Mini Pumpkin Cheesecakes with Gingersnap Crusts

October is here which means it is officially time to crank out the pumpkin recipes! Excited? I am! Last night we had the missionaries over for dinner and I made chili and cornbread. For dessert I had prepared these tasty little cheesecake bites. This was my first attempt at baking in my mini cheesecake pan and I had no idea what I was doing. Since I made my own recipe I was unsure of the baking/cooling time…. yeah, I winged it. Turns out that my guesses were pretty spot-on because these came out moist and oh so delicious! Happy October and let the pumpkin madness begin!

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Mini Pumpkin Cheesecakes with Gingersnap Crusts
 
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These mini pumpkin cheesecakes with gingersnap crusts are a fall favorite! Spiced to perfection and topped with a vanilla bean whipped cream, you just can't go wrong with these little bites!
Author:
Yield: 12 mini cheesecakes
Ingredients
  • 1 package (8 oz) Original Philadelphia Cream Cheese, room temperature
  • ½ c. pumpkin puree
  • ¼ c. + 2 tbsp. sugar
  • 1 egg
  • 2 tsp. heavy cream
  • ¼ tsp. vanilla
  • ¼ tsp. cinnamon
  • ¼ tsp. pumpkin pie spice (or allspice)
  • ¹⁄₈ tsp. nutmeg

  • For the crust:
  • 8 gingersnap cookies
  • 1 graham cracker
  • 1½ tbsp. melted butter
  • 1½ tsp. brown sugar
  • ¼ c. pecans
  • pinch of salt

  • For the vanilla bean whipped cream:
  • 1 c. heavy cream
  • 1 tbsp. granulated sugar
  • Seeds from ¼ a vanilla bean (or ¼ tsp. vanilla bean paste)

  • Pumpkin pie spice for garnish
Directions
  1. Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.
  2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.
  3. While crust is baking prepare filling beating together cream cheese, sugar and pumpkin puree until smooth. Add spices, vanilla, heavy cream and egg. Mix until just combined.
  4. Pour filling over each crust, dividing evenly. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).
  5. Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
  6. While cheesecakes are cooling, prepare vanilla bean whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar and scraped vanilla bean seeds. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.
  7. To assemble, using a mesh sieve, lightly dust cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream. Enjoy!
Notes
-I used the Chicago Metallic Mini Cheesecake Pan, but you can double the recipe and use a standard size muffin tin lined with paper liners.


Recipe source: Life Made Simple

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Oh these look so yummy! I don’t have a mini cheesecake pan but I may need to get one now!

    1. You could, but just know that if you use a standard size pan you’d probably need to double the recipe and adjust the baking time. The mini cheesecake pan produces almost mini cupcake size cheesecakes… so if you use a mini pan this recipe would probably work just fine. Hope that helps! Good luck!

  2. Gingersnaps and pumpkin? What could be better? My weekly linky party–One Creative Weekend–has gone spooky this week in honor of my thirteenth party. If you haven’t already, I hope you’ll visit “One Creative Weekend” on OneCreativeMommy.com (open every Fri-Wed) and link up this idea and anything else you’d like to share. (You can include non-Halloween posts as well, but feel free to link up as many Halloween-themed posts as you like.) There are two categories—one for Halloween and one for everything else.

  3. These look sinfully delicious, perfect for fall and all of the upcoming holidays! I’m always interested in finding more pumpkin recipes 🙂

  4. There is eggs and heavy cream listed in the instructions for the pumpkin but they are not listed in the ingredients. Am I missing something?

    Looks delicious! Thank you!

  5. Oh my goodness… those look lovely!!! I so wish I could have some now!! I just bought 4 cans of pumpkin.. I’m pretty sure I’m going to have to make these!

  6. These cheesecakes look amazing! So pretty and so delicious! I especially love the gingerbread crusts!
    Jo-Anna

  7. Now I’m in trouble! I don’t usually like cheesecake, but I found out last Thanksgiving that I love pumpkin Cheesecake…YUMMMM!!!

  8. These look insanely delicious! We will be featuring them tomorrow at Uncommon! Thanks for sharing them with us this week!

    Take care,

    Trish

  9. I’ll be featuring YOU tomorrow morning at 7 am central time. Thank you so much for linking up to {wow me} wednesday at GingerSnapCrafts.com

    Ginger 🙂

  10. Yum-my! This looks so wonderful. {I think a little bit of drool just rolled down my chin.} Thanks so much for sharing this with my readers at my linky party.

    Warmly, Michelle

  11. Beautiful and they sound so delicious! Wow!!

    <3 Christina at I Gotta Create!
    Wildly Original linky party is open.

  12. I was wondering if I would be able to make, bake and them freeze them for later. Once thawed then I could frost them. Have you ever tried freezing them?

  13. Love gingersnaps with pumpkin! (Love Olive Garden pumpkin cheesecake for that reason!) We put them on our pumpkin spice fro-yo! Great recipe–want to try!

  14. I’ve been browsing recipes on Pinterest for Thanksgiving and these Mini Pumpkin Cheesecakes are perfect! I have to feed 40 hungry folks and we always have 3 to 4 desserts on offer.

  15. I apologize if this question has already been asked, but where can I find a mini cheesecake pan? Is it something that I’ll need to order from a Williams Sonoma? Maybe Bed, Bath & Beyond?

    Thanks so much for your help! I pinned this (along with the rest of the world) and plan to make for Thanksgiving this year!

    🙂

    Linda

  16. Can’t wait until Thanksgiving to make these! Do you have any idea how much 1 graham cracker equals after grinding? I have a whole box of graham cracker crumbs and just need an idea of how much to use.

    I also don’t have a mini-cheesecake pan either, so I’m going to double the recipe, as you suggested to another poster, and make them in my silicone cupcake pans. I’m hoping if I cover them and put in fridge, I should be able to pop them right out! Finger crossed!! 🙂 Thanks!

    1. I would guess about 2 tbsp, but that is just an educated guess! A little more or less wont hurt, I promise! Good luck! Oh, and I’d love to hear how they turn out in the silicone cupcake pans!!!

    2. OMG! These are SO good! And the silicone cupcake pan worked like magic! The recipe made 5 of them, so if I was cooking for a crowd, I would definitely double the recipe. I sprayed the pan w/ cooking spray, then put 2 Tbs of crust in each & filled them all the way to the top w/ the cheesecake filling. I cooked them for approx. 23-24mins, cooled them for 20, then I covered them with seran and put them in the fridge, still in the cupcake pan. After several hours (at least 4), they popped right out. Perfect size for dessert serving – a true mini-cheesecake! I hope this helps others out there that don’t have a mini-cupcake pan either. Can wait to eat the rest tomorrow! 🙂

    3. Good to hear! Thank you so much for the feedback! I’m glad that they turned out so well. Thanks for giving them a try and for experimenting a bit! Have a happy Thanksgiving!

    1. I like the flavor of vanilla so I would do about 1/2 tsp, but if you want it to be more subtle try 1/4 tsp. Hope that helps!

  17. Where do you get mini cheesecake pans and what size did you use for this recipe? Thanks! Look beautiful and delicious.

  18. I am making mine now for tomorrow and they look much lighter than yours. What kind of pumpkin did you use! They still look good I just love the deep colors of yours above. thanks for posting; I am looking forward to trying one later:)

    1. I used Libby’s… I’ve never tried any other kind, but you could always add a few drops of food coloring next time. I hope you enjoy them, we sure did!

    2. i used an organic brand from whole foods. usually use libby’s i left the second batch in longer and looked darker. they were a hit. thanks and happy thanksgiving!!!

  19. I’ve been making a full size pumpkin cheesecake for Thanksgiving, but only two of us enjoy this (I know, weird family, who doesn’t LOVE pumpkin?), so it’s really too much with all the other goodies we have. This will be perfect! The ingredients are very close to the full size recipe I use, including the gingersnaps and pecans – looking forward to trying this version!

    1. Yes, of course. I would suggest lining the pan, doubling the recipe and increasing the bake time until they look set around the edges and slightly jiggly in the center (maybe 25-28 minutes?).

  20. Nuts! I should have looked at the comments first. A tassie pan is what I have and I’m in the middle of the recipe so off to the store for mini-cupcake wrappers. They may not be as pretty but I can imagine how frustrated I’d be if I couldn’t get them out of the pan.

  21. I’ve got these in the oven right now! I cannot wait to try them in the morning. Thanks for sharing the recipe. 😉

  22. Hi! Just found this recipe on Pinterest and hoping to make it for a bake sale (prob testing it first!). I actually have a tub of Trader Joe’s gingersnap cookies (bite size for kids) that I’m hoping to use for this. Any idea how much of the crumbs I would need to use once I grind them? Best guess? Can’t wait to try them!

    1. Hi Alyssa! It should be between about 3/4 c. of ground gingersnaps. I’ve never measured it exactly but it should be around that amount. I love that you’re planning on making them for a bake sale, I hope everyone loves them!

  23. My daughter is allergic to nuts. If I omit the nuts for the crust, do I need to adjust anything? Really looking tontrying this – she LOVES pumpkin.

    1. Hi Elsa! I haven’t tried making the crust without pecans, but if I did, I’d probably just add another graham cracker and 2-3 more gingersnaps to the food processor! Hope that helps, and that she loves them!

      1. Hi Natalie, made this for our Thanksgiving dinner (Canadian) last night. The substitution worked well. The cheesecake was a hit. Everyone loved that it was not too sweet. Thank you.

  24. Found you on Pinterest! These were super easy and came out great. Doubling the recipe made 18 standard size cupcakes, perfect for my Thanksgiving get together. Thanks!