Mini Pumpkin Cheesecake Gingersnap

These mini pumpkin cheesecakes are my signature treat for fall gatherings when I want something festive but still easy enough to make ahead of time. They feature a spiced gingersnap crust that plays so well with the creamy pumpkin cheesecake filling and I love serving them for Thanksgiving since they are always a crowd pleaser and are so simple to serve.

I first made these when I needed a fuss-free dessert for a big holiday dinner and now my friends ask for the recipe every single year. They never last long on the dessert table.

Ingredients

• Gingersnap cookie crumbs: The ginger and molasses in these cookies create a warmly spiced base for the cheesecake and store brands work great
• Unsalted butter: Helps bind the crust and lets the gingersnap flavor shine use good quality butter for best results
• Cream cheese: Full fat cream cheese is best for a rich and creamy filling and let it come to room temperature so it blends smoothly
• Granulated sugar: Balances the tanginess of the cream cheese and gives the filling structure
• Corn starch: Just a small amount keeps the cheesecakes silky smooth and helps prevent cracking
• Pumpkin pie spice: Adds that classic autumn flavor look for a blend with cinnamon nutmeg ginger and cloves
• Salt: A pinch brightens all the flavors and keeps the cheesecake from tasting flat
• Eggs: Bring the mixture together and give it body choose large eggs for best results
• Canned pumpkin: Pure pumpkin not pumpkin pie mix gives natural color and flavor look for a brand with a deep orange hue and no added sugar

Step-by-Step Instructions

Prepare the Crust:

Start by crushing gingersnap cookies into fine crumbs I use a food processor but you can also use a plastic bag and a rolling pin Mix the crumbs with melted unsalted butter until the texture resembles wet sand This ensures the crust holds together but is not greasy

Fill the Muffin Pan:

Line your muffin tin with parchment or paper baking cups Parchment liners work best for easy release Spoon a tablespoon of the gingersnap mixture into each cup and press down firmly to form a solid base I use the back of a spoon or a small glass Letting the crust chill in the fridge for a few minutes helps it hold up under the filling

Make the Cheesecake Batter:

In a large bowl beat the softened cream cheese until creamy and no lumps remain This is key for a smooth texture Add sugar corn starch pumpkin pie spice and salt Beat until well combined Next beat in the eggs one at a time mixing just enough to blend Add canned pumpkin and mix gently until smooth Overmixing can make the filling dense so go slowly here

Pour and Bake:

Using an ice cream scoop or large spoon fill each muffin cup almost to the top with cheesecake batter Smooth the tops with a spatula Bake at 325 degrees F for about twenty minutes or until just set The centers should still jiggle slightly

Cooling:

This is crucial Let the cheesecakes rest in the turned off oven with the door cracked open for fifteen minutes This helps prevent sinking or cracking Transfer to a rack while still in the pan and cool another twenty minutes Remove from the pan and chill in the fridge at least one hour before serving

Serving:

Top each cheesecake with a dollop of whipped cream and a pinch of pumpkin pie spice if you want a little extra fall flair Serve chilled for the best texture

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The gingersnap crust is my favorite detail because it pairs perfectly with the spiced pumpkin and reminds me of the holiday cookie trays my grandmother always made. The smell of them baking always makes me think of cozy autumn afternoons in her kitchen.

Storage tips

Store any leftover cheesecakes covered in the refrigerator for up to three days. They keep their flavor and texture really well and actually taste better after a night in the fridge. For longer storage individually wrap and freeze for up to two months then thaw in the refrigerator overnight for best results. Avoid storing with whipped cream or toppings since they can get soggy.

Ingredient substitutions

You can swap graham crackers or vanilla wafers for the gingersnaps if needed though you will lose a bit of that warm spice flavor. For a gluten free version use gluten free gingersnap cookies. Neufchâtel cheese can be used in place of cream cheese for a slightly lighter result but aim for the full fat variety to keep the creamy texture.

Serving suggestions

These are beautiful on a dessert platter garnished with a little extra pumpkin pie spice or cinnamon on top. You can also drizzle with caramel sauce or top with toasted pecans for a more decadent touch. For parties set up a cheesecake bar with a few toppings like chopped nuts or chocolate shavings and let everyone customize their own.

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Cultural and historical context

Pumpkin cheesecake is a relatively modern twist on traditional cheesecake which dates back to ancient Greece. In the United States pumpkin is a classic fall ingredient thanks to its connection to harvest celebrations and Thanksgiving. The use of gingersnap cookies brings in European baking traditions which often pair ginger with sweet pumpkin or squash.

Frequently Asked Questions About the Recipe

→ What ingredients create the gingersnap crust?

The crust is made using gingersnap cookie crumbs and unsalted butter, which bind the crumbs into a flavorful, crunchy base.

→ How does pumpkin pie spice enhance the filling?

Pumpkin pie spice adds warm, aromatic notes of cinnamon, nutmeg, and cloves, giving the filling its signature comforting fall flavor.

→ Why use cornstarch in the filling?

Cornstarch helps stabilize the cheesecake, preventing cracks and ensuring a smooth, creamy texture once baked.

→ What’s the best way to remove mini cheesecakes from the pan?

Using parchment baking liners makes removal easy and prevents sticking, preserving the dessert’s shape during serving.

→ Can these cheesecakes be prepared ahead of time?

Yes, they can be made up to three days in advance, and flavors often deepen after a day in the fridge, enhancing the taste.

→ How should these be served for best flavor?

Top with whipped cream and a light dusting of pumpkin pie spice for a festive presentation that complements the filling’s flavors.