Back to Recipe

Mini Pumpkin Cheesecakes

Here's how you make Mini Pumpkin Cheesecakes
Pause Continue Reading
  • Servings: 12
  • Prep: 30m
  • Cook: 20-25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 20 gingersnap cookies
  • 2 tablespoons melted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup packed brown sugar, I used 3/4 cup
  • 1/2 cup canned pumpkin puree
  • 1 tablespoon sour cream
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Whipped cream, if desired
  • Caramel sauce, if desired
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees. Spray mini cheesecake pans with cooking spray (12 cups).

  • Step 2: In a food processor process gingerssnap cookies with on/off pulses until finely ground (about 1 cup). Add in melted butter; pulse until combined, press crumb mixture firmly into each cheesecake cup to forum a crust.

  • Step 3: Bake for 8 minutes.

  • Step 4: Meanwhile beat the cream cheese with brown sugar until combined. Beat in pumpkin, sour cream and salt, scraping the bowl frequently. Add in egg, vanilla and nutmeg, beat until well blended.

  • Step 5: Divide the mixture evenly between the crust-lined cups.

  • Step 6: Bake 20-25 minutes or until set. Cool completely in the pan, about 30 minutes. Refrigerate overnight.

  • Step 7: Serve the cheesecakes topped with whipped cream then drizzled with caramel sauce.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.