Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes feature a smooth, creamy pumpkin cheesecake filling in a gingersnap crust. Perfectly spiced, bite-sized, and absolutely irresistible, these are perfect for fall baking and Thanksgiving!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: mini pumpkin cheesecakes, mini pumpkin cheesecakes recipe, recipe for mini pumpkin cheesecakes

Servings: mini cheesecakes

Ingredients

For the crust

1 & 1/4 cups gingersnap cookie crumbs
1/4 cup pecans , finely chopped
2 tablespoons brown sugar
1/4 cup unsalted butter melted
pinch of salt

For the cheesecake filling

16 ounces cream cheese , softened to room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs , room temperature
1 cup canned pumpkin puree
2 tablespoons sour cream , room temperature
1 teaspoon vanilla extract
2 teaspoon pumpkin pie spice
2 tablespoons all-purpose flour

For the topping

whipped cream or Cool Whip (thawed) , for topping
cinnamon or pumpkin pie spice , for dusting
finely chopped pecans

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare 18 muffin tray slots with muffin liners and set it aside.
In a medium bowl, combine gingersnap cookie crumbs, chopped pecans, brown sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
Take 2 tablespoons of the crust mixture and place it in each muffin liner. Use the back of a spoon to press and compact the crust.
Bake the crusts for 5 minutes until slightly toasted, then allow it to cool.
In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy and creamy. Add both sugars and continue mixing. Gradually add one egg at a time, mixing until just combined. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and all-purpose flour. Blend everything together until well combined.
Scoop a 1/4-cup of the cheesecake mixture and fill each muffin liner over the crust. Fill them to the rim of the muffin liner.
Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until the cheesecake is set. Allow it to cool at room temperature for 1 hour, and then refrigerate for 2-3 hours to set completely.
For the topping, fill a piping bag fitted with a star nozzle with fresh whipped cream or Cool whip. Make sure to clamp the other end to prevent any leaks.
When the mini cheesecakes are ready to be served, pipe whipped cream onto each cheesecake, sprinkle them with chopped pecans, and dust them with pumpkin pie spice. Serve and enjoy!

Video

Notes

Different crust options. Feel free to try some other crusts instead of gingersnap. Graham crackers (with ground cinnamon, brown sugar, and salt for a similar flavor), chocolate graham crackers, Biscoff cookies, or Oreo cookies all work.

Nutrition