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Mini Pumpkin Cheesecakes with Gingersnap Crust

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Warm, spiced, and perfectly portioned, these Mini Pumpkin Cheesecakes with Gingersnap Crust are a small but memorable fall dessert.

Ingredients

Scale
  • 1 and 1/4 cups gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 12 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  2. Combine gingersnap cookie crumbs, 2 tablespoons sugar, and melted butter in a medium bowl.
  3. Press the mixture into the bottom of each muffin cup to form a crust. Bake for 5 minutes and let cool.
  4. Beat cream cheese until smooth, then add pumpkin puree, egg, egg yolk, 1/2 cup sugar, cinnamon, pumpkin pie spice, and vanilla extract.
  5. Divide the filling among the crusts, filling each about 3/4 full.
  6. Bake for 18-20 minutes until the centers are set but slightly jiggly. Cool at room temperature for 30 minutes.
  7. Refrigerate for at least 2 hours to firm up before serving.
  8. Drizzle with caramel sauce and sprinkle with chopped pecans before serving.

Notes

Soften cream cheese at room temperature for 20-30 minutes for a lump-free filling. Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin cheesecake, mini desserts, fall treats, gingersnap crust, easy desserts

Find it online: https://recipehappy.com/mini-pumpkin-cheesecakes-gingersnap-crust/