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Mini Pumpkin Cheesecakes with Gingersnap Crust

Mini Pumpkin Cheesecakes with Gingersnap Crust – A Cozy Treat

These Mini Pumpkin Cheesecakes with Gingersnap Crust are a delightful fusion of sweet and spicy, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 1 cup Gingersnap Cookie Crumbs Any spiced cookie crumbs can be delicious too!
  • 2 tablespoons Granulated Sugar Swapping with brown sugar adds depth.
  • 1/4 cup Unsalted Butter Melted; coconut oil can be used as a dairy-free alternative.
For the Cheesecake Filling
  • 12 ounces Cream Cheese Softened; use full-fat for richest texture.
  • 1/2 cup Pumpkin Puree Sweet potato puree is a great substitute.
  • 1 large Egg Let reach room temperature for better mixing.
  • 1 large Egg Yolk Provides structure.
  • 1/2 teaspoon Ground Cinnamon Consider adding nutmeg for extra warmth.
  • 1 teaspoon Pumpkin Pie Spice You can make your own blend with common spices.
  • 1 teaspoon Vanilla Extract Almond extract works as a lovely alternative.
For the Toppings
  • 1 cup Caramel Sauce Drizzle on top for a touch of sweetness.
  • 1/2 cup Chopped Pecans Feel free to substitute with your favorite nuts or omit.

Equipment

  • Muffin pan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  2. Combine gingersnap cookie crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Mix until crumbs resemble wet sand.
  3. Divide the gingersnap mixture evenly among the muffin cups, about a tablespoon in each, and press down to create a compact crust. Bake for 5 minutes and let cool.
  4. Beat the softened cream cheese in a large mixing bowl until smooth and creamy, about 2 minutes.
  5. Add pumpkin puree, egg, egg yolk, cinnamon, pumpkin pie spice, and vanilla to the cream cheese mixture, mixing until well combined, about 1-2 minutes.
  6. Pour the cheesecake filling into each pre-baked crust, filling them about three-quarters full. Smooth the tops with a spatula.
  7. Bake the cheesecakes for 18-20 minutes until the edges are set but the centers jiggle slightly.
  8. Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
  9. Drizzle with caramel sauce and top with chopped pecans before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

These Mini Pumpkin Cheesecakes with Gingersnap Crust can be made ahead of time, perfect for gatherings.

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