Individual Pumpkin Cheesecakes Recipe

Name: Individual Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups gingersnap cookies, ground; 3 tablespoons light brown sugar; ½ cup melted salted butter; 3 (8 ounce) packages cream cheese, at room temperature; 1 (15 ounce) can pumpkin puree; 3 eggs; 1 egg yolk; ¼ cup sour cream; 1 ½ cups sugar; ½ teaspoon ground cinnamon; ⅛ teaspoon fresh ground nutmeg; ⅛ teaspoon ground cloves; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract

Servings: persons

1 ¾ cups gingersnap cookies, ground
3 tablespoons light brown sugar
½ cup melted salted butter
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
3 eggs
1 egg yolk
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
⅛ teaspoon fresh ground nutmeg
⅛ teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F.
2
For crust:.
3
In medium bowl, combine crumbs and brown sugar.
4
Add melted butter.
5
Press into 24 Reynolds jumbo baking cups.
6
Bake 8 minutes.
7
For filling:.
8
Beat cream cheese until smooth.
9
Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.
10
Add flour and vanilla.
11
Beat together until well combined.
12
Pour into jumbo cups.
13
Fill each cup to the top and place in oven for 2 to 30 minutes.
14
Remove from the oven and let sit for 15 minutes.
15
Cover with plastic wrap and refrigerate for 4 hours.

1081

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups gingersnap cookies, ground, 3 tablespoons light brown sugar, ½ cup melted salted butter, 3 (8 ounce) packages cream cheese, at room temperature, and more.

Yes, Individual Pumpkin Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Pumpkin Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions