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These yummy, couple-of-bites pumpkin cheesecakes are perfect for after a big meal, when you want something delicious, but don’t have room for more!
It’s pumpkin season!
It’s that time of year! When pumpkin features in pretty much everything. I LOVE pumpkin – and use it in all kinds of things (to thicken chili, in pancakes, muffins and breads, in smoothies… the possibilities are endless. I know you might be over pumpkin already, since every magazine, facebook page, blog and website is full of pumpkin flavors, pumpkin spice etc, but come on… it’s once a year! And it’s fabulous!!
Every time Fall comes around, it’s not the lattes, it’s the pumpkin I’m interested in (that, and the possibility of buying/wearing cute boots). This year, I am going to bring my kids to a pumpkin patch, to buy an actual pumpkin, and use it for things other than painting, and carving – I want to actually EAT one and show them what food really looks like!
[clickToTweet tweet=”Mini Pumpkin Cheesecakes with Gingerbread Crust. Need I say more? #recipe #cheesecake #homemade” quote=”Mini Pumpkin Cheesecakes with Gingerbread Crust. Need I say more? #recipe #cheesecake #homemade”]
These Pumpkin Cheesecakes…
With my well documented love of cheesecake, these were really a no brainer. If you are a pumpkin lover, these simply must be made. They’re rich and creamy, and the crust…. ohhhh, the crust. Delicately flavored with the gingersnaps, and all buttery and crispy. YUM!
How many does it make?
This recipe makes 12 – in a mini cheesecake pan. They could be made in a muffin pan, or in a full sized spring-form pan, but I haven’t tested these that way. I love the minis!
Great as part of a dessert tray for the holidays! Why not make these cheesecakes too?
Mini Pumpkin Cheesecakes With Gingersnap Crust
- 24 gingersnap cookies
- 3 Tbs melted butter
- Non stick cooking spray
- 8 oz cream cheese softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- caramel sauce
- Whipped cream
- Preheat oven to 350 degrees F.
- In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
- Lightly spray mini cheesecake pan with non stick cooking spray.
- Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in pan. Press down with a spoon, or glass (or your fingers, I'm not judging)
- Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.
- Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
- Bake for 20-25 minutes until set.
- Remove from oven and let cool in pan for at least 30 minutes.
- Chill for at least two hours
- Spoon a small amount of caramel sauce over the top of each cheesecake.
- Top with whipped cream
- Sprinkle cinnamon over the top