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Perfect Mini Pumpkin Cheesecakes Recipe: Easy Gingersnap Crust

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These mini pumpkin cheesecakes feature a rich, tangy cream cheese filling and a crunchy gingersnap crust. They’re portion-controlled, easy to make, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 24 cookies, crushed finely)
  • ¼ cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour
  • ¼ cup sour cream, room temperature
  • ½ cup heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Pinch of cinnamon or pumpkin pie spice (for garnish)
  • Caramel sauce (for topping, optional)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil liners.
  2. In a food processor, pulse gingersnaps into fine crumbs. Transfer to a medium bowl and stir in melted butter, 1 tablespoon sugar, and a pinch of salt until mixture resembles wet sand.
  3. Divide crust mixture evenly among the 12 liners (about 2 tablespoons each). Press firmly using the bottom of a small glass or measuring cup.
  4. Bake crusts for 5 minutes at 325°F. Set aside to cool.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down bowl.
  6. Add granulated sugar and brown sugar; beat on medium until combined, about 1 minute. Scrape bowl.
  7. Add eggs one at a time, beating on low after each addition until just combined.
  8. Add pumpkin puree, vanilla extract, pumpkin pie spice, and ¼ teaspoon salt. Beat on low until uniform.
  9. Add sour cream and flour; mix on low until just combined. Batter should be smooth and slightly thick.
  10. Divide filling evenly among the crusts (about 3 tablespoons each). Tap pan gently to release air bubbles.
  11. Bake at 325°F for 18-22 minutes, until edges are set but centers jiggle slightly.
  12. Cool pan on a wire rack for 30 minutes, then refrigerate for at least 4 hours or overnight.
  13. To serve, peel away liners. Top with whipped cream, caramel sauce, and a sprinkle of cinnamon or pumpkin pie spice if desired.

Notes

Room temperature ingredients are essential for a smooth filling. Don’t overmix the batter to prevent cracking. The jiggle test is key: centers should wobble slightly when done. Pre-baking the crust prevents sogginess. Chill for at least 4 hours, preferably overnight, for best texture.

Nutrition

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

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