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Mini Pumpkin Cheesecakes with Gingersnap Crust

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Cozy mini cheesecakes with a crunchy gingersnap crust and silky pumpkin filling, topped with caramel and pecans.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 195 minutes
  • Yield: 16 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/4 cups gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 12 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C). Line a muffin pan with 16 cupcake liners.
  2. Combine the gingersnap cookie crumbs, 2 tablespoons of granulated sugar, and the melted butter in a medium bowl. Stir until the mixture is evenly moistened.
  3. Press the gingersnap mixture into the bottom of each lined muffin cup to form a crust. Bake for 5 minutes. Let them cool briefly.
  4. Beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Add the pumpkin puree, 1 large egg, additional egg yolk, 1/2 cup granulated sugar, ground cinnamon, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until smooth.
  6. Divide the filling among the pre-baked gingersnap crusts, filling each liner about 3/4 full.
  7. Bake the mini cheesecakes for 18 to 20 minutes, until the centers are set and the tops are slightly puffed.
  8. Cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
  9. Serve with caramel sauce and chopped pecans on top.

Notes

Chill for at least 2 hours before serving for best results. Can be made in advance for parties.

Nutrition

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