Mini Pumpkin Cheesecakes with Gingersnap Crust
The perfect two bite Thanksgiving dessert recipe. Creamy spiced mini pumpkin cheesecakes baked on top of a gingersnap crust.
Every year making pumpkin cheesecake feels like a requirement. You’d think it’d be pumpkin pie but no, for some reason I’ve been making my absolute favorite apple pie and pumpkin cheesecake for as long as I can remember. We don’t have a huge Thanksgiving celebration with extended and distant relatives, so two desserts is usually enough. I know that sounds completely insane. One can never have too many desserts, right? I always make sure I save enough room for dessert. A slice of apple pie is an absolute must for me. I’ll forego everything else if it means having a slice of pie. Okay that’s not entirely true. I want rolls and stuffing and mashed potatoes and turkey and corn.
Truthfully, I can’t give up any of it. It’s not possible. I’m the one stuffed when it’s all over. I’m sure you know the feeling.
But back to these mini cheesecakes. I get in trouble when I make full size cheesecakes these days because I don’t eat them. *Gasp* Nope. Remember… I save room for pie. Every other member of my family will and does very happily enjoy the cheesecakes created though, but the little humans in our house are limited in their portions. So this time I opted for mini cheesecakes. Practically a two bite treat which would of course leave you plenty of room for insanely delicious pie. Smaller portions equal more room for variety. It’s worth a try anyway.
So if you want a small version, make these. But if you prefer a full size pumpkin cheesecake, I’ve still got you covered. Both are crowd pleasers.
Mini Pumpkin Cheesecakes with Gingersnap Crust
Ingredients
Crust
- 20 gingersnap cookies
- 2 tbsp unsalted butter, melted
- 1/2 tbsp granulated sugar
Filling
- 8 oz cream cheese, softened
- 1/2 C light brown sugar, packed
- 1/2 C pumpkin puree
- 1 tbsp sour cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 large egg
Topping
- Fresh whipped cream
Instructions
- Preheat oven to 350F°. Lightly grease mini cheesecake pan with baking spray.
- In a food processor, process cookies into fine crumbs. Add granulated sugar and melted butter, combining well. Divide equally among cheesecake pan cavities. Use a small flat bottom item such as a shot glass to press down on cookie crumb mixture. Bake for 5 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325F°.
- In a medium to large bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin, sour cream, salt, vanilla and spices. Mix well. Finally, add egg mixing only until completely combined. Do not over mix. Divide among cheesecake pan cavities. *Roughly 6 teaspoons or 2 tablespoons of filling per pan cavity. Using a small cookie scoop, add roughly three scoops per cavity. Do not overfill. There should be a 1/4" gap between cheesecake mixture and top of the pan. Tap pan on counter gently to force any air bubbles to the top.
- Bake for 15-18 minutes in a 325F° oven. Allow to cool completely on a wire rack before transferring to the refrigerator to chill overnight.
- Top off with optional fresh sweetened whipped cream prior to serving.
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and yes I could use this turkey!
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these cheesecake bites would be the perfect dessert! i’m usually stuffed by the end of thanksgiving and usually if i have a tiny thing of something sweet, it’ll tide me over and i’ll be satisfied. i love that these are bite sized so i don’t splurge :)
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I’m thankful that God never gives up on us. His grace and mercy are unstoppable and He continually demonstrates His love for us!
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What am I thankful for? Our family has been thru a rough year and I am thankful for many unspoken blessings but especially thankful that we are all still holding on. My God is so good, even in the hard times.
I am a total pie girl when it comes to the holidays, too – but it is hard for me to pass up cheesecake!!
I’m thankful for my husband and that thanksgiving this year will be our 4 year anniversary since we got together.
I am thankful for my family
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What are you thankful for this year? = that we have a roof over our head and food on the table. The more I see people with neither, the more I am reminded to cherish what we have! Seriously!
And these little cheesecakes are so adorable with the gingersnap crust no less!
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I am Thankful that my family is well, we all have a roof over our heads, food in our pantries, and clothes on our backs. There are a lot of people in this world that don’t have any of this things that we take for granite.
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I am a fan of Baked by Rachel on Facebook and comment: Would love to win so I can cook a Turkey for the Church Dinner this year.
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I entered the giveaway on Baked by Rachel Blog. Would love to win so I can cook a Turkey for the Church Dinner this year.
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I’d take pumpkin cheesecake over pie in a heartbeat!
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I am thankful for friends and family – who have kept me sane during the last week without power from the Hurricane. I’m thankful for my wonderful husband who works countless hours to take care of us. I’m thankful for my sweet eight year old son- who is trying at times because he has autism – is the most wonderful ray of light in my life.
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I’m thankful for my family, house and job and a good life.
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I’m thankful for my family. It’s been a not so easy year but looking at the good and putting things in perspective keeps you going :)