Tiny Gingersnap Pumpkin Cheesecakes
These miniature pumpkin cheesecakes bake in a muffin tin with almost no fuss. A buttery gingersnap crust and creamy spiced pumpkin filling pack classic fall flavor into every bite, making them an easy make-ahead dessert for holidays or weeknights.
12 mini cheesecakes
Prep: 20 minutes
Cook: 22 minutes
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Ingredients Index
1 1/2 Cups Gingersnap Cookie Crumbs (from About 24 Cookies)5 Tablespoons Unsalted Butter, Melted16 Ounces Cream Cheese, Softened To Room Temperature3/4 Cup Canned Pumpkin Puree (not Pumpkin Pie Filling)1/2 Cup Packed Light Brown Sugar2 Large Eggs, At Room Temperature1 Teaspoon Pure Vanilla Extract1 1/2 Teaspoons Pumpkin Pie Spice1/4 Teaspoon Fine Salt
Ingredients
- 1 1/2 cups gingersnap cookie crumbs (from about 24 cookies)
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine salt
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Instructions
- 1Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
- 2Stir the gingersnap crumbs and melted butter until evenly moistened. Divide the mixture among the liners and press firmly into the bottoms.
- 3Beat the cream cheese and brown sugar with a mixer until completely smooth. Mix in the pumpkin puree, vanilla, pumpkin pie spice, and salt.
- 4Beat in the eggs one at a time just until combined; do not overmix.
- 5Spoon the filling over the crusts, filling each cup almost to the top.
- 6Bake 20 to 22 minutes, until the centers are just set with a slight jiggle.
- 7Cool in the pan for 30 minutes, then refrigerate at least 3 hours or overnight.
- 8Serve chilled. Add a small dollop of whipped cream if you like.
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