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Mini Pumpkin Cheesecakes

This recipe creates delightful individual pumpkin cheesecakes using a gingersnap cookie base and a creamy, spiced pumpkin filling. Baked in muffin tins, they are easy to prepare and perfect for portioned desserts, combining classic cheesecake richness with autumnal flavors.
Print Recipe
Total Time 35 minutes
Course Breakfast
Cuisine british
Servings 8 people
Calories 1701.3 kcal

Equipment

  • 1 Muffin Tin Standard 12-cup size
  • 2 Mixing Bowls One for crust, one for filling
  • 1 Electric Mixer Handheld or stand mixer for smooth filling
  • 1 Measuring Cups/Spoons

Ingredients
  

Main

  • 12 gingersnap cookies
  • 1 8 ounce package cream cheese, softened
  • 1 cup solid-pack pumpkin
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs

Instructions
 

  • Preheat your oven according to the recipe instructions, likely around 325°F (160°C), and line a standard muffin tin with cupcake liners.
  • Finely crush the gingersnap cookies to create crumbs.
  • Press a small amount of gingersnap crumbs into the bottom of each lined muffin cup to form the crust.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the solid-pack pumpkin, sugar, pumpkin pie spice, and vanilla extract to the cream cheese mixture.
  • Beat on low speed until the pumpkin mixture is well combined and smooth, scraping down the sides of the bowl as needed.
  • Add the eggs, one at a time, beating on low speed just until each egg is incorporated.
  • Pour or scoop the pumpkin cheesecake filling evenly into the prepared muffin cups, filling each about two-thirds full.
  • Bake for the recommended time, or until the centers are mostly set but slightly wobbly.
  • Allow the mini cheesecakes to cool completely in the muffin tin on a wire rack before transferring to the refrigerator to chill thoroughly before serving.

Notes

Ensure your cream cheese is fully softened to room temperature before mixing; this is key to achieving a smooth, lump-free filling. Be careful not to overmix the batter once the eggs are added, as excessive air can cause the cheesecakes to crack during baking. For a more luxurious texture and to help prevent cracking, consider baking these in a shallow water bath. Place the muffin tin in a larger baking dish and fill the larger dish with hot water halfway up the sides of the muffin cups. Allow the cheesecakes to cool completely at room temperature before chilling in the refrigerator for at least 2-3 hours to set properly.