These mini pumpkin cheesecakes feature a smooth, creamy, and perfectly spiced pumpkin cheesecake filling that sits on top of a gingersnap cookie crust. The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling. They are a perfect addition to your Thanksgiving dessert table.
THESE MINI PUMPKIN CHEESECAKE BITES ARE A DESSERT HARD TO RESIT!
I love this time of year, I always get excited to see how the leaves on the trees start to change color. I live in Connecticut and one of the most spectacular scenes, in my opinion, is the foliage. There is a festival of orange, yellow and brown colors with a combination of green and red. It’s magnificent! That’s why I decided to make these mini pumpkin cheesecakes as my first fall dessert post on the blog. These mini cheesecakes have a resemblance to some of the predominant colors of fall, but most importantly, the pumpkin flavor and the creamy and smooth top filling make this recipe just perfect. I can almost guarantee you’ll fall in love with them 🙂
HOW TO MAKE THESE MINI BITES
Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan. I also suggest using cupcake liners for easier removal.
Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Add the butter and mix until fully combined. Evenly distribute the mixture between all the cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
In a large mixing bowl using an electric mixer, beat the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices of your preference. Mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
Evenly distribute the filling between all cavities of the cheesecake pan. For the minis, use 1 tablespoon of the cheesecake mixture, and if using a regular pan, use two tablespoons of the mixture. Bake at 325°F for 10–15 minutes or until the tops of the cheesecakes are set. I recommend 10 minutes for the mini and 15 for the regular baking pan.
Bake at 325°F for 10–15 minutes or until the tops of the cheesecakes are set. I recommend 10 minutes for the mini and 15 for the regular baking pan.
Remove the cheesecakes from the oven and allow them to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer them to the refrigerator to chill for at least 3 hours or overnight. Once the mini cheesecakes are chilled, carefully remove them from the pan.
Garnish them with homemade whipped cream and some of the gingersnap crust mixture. serve, and enjoy!
Tips and Tweaks
-
- Mini sizes will save you baking time. Just 10 minutes in the oven
- You can use cupcake liners on your cheesecake or muffin pan to create those fancy lines. Make them without the liners(make sure to spray each cup), and they will have smooth sides, or you can do like me and do both.
- Make sure to cool them in the fridge for at least two hours. This makes it easier to remove them from the baking muffin pan, and the cup liner will easily be removed.
- To remove the pumpkin cheesecake from the baking pan, I used a paring knife or a spoon and gently inserted it in between the pumpkin cheesecake and the surroundings of the baking muffin pan. It will just come right off.
- The cream cheese and eggs should be at room temperature. This will prevent the lumps in the cheesecake filling from making it smooth.
- Save some of the gingersnap cookie crumbs to garnish your pumpkin cheesecakes. It makes them look fancy and cute.
DELICIOUS PUMPKIN CHEESECAKE BITES
Please find a printable recipe card below. Don’t forget to leave your thoughts and recommendations; I look forward to reading them. Follow me on Pinterest and Facebook.
Enjoy!
Mini Pumpkin Cheesecake
Ingredients
Crust
- 15 gingersnap cookies
- 3 tablespoons unsalted butter (melted)
Filling
- 1 pkg (8 oz) cream cheese (room temperature)
- ½ cup sugar granulated
- ½ cup pumpkin puree can
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ tablespoon pumpkin spice
- a pinch nutmeg (optional)
- 1 egg
Homemade whip cream
- 1 cup heavy cream
- 1/2 cup Powdered sugar
Instructions
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan. I also suggest using cupcake liners for easier removal.
- Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Add the butter and mix until fully combined.
- Evenly distribute the mixture between all the cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Set aside.
CHEESECAKE FILLING:
- In a large mixing bowl using an electric mixer, beat the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices of your preference. Mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
- Evenly distribute the filling between all cavities of the cheesecake pan. For the minis, use 1 tablespoon of the cheesecake mixture, and if using a regular pan, use two tablespoons of the mixture.
- Bake at 325°F for 10–15 minutes or until the tops of the cheesecakes are set. I recommend 10 minutes for the mini and 15 for the regular baking pan.
- Remove the cheesecakes from the oven and allow them to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer them to the refrigerator to chill for at least 3 hours or overnight.
- Once the mini cheesecakes are chilled, carefully remove them from the pan.
- Garnish them with homemade whipped cream and some of the gingersnap crust mixture. serve, and enjoy!
