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 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.
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
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
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.
I love seeing the pumpkin pie spice flecks in the cheesecake – so pretty!
Top with whipped cream and a quick sprinkle of pumpkin pie spice and you’re done!
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
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
Originally published October 15 2012.
Emily says
oh yum! Wow, they really look tasty! I’m hosting a Thanksgiving party all month long (until Thanksgiving) and would love for you to come over and link it up! This is in addition to my normal Tasteful Tuesday party that runs every Tuesday. Thank you for taking the time to celebrate Thanksgiving and be THANKFUL for all our blessings. http://www.nap-timecreations.com/2012/10/pull-apart-pumpkin-maple-bread-and.html
Pint Sized Baker says
These look GREAT! Love them Trish!
Jenn @ Clean and Scentsible says
Sounds like a great flavor combination!! I’d love to try these. Thanks so much for coming out to the party at Clean and Scentsible. I will be featuring these today. Happy Sunday!
Jenn 🙂
Jessi @ Practically Functional says
Mmm, those sound amazing! Thanks for linking this up to The Fun In Functional!
Lita says
Yum! Ginger and pumpkin are two of my favorite combinations. Pinning this Drop by my kitchen. http://Www.tumbleweedcontessa.com. Found you on Cheerios and Lattes.
Rosemary@villabarnes says
Oh my do these look good. Thanks for the recipe.
sue @ Cakeballs, cookies and more says
oh yummy, and I love the colour of them, very fallish.
Hilary says
These look delicious. I love anything made with pumpkin and I think these are going on my list of desserts to make ASAP 🙂 Thanks for sharing!
The CSI Girl says
This looks great!Yummy! I hope you will share this starting Wednesday night at The CSI Project. This week’s challenge is Fall Foods and this is perfect!
Come on over! Each week is a new craft challenge and Food sometimes!
http://www.thecsiproject.com
Angie@Echoes of Laughter says
These look so good Trish! I love small desserts and these are perfect! Have a lovely week! Happy Fall! Angie xo
Jenn says
Oh my gosh – these look so so so so good!
Shannah @ Just Us Four says
Oh, I love the idea of a gingersnap as the “crust”. Yummy!
Trish - Mom On Timeout says
Isn’t that so fun? And easy too! Thanks for stopping by Shannah!
Hayley @ The Domestic Rebel says
These look so super delicious, Trish! Gingersnap crust? Holy yum.
Trish - Mom On Timeout says
Thanks Hayley! I really love the gingersnap crust too 🙂 Thanks so much for visiting!
Phaedra says
These are similar to the mini cheesecakes I make using a Nilla wafer as a crust.
Steph @ Crafting in the Rain says
Oh yum–I was just thinking of something like this…my favorite pumpkin cheesecake has a ginger snap crumbs crust, but I need to make some serving size ones and the whole cookie in the bottom is perfect.
Trish - Mom On Timeout says
I was surprised at how well that worked! Makes me start thinking about using other cookies for crusts…