Mini Pumpkin Cheesecake Gingersnap (Print-Friendly Version)
Creamy mini cheesecakes with pumpkin and spiced gingersnap crust create a perfect fall dessert.
# Ingredients:
→ Gingersnap Crust
01 -
1 1/2 cups gingersnap cookie crumbs
02 -
6 tablespoons unsalted butter, melted
→ Pumpkin Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
3/4 cup granulated sugar
05 -
1 tablespoon cornstarch
06 -
1 teaspoon pumpkin pie spice
07 -
1/4 teaspoon salt
08 -
2 large eggs
09 -
3/4 cup canned pumpkin puree
# Steps:
01 -
Preheat oven to 350°F. In a bowl, combine gingersnap cookie crumbs with melted butter until evenly moistened. Press mixture firmly into the bottoms of a 12-cup muffin pan lined with parchment baking cups.
02 -
Using a hand mixer or stand mixer, beat cream cheese until smooth. Gradually add sugar and cornstarch, mixing until combined. Add pumpkin pie spice, salt, eggs one at a time, mixing well after each addition. Fold in canned pumpkin until the mixture is uniform.
03 -
Spoon cheesecake batter evenly over the crusts using an ice cream scoop. Bake for 18-22 minutes or until edges are set and centers slightly jiggle.
04 -
Turn off oven and leave cheesecakes inside with the door cracked for 15 minutes. Remove from oven and allow to cool in the pan for 20 minutes. Transfer to a cooling rack and refrigerate for at least one hour before serving.
05 -
Top each cheesecake with whipped cream and a sprinkle of pumpkin pie spice for presentation and added flavor.
# Notes & Tips:
01 -
Use parchment baking cups instead of paper liners for easy removal. Cheesecakes improve in flavor after chilling overnight and can be prepared up to three days in advance.