Mini Pumpkin Cheesecakes with Gingersnap Crust
ShareThe 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.
Notes
