Published: · Modified: by Deb Attinella | This post may contain affiliate links. This blog generates income from ads.
These mini pumpkin cheesecakes are a perfect fall dessert. You will love the gingersnap crust too!
Happy day before Thanksgiving! I really had fun making these mini cheesecakes. Just the right size and the gingersnap crust was a nice change from graham crackers.
I'm a huge fan of mini desserts because then you can try more than one! I could not believe how easy these were.
Luckily I had a mini cheesecake pan .
What will you be serving as a Thanksgiving dessert? Do you make all the trimmings including a turkey? I'm craving the whole shebang! Turkey, gravy, stuffing, mashed potatoes, sweet potatoes and of course dessert!
Have a Happy Thanksgiving!
Get the Recipe
Mini Pumpkin Cheesecakes
Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes
A delicious mini dessert with a nicely spiced cheesecake with a gingersnap crust
Ingredients
Crust
- 1 cup gingersnap cookies processed into crumbs
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Filling
- 8 oz cream cheese, softened
- ¼ cup packed brown sugar
- ½ cup canned pumpkin
- 1 egg plus one egg white
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- pinch of cloves
Instructions
- Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
- In a bowl combine the crust ingredients; mixing well. Divide the mixture among the 12 cups. Firmly press on bottom and ⅓ up on the side.
- In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
- Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
- Serve with either whipped cream or cool whip and dust with cinnamon.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 207Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 182mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Another fall recipe you might enjoy - Pumpkin Spice Cake
- About the Author
- Recent Posts
- Recipe Index
Deb Attinella( Recipe Developer and Food Photographer )
We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
Check these out!
- Apple Puff Pastry Strudel
- How to Make Crepes
- Easy Blueberry Peach Galette
- Mini Pineapple Upside Down Cake
Reader Interactions
Comments
Carrie R says
I absolutely love these, Deb! 🙂 I am always a sucker for a thick gingersnap crust- yum!
Pinned & sharing!Reply
Winnie says
Deb - these are HEAVENLY !
If I could I'd grab a few and eat them 🙂Reply
Consuelo @ Honey & Figs says
Oh My - Deb, these lovely little cheesecakes look so delish!
Happy Thanksgiving 😀Reply
Kelly LifemadeSweeter says
These mini pumpkin cheesecakes look so adorable! The gingersnap crust sounds wonderful. What a wonderful dessert to serve at any holiday dinner. Hope you had a wonderful Thanksgiving and have a great weekend Deb!
Reply
Min Kwon says
Love these! How cute are they?! My husband LOVES cheesecakes, and I can't wait to make this soon. He doesn't like sharing a slice with me as I immediately attack the crust. However, since he's not a fan of ginger snaps( gasp!) I don't think he would mind..but then again these are so tiny to share..Hope you had a blessed Thanksgiving, Deb!
Reply
DesignedByBH says
These look delicious! I'm pinning to my Yummy Pumpkin board.
Thanks for sharing on the Daily Blog Boost last week!- Brooke -
Reply
Dina says
it looks yummy!
Reply
Adelina Priddis says
I've been on a cheesecake roll this year! Trying a gingersnap crust has been on my list of to do's. Thank you for sharing these on Foodie Friday
Reply
Britni Vigil says
Okay Deb I just pinned these because they look incredible! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thurs at 7PM EST.
Britni @ Play. Party. Pin.
Reply
Jamie Sherman says
Delish! I love that they're mini! 🙂
Reply
Cathy Trochelman says
These look fabulous, Deb! I've made a gingersnap crust before, but not with pumpkin cheesecake. Love the combo!
Reply
Felecia Cofield says
HI Deb! The recipe sounds delicious! I love mini-cheesecakes, and these will be perfect for Fall! Thanks for sharing! Blessings from Bama!
Reply
Tara Noland says
Those look divine, great combination of flavors!!
Reply
Kelly says
What a perfect Thanksgiving dessert!
Reply
Michele @ The Nest at Finch Rest says
MMMMMMMMMMMMMM they look so perfect and WOW do you take awesome pictures.
This is so inspiring!!!! (Perfect for an autumn tea party!) ♥♥♥Reply
Bev Carter says
Wow, these pumpkin cheese cakes look heavenly.
Stopping by from Lou Lou Girls,
BevReply
Storybook Apothecary says
yummmy! these look so cute and delicious for thanksgiving!
stop by and chat with me ♥ http://StorybookApothecary.com
Reply
Kim Lange says
OMgoodness!! These look so yummy! Pinning and visiting from Foodie Friends
Reply
Amy at Ms. Toody Goo Shoes says
These are works of art, Deb, and they're going on my "to make" list, for sure. I'll have to invest in that pan, though. Just letting you know I'll be featuring these tomorrow night on BOTW!
Reply
Kimberly Lewis says
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls
Reply
Jan D says
I made these yesterday, using a Primal Blueprint/keto recipe for the crust. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia - pulsed in food processor) This is a delicious recipe - turned out looking exactly like the picture. I am wondering how the 1/2 cup of pumpkin would translate into another non-pumpkin recipe. In other words, what might I substitute and have the same firm texture of the pumpkin cheesecakes?
Reply
Deb Attinella says
Oh boy, I'm not sure about that. I always kind of wondered if you pureed some apple filling if that would work - I may try that myself to see!
Reply
