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5 from 4 votes

Mini Pumpkin Cheesecakes with Gingersnap Crusts Recipe

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!
Prep Time30 minutes
Cook Time30 minutes
Refrigerate2 hours
Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Calories: 219kcal
Author: Andrea

Ingredients

  • 1 (8) oz package Original Philadelphia Cream Cheese  room temperature
  • 1/2 cup pumpkin puree
  • 1/4 cup + 2 Tbsp sugar
  • 1 egg
  • 2 tsp heavy cream
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice (or allspice)
  • 1/8 tsp nutmeg

crust

  • 8 gingersnap cookies
  • 1 graham cracker
  • 1 1/2 Tbsp butter melted
  • 1 1/2 tsp brown sugar
  • 1/4 cup pecans
  • pinch of salt

vanilla bean whipped cream

  • 1 cup heavy cream
  • 1 Tbsp granulated sugar
  • seeds from 1/4 of a vanilla bean (or 1/4 tsp vanilla bean paste)
  • pumpkin pie spice for garnish

Instructions

  • Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 219kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 118mg | Potassium: 96mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2211IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg