Mini pumpkin cheesecakes with a crust made from gingersnap cookie crumbs — a celebration of autumn! These individual sized pumpkin cheesecakes are festive, full of flavor and always a favorite among family and friends!
I’ve been making these mini pumpkin cheesecakes every autumn for years now and they always disappear quickly! They’re quite similar to my chocolate hazelnut cheesecake cupcakes, but instead of nutella they’re flavored with pumpkin puree and the warming spices of pumpkin pie! And did I mention the crust? Crushed up gingersnap cookies — the perfect complement to the layer of creamy pumpkin goodness!
gingersnap cookie crust
I always make the crusts for my individual cheesecakes with some form of crushed up cookies and for these little delights, I went with gingersnaps! Anything similar to these cookies should do the trick! The cookies I bought were quite hard and crispy, but soft and chewy versions will work just fine too.
To make the cookie crust, first pulse the cookies in a food processor until they form small crumbs. Alternatively, you can place them in a ziplock bag and crush them with a rolling pin or something similar. Then just stir them with melted butter and a bit of brown sugar and evenly distribute the mixture into a lined muffin tin. You’ll need to push the mixture down with a spoon or your fingers to form the crust and then bake it for five minutes without the filling.
And now onto the star of the show — pumpkin cheesecake!
In addition to pumpkin puree and the spices (cinnamon, nutmeg, cloves and ginger), you’ll just need cream cheese, brown sugar, a few eggs and a bit of flour. I also add in a bit of sour cream to soften the mixture as well as add a bit of tanginess and lighten up the overall taste! And then of course a pinch of salt and a dash of vanilla extract to finish it off!
Baking these little cheesecakes only takes about 20 minutes. You’ll know they’re done when they’re almost set, but still a bit jiggly in the center. Then just let them rest at room temperature until cool and chill them in the refrigerator for a few hours before enjoying!
The best part about baking these individual treats instead of a full size cheesecake is the flexibility it offers. These mini cheesecakes freeze incredibly well so I can make a whole batch now, eat a few and store a few in the freezer for a rainy day or even unexpected guests!
Looking to add even more pumpkin to your life? These recipes won’t disappoint!
- chipotle pumpkin mac and cheese
- ricotta and pumpkin pierogi + brown butter sage sauce
- easy turmeric pumpkin soup
- gingersnap cookies 5 oz (140 g)
- (I used about 20 cookies)
- brown sugar 1 tbsp
- butter 3 tbsp (40 g)
- brown sugar ½ c (100 g)
- cream cheese 8 oz (230 g)
- pumpkin puree ¾ c (180 g)
- sour cream ¼ c (60 g)
- vanilla extract 1 tsp
- eggs 2 large
- flour 2 tbsp
- cinnamon ½ tsp
- nutmeg ¼ tsp
- ginger ¼ tsp
- cloves ¼ tsp
- salt ¼ tsp
- Preheat oven to 320 F (160 C) and line a cupcake tin with 12 liners.
- Crush the cookies into fine crumbs. Completely melt the butter and mix with the cookie crumbs and 1 tablespoon of brown sugar.
- Divide the mixture evenly into the liners, pressing down to form the crust.
- Bake for five minutes, then remove and let cool slightly.
- In a large bowl, beat the cream cheese and brown sugar until smooth and fluffy.
- Add the pumpkin puree, sour cream and vanilla extract and mix until combined.
- Add the eggs one at a time and mix until combined.
- Mix in the flour, cinnamon, cloves, ginger, nutmeg and salt.
- Divide the batter evenly into the prepared tins and bake for 18-20 minutes. The center of the cheesecake should still jiggle a bit.
- Remove from the oven and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least three hours before serving.
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