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.
Bonita says
I made these mini gingersnap pumpkin cheesecakes for a church luncheon today. I used fall-themed baking cups, homemade gingersnaps sized to fit, and topped each cheesecake with gingersnap crumbs and a wedge of gingersnap cookie for decoration. They were attractive on my platter along side my soft ginger cookies decorated like pumpkins. I labeled them accordingly so the cheesecakes were not mistaken for a type of cupcake. Once people knew they were pumpkin cheesecakes, they readily disappeared. Who doesn’t like cheesecake?!
This is a wonderful recipe. It went together quickly and flawlessly, with great results. I especially like the individual servings…no need for extra utensils at the luncheon. I’ll be making these again…and again. Thanks so much for sharing!
Trish - Mom On Timeout says
I bet they were gorgeous Bonita! So glad you enjoyed the recipe! Happy holidays!
Kali says
This recipe sounds delicious. I found it when looking at the butterscotch pumpkin fudge recipe.
Just a wee question – I live in New Zealand and there are a couple of ingredients listed in both recipes that aren’t readily available here.
One is butterscotch baking chips, do you know if using butterscotch lollies (candy in American!), like Werther’s for example would suffice?
Two is corn syrup, we don’t tend to use down here and it’s not easy to find. Can you suggest an alternative?
I have a great recipe for spicy sweet pumpkin muffins that never fails to impress my pumpkin loving friends – it also fools pumpkin haters – they have no idea they’re eating it. 😉
Keep up the good work. 🙂
Back For Seconds says
These look amazing! I am featuring them tonight at the Back For Seconds Social! Congrats and thanks so much for linking up!
Trish - Mom On Timeout says
Oh thank you so much!
Kara says
I am just like you when it comes to pumpkin–love everything but the pie! These look amazing!
Allyson @ All Our Days says
These look so good! I’m adding the ingredients to my grocery list 🙂
Thanks for linking up at All Our Days!
Trish - Mom On Timeout says
That’s wonderful! I hope you enjoy them!
Kim says
Thanks for the yummy post! I have been thinking about making this, but I cannot find the mini gingersnap cookies anywhere! Can I ask where you bought them from? All the stores by me only carry the bigger size cookies, and I don’t want to spend a lot of time making the crust myself.
Trish - Mom On Timeout says
Hi Kim! I found mine at Target but if your cookies don’t fit you can easily break off a couple of pieces to make them fit. The cookies get soft while baking so everything will come together nicely 🙂