How To Make Mini Pumpkin Cheesecakes

HotChocolateHits's picture

May. 12, 2015

Dense, creamy cheesecakes with a gingersnap crust, flavored with pumpkin and cinnamon and finished with a dollop of whipped cream. Plus they're mini and mini is always cute. The dessert of the season? Duh.


For the base:
Gingersnap cookies 3/4 Cup (12 tbs) , crushed to 3/4cup of cookie crumbs (Lotus brand)
Unsalted butter 3 Tablespoon , melted
For the filling:
Cream cheese 8 Ounce (225 g)
Granulated sugar 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Ground cinnamon 1/4 Teaspoon
Allspice 1/8 Teaspoon
Ground nutmeg 1/8 Teaspoon
Egg 1
Pumpkin puree 1/2 Cup (8 tbs)
For the topping:
Heavy cream 3/4 Cup (12 tbs) , chilled
Granulated sugar 2 Tablespoon



Preheat oven to 350°F/180°C.

Line muffin pan with cupcake liners.



In a bowl, combine cookie crumbs with melted butter.

Place 1 ½ tablespoons of this mixture into liners and press as shown in the video.

Pop into oven and bake for 5 minutes. Allow to cool completely.

In a bowl, beat cream cheese with sugar. Add cinnamon, allspice, nutmeg and whisk well.

Add egg, pumpkin puree and mix gently.

Fill 3/4ths of cupcake liners and pop into oven. Bake for 30- 40 minutes or until puffy.

Once done, allow to cool well and refrigerate for 2 hours.

For whipped cream, beat sugar and cream until stiffness peaks.

Place a dollop of cream over cookies and sprinkle little crushed cookies over it.



Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 11

Nutrition Facts

Serving size

Calories 282Calories from Fat 163

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 186 mg7.75%

Total Carbohydrates 27 g9%

Dietary Fiber %

Sugars 16 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet