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Mini Pumpkin Cheesecakes with Gingersnap Crust

Mini Pumpkin Cheesecakes with Gingersnap Crust
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These Mini Pumpkin Cheesecakes with Gingersnap Crust are the perfect fall dessert, combining a creamy, spiced pumpkin filling with a crunchy, aromatic gingersnap cookie base. Ideal for portion control and effortless entertaining, they capture seasonal flavors in a charming, easy-to-make treat.

Ingredients

Scale

For the Gingersnap Crust

  • 1 1/2 cups gingersnap cookies, crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted

For the Pumpkin Filling

  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pumpkin, no added sugar or spices)
  • 1 teaspoon pumpkin pie spice
  • 1 large egg, at room temperature
  • 1/2 cup sour cream

Instructions

  1. Prepare the Crust: Crush the gingersnap cookies into fine crumbs using a food processor or place cookies in a sealed bag and crush with a rolling pin. Stir in the melted butter until the mixture holds together when pressed. Firmly press the crust evenly into the bottom of a mini muffin tin or small cheesecake pan to create a compact, even base.
  2. Mix the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Incorporate the pumpkin puree and pumpkin pie spice, blending until fully combined. Add the egg and sour cream, folding gently to avoid overmixing which can cause cracks in the cheesecake.
  3. Assemble and Bake: Spoon the pumpkin filling evenly over each prepared crust, filling almost to the top of each mold. Bake in a preheated oven at 325°F (163°C) for 20-25 minutes, until the edges are set but the centers still jiggle slightly, ensuring a creamy, smooth texture.
  4. Cool and Chill: Allow the mini cheesecakes to cool to room temperature. Once cooled, transfer to the refrigerator and chill for at least 2-3 hours to firm up and develop the flavors before serving.

Notes

  • Use cream cheese and eggs at room temperature for a smooth, lump-free filling.
  • Mix the filling gently and just until combined to prevent cracks on top.
  • Press the crust firmly to avoid crumbling when serving.
  • Consider baking the cheesecakes in a water bath for an ultra-smooth texture.
  • Cool cheesecakes gradually to keep the crust from becoming soggy.

Nutrition

Keywords: mini pumpkin cheesecake, gingersnap crust, fall dessert, pumpkin dessert, individual cheesecakes, seasonal dessert

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