Mini Pumpkin Cheesecakes

A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.

  • Prep Time 30 min
  • Total Time 3 hr 25 min
  • Servings 12


gingersnap cookies
tablespoons butter, melted
package (8 oz) cream cheese, softened
cup packed brown sugar
cup canned pumpkin (not pumpkin pie mix)
tablespoon sour cream
teaspoon salt
teaspoon vanilla
teaspoon ground cinnamon
teaspoon freshly grated nutmeg
Whipped cream, if desired
Caramel sauce, if desired

  • 1 Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
  • 2 In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
  • 3 Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
  • 4 Divide mixture evenly into crust-lined cups.
  • 5 Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
  • 6 Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

Expert Tips

If you do not have a mini cheesecake pan, use 12 muffin cups lined with paper baking cups.

These mini cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.