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.

Mini Pumpkin Cheesecakes with Gingersnap Crust Recipe from

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.

Mini Pumpkin Cheesecakes with Gingersnap Crust Recipe from

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.

Mini Pumpkin Cheesecakes with Gingersnap Crust Recipe from

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.

Yield: Makes 12 mini cheesecakes

Cook Time: 15-18 minutes

Mini Pumpkin Cheesecakes with Gingersnap Crust

The perfect two bite Thanksgiving treat. Creamy spiced pumpkin cheesecakes baked on top of a gingersnap crust.


  • 20 gingersnap cookies
  • 2 tbsp unsalted butter, melted
  • 1/2 tbsp granulated sugar
  • 8oz cream cheese, softened
  • 1/2C packed brown sugar
  • 1/2C canned pumpkin
  • 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 egg
  • Fresh whipped cream


Preheat oven to 350. 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 325.

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 OXO 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 325 degree 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.

Adapted from: Betty Crocker as shared by Baked Bree


When you think of turkey you think of Butterball, right? Well, not only does Butterball have a turkey hotline should you run into any trouble or have any turkey questions this year…because we’ve all heard those horror stories about burnt turkeys, undercooked turkeys and houses caught on fire from turkey mischief. It happens. Be careful. But, they also have a brand new app available through iTunes that is not only easy to use but it’s loaded with over 200 recipes perfect for Thanksgiving and year round. Forget Sudoku when I’m waiting in the school pick-up line, I’ll be torturing myself searching recipes and creating new meal plans.

I’ve partnered with Butterball to make sure a few extra families will be able to enjoy a delicious Thanksgiving this year. Three Baked by Rachel readers from within the US will receive a Butterball gift check valued at $20.

This giveaway is open until Friday November 9th, 2012 at 11:59 EST. Giveaway is open to US residents, ages 18 and older. Winner will be randomly selected and emailed. Winner has 48 hours to respond or another winner will be chosen. Main entry must be completed or extra entries will not count.

**I’d love for these checks to go to people who really need them, whether it’s you or someone you know. If you win and don’t truly need it, please pass it along to someone who does. We’re playing by the honor system here.

*Disclaimer: I was provided with an iTunes gift card to review Butterball’s new app. All opinions are my own. Giveaway is provided by Butterball.