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Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes
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  • Prep 30 min
  • Total 3 hr 25 min
  • Servings 12
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A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin-flavored cheesecake. The results are absolutely adorable, oh-so-tasty, and perfect for fall! Add these Mini Pumpkin Cheesecakes to a dessert platter, or serve them up as individual treats after a family dinner.
By Bree Hester
Updated Sep 1, 2022

Ingredients

  • 20 gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon sour cream
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Whipped cream, if desired
  • Caramel sauce, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you do not have a mini cheesecake pan for this Mini Pumpkin Cheesecakes recipe, use 12 muffin cups lined with paper baking cups.
  • tip 2
    These individual pumpkin cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.
  • tip 3
    To quickly soften cream cheese for these pumpkin cheesecake bites, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.

Nutrition

180 Calories, 10g Total Fat, 2g Protein, 20g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
200mg
8%
Potassium
110mg
3%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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