Mini Pumpkin Cheesecake Recipe with Gingersnap Crust

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pumpkin cheesecake recipe collage

This mini Pumpkin Cheesecake recipe is so easy to make and tastes just as good as it looks! Perfect for holiday entertaining all season long, this decadent cheesecake sits on a gingersnap crust that pairs perfectly with the pumpkin cheesecake. Looking for more recipes for holiday entertaining? Make sure to try my dinner rolls, turkey gravy, and cranberry sauce!

mini pumpkin cheesecake on white cake stand with title

Mini Pumpkin Cheesecake Recipe

There is nothing I love more than a rich, creamy, decadent cheesecake. I’ll take cheesecake anyway I can get it and in the fall and winter, it only makes sense to add a little bit of pumpkin to our cheesecake, right?

I seriously cannot get enough pumpkin during the holiday months and it’s always fun to put it into recipes in an unexpected way. These mini cheesecakes are always the first to go at gatherings because they look just as good as they taste.

Handheld and the perfect size, this fun dessert needs to make it onto your holiday menu this year.

pumpkin cheesecake recipe with bite taken

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Gingersnap Crust

These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.

The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. LOVE. IT.

You need only two ingredients for the crust:

  • gingersnap cookie crumbs
  • unsalted

    • mini pumpkin cheesecakes stacked with title

    What’s In Pumpkin Cheesecake

    These mini pumpkin cheesecake are made with the same ingredients that you would make a full sized pumpkin cheesecake with:

    • cream cheese
    • sugar
    • corn starch (like flour, this ingredient will keep the cheesecake from cracking on top)
    • pumpkin pie spice
    • salt
    • eggs
    • canned pumpkin

    pumpkin cheesecake top down

    Mini Pumpkin Cheesecake Tips and Tricks

    This recipe is very simple and pretty much fool proof but here are some of my favorite tips for the best results:

    • Use baking cups for easy removal of the cheesecakes. Parchment liners will peel away much easier than paper liners.
    • Use a hand mixer or stand mixer to easily incorporate the ingredients.
    • An ice cream scoop is the easiest way to transfer the cheesecake batter to the muffin pan.
    • Let the cheesecake cool for 15 minutes in the oven with the door cracked before removing. Keep in pan for an additional 20 minutes before removing to a cooling rack. Chill for at least one hour before serving.
    • Cheesecakes can be made up to three days in advance. They actually taste better on the second day if you have the time.

    how to make pumpkin cheesecake with gingersnap crust

    I love seeing the pumpkin pie spice flecks in the cheesecake – so pretty!

    pumpkin cheesecake on cooling rack

    Top with whipped cream and a quick sprinkle of pumpkin pie spice and you’re done!

    pumpkin cheesecake with gingersnap crust on cake stand

    More Pumpkin Desserts To Try

  • Pumpkin Pie Snickerdoodles
  • Cinnamon Sugar Pumpkin Muffins
  • Pumpkin Bars
  • Cranberry Pecan Pumpkin Bread
  • Pumpkin Spice Caramels

    • How To Make Mini Pumpkin Cheesecake

    Mini Pumpkin Cheesecake Recipe

    This mini Pumpkin Cheesecake recipe is so easy to make and tastes just as good as it looks! Perfect for holiday entertaining all season long, this decadent cheesecake sits on a gingersnap crust that pairs perfectly with the pumpkin cheesecake.

    Course Dessert Cuisine American Keyword mini pumpkin cheesecakes Prep Time 10 minutes Cook Time 30 minutes Let Chill 1 hour Total Time 1 hour 40 minutes Servings 18 Calories 131kcal Author Trish - Mom On Timeout

    Ingredients

    Gingersnap Crust

    • 1 1/2 cups gingersnap cookie crumbs
    • 6 tbsp unsalted butter melted

    Pumpkin Cheesecake Filling

    • 16 oz cream cheese softened
    • 1 cup sugar
    • 1 tbsp corn starch
    • 1 tsp pumpkin pie spice
    • 1/4 tsp salt
    • 2 eggs room temperature
    • 1 cup canned pumpkin pure pumpkin

    Instructions

    • Preheat oven to 325 degrees. Place parchment paper baking cups in a muffin tin.

    • Combine the gingersnap crumbs and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.

    • Add one heaping tablespoon of moist crust crumbs into each baking cup and use the bottom of a small bottle to press the crumbs down to form the crust. Set aside.

    Pumpkin Cheesecake

    • Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.

    • Add sugar and beat until combined.

    • Add corn starch, pumpkin pie spice, and salt and beat until thoroughly combined.

    • Add eggs, one at a time, beating well after each addition. Add pumpkin and beat for an additional minute.

    • Pour cheesecake filling into cups {I used an ice cream scoop}, dividing evenly. You want them filled almost to the top.} Bake for 30-35 minutes until cheesecakes are just set.

    • Let cool for 15 minutes and then chill for an additional hour in the fridge before serving. If you put the cheesecakes in the fridge too soon it can cause the cheesecake to crack.

    • Top with whipped cream and a sprinkling of pumpkin pie spice and voila!

    Nutrition

    Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 106mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2249IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

    Originally published October 15 2012.

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