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Mini Pumpkin Cheesecakes with Gingersnap Crust

Mini Pumpkin Cheesecakes with Gingersnap Crust
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Delight in creamy mini pumpkin cheesecakes with a crunchy gingersnap crust, perfectly spiced and bite-sized for easy sharing during fall gatherings and holidays. These charming desserts blend rich, velvety pumpkin cheesecake filling with a warm, spicy crust, creating a cozy autumn treat that’s make-ahead friendly and customizable for various dietary needs.

Ingredients

Scale

Crust

  • 1 1/2 cups gingersnap cookies, crushed finely
  • 6 tablespoons butter, melted
  • Optional: 1/4 cup chopped pecans or walnuts (for nutty crust variation)

Filling

  • 16 ounces cream cheese, softened
  • 3/4 cup pumpkin puree (canned or fresh)
  • 2/3 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Optional Toppings

  • Whipped cream
  • Chopped pecans
  • Sprinkle of cinnamon or pumpkin pie spice
  • Drizzled caramel or maple syrup

Instructions

  1. Prepare the Gingersnap Crust: Crush gingersnap cookies into fine crumbs using a food processor or a sealed plastic bag with a rolling pin. Mix the crumbs with melted butter (and nuts if using) until the mixture sticks together when pressed. Evenly distribute the mixture into mini muffin cups or a lined baking tray, pressing firmly to form compact crusts. Chill in the refrigerator while preparing the filling.
  2. Make the Pumpkin Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves), mixing until fully incorporated. Add the egg last and beat just until combined to avoid overmixing.
  3. Assemble and Bake: Spoon the pumpkin cheesecake filling over the chilled crusts, nearly filling each cup. Bake in a preheated oven at 325°F (160°C) for about 20 minutes, or until the centers are mostly set but still slightly jiggly. This ensures a creamy, tender texture.
  4. Cool and Chill: Remove from the oven and let the mini cheesecakes cool at room temperature for 15-20 minutes. Transfer them to the refrigerator and chill for at least 3 hours or overnight to allow flavors to develop and the texture to firm up.
  5. Add Toppings and Serve: Before serving, garnish with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, chopped nuts, or a drizzle of caramel or maple syrup for added texture and flavor. Enjoy these bite-sized autumn delights!

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free batter.
  • Do not overbake—cheesecakes should have a slight jiggle in the center to avoid dryness and cracks.
  • Press the crust firmly to prevent crumbling when serving.
  • Optional: Bake cheesecakes in a water bath for a silkier texture.
  • Chill thoroughly for best slicing and flavor enhancement.

Nutrition

Keywords: mini pumpkin cheesecakes, gingersnap crust, fall desserts, bite-sized pumpkin cheesecake, holiday treats, pumpkin spice cheesecake, make-ahead desserts

Find it online: https://linacorner.com/mini-pumpkin-cheesecakes-with-gingersnap-crust/