Mini Pumpkin Cheesecakes with Gingersnap Crust

These mini pumpkin cheesecakes are cozy, creamy, and just the right size for sharing. Each bite begins with a crunchy gingersnap crust that brings warm spice and snap. The pumpkin cheesecake filling is silky and lightly spiced, with a tender, slightly dense texture that melts on the tongue. A glossy drizzle of caramel sauce and a scattering of chopped pecans on top add buttery sweetness and toasted crunch, while the aroma of cinnamon and pumpkin spice fills the kitchen. These little cheesecakes are ideal for holiday gatherings, potlucks, or when you want a festive dessert without serving a whole cake. They hold up well chilled, so they are perfect to make a few hours ahead and serve when guests arrive.

Ingredients

1 and 1/4 cups gingersnap cookie crumbs, for a spicy, crunchy base that complements the pumpkin filling
2 tablespoons granulated sugar, to sweeten and bind the crust slightly
1/4 cup unsalted butter, melted, to hold the gingersnap crumbs together and add richness
12 ounces cream cheese, softened, the creamy main component for the cheesecake filling
1/2 cup pumpkin puree, for natural pumpkin flavor and moisture
1 large egg, for structure and a smooth texture in the filling
1 large egg yolk, adds extra richness and a silky finish
1/2 cup granulated sugar, sweetens the filling without overpowering the pumpkin
1/2 teaspoon ground cinnamon, provides warm, familiar spice notes
1 teaspoon pumpkin pie spice, brings the classic autumn flavor blend to the filling
1 teaspoon vanilla extract, rounds out flavors and lifts the sweetness
1 cup caramel sauce, for a sweet, sticky topping that pairs beautifully with pumpkin and gingersnap
1/2 cup chopped pecans, for crunchy texture and a nutty contrast on top

Step-by-Step Instructions

Preheat the oven to 350°F (177°C). Line a muffin pan with 16 cupcake liners. This keeps the mini cheesecakes neat and makes serving easier.
In a medium bowl, combine the gingersnap cookie crumbs, 2 tablespoons of granulated sugar, and the melted butter. Stir until the mixture is evenly moistened.
Evenly press the gingersnap mixture into the bottom of each lined muffin cup to form a crust. Use the back of a spoon or a small measuring cup to press firmly. Bake the crusts for 5 minutes to set. Let them cool briefly while you make the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, scraping the sides of the bowl as needed.
Add the pumpkin puree, 1 large egg, the additional egg yolk, 1/2 cup of granulated sugar, ground cinnamon, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until the mixture is thoroughly combined and smooth. Avoid overbeating to prevent cracks.
Divide the filling among the pre-baked gingersnap crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to remove any large air bubbles.
Bake the mini cheesecakes for 18 to 20 minutes, or until the centers are set and the tops are slightly puffed. The edges should be just set while the center has a slight wobble.
Remove the pan from the oven and let the cheesecakes cool at room temperature for about 30 minutes. Cooling slowly helps prevent cracking.
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours to allow them to firm up fully.
Before serving, spoon or drizzle caramel sauce over each mini cheesecake and sprinkle with chopped pecans. Serve chilled or at cool room temperature.

Conclusion

These Mini Pumpkin Cheesecakes with Gingersnap Crust are a crowd pleaser that combine creamy pumpkin filling, spicy cookie crust, sweet caramel, and crunchy pecans. They are simple to make, easy to transport, and perfect for holiday dessert tables or cozy evenings at home. For another take on this idea and more tips, see Mini Pumpkin Cheesecakes with Gingersnap Crust | Gimme Delicious and for additional variations and serving ideas, visit Mini Pumpkin Cheesecakes – Live Well Bake Often. Give the recipe a try and please share how yours turned out with friends and family.