Mini Pumpkin Cheesecake Recipe
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.
Servings 18
Calories 131kcal
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
Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 106mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2249IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg