeze it.
  3. Press the crust into the pan: Dump the crumb mixture into your 6-inch springform pan. Use the bottom of a flat measuring cup or a glass to press it firmly into an even layer. Go up the sides about half an inch if you want a crust edge. Bake the crust for 8 minutes, then set it aside to cool while you make the filling.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth—about 2 minutes. Scrape the bowl and beaters halfway through.
  5. Add the sugars: Add both sugars and beat on medium-low until combined, about 1 minute. Don’t go too fast or you’ll incorporate too much air.
  6. Mix in the pumpkin and egg: Add the pumpkin purée, egg, vanilla, and all the spices. Beat on low speed just until combined—maybe 30 seconds. Scrape the bowl and give it one more quick stir by hand with your spatula.
  7. Pour and tap: Pour the filling into the cooled crust. Spread it evenly with your spatula. Tap the pan gently on the counter three or four times to release any air bubbles.
  8. Bake the cheesecake: Place the springform pan on your prepared baking sheet and bake for 32 to 38 minutes. At 32 minutes, start checking. The edges should be set and slightly puffed, but the center should still wobble when you gently shake the pan.
  9. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. After 30 minutes, transfer the pan to a wire rack and let it cool completely—about another hour.
  10. Chill overnight: Once the cheesecake is at room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is better.

Notes

Room temperature ingredients are essential for a smooth filling. Pat pumpkin purée dry with a paper towel to remove excess moisture. The jiggle test is key: center should wobble slightly when done. Gradual cooling prevents cracks. For best texture, chill overnight.

Nutrition

Keywords: pumpkin cheesecake, small batch, for two, fall dessert, gingersnap crust, easy cheesecake

Find it online: https://juliamadeit.com/cozy-small-batch-pumpkin-cheesecake-for-two/