Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups crushed gingersnap cookies; 1/3 cup butter, melted; Filling:; 2 (8 ounce) packages cream cheese, softened; 3/4 cup white sugar, divided; 1 teaspoon vanilla extract; 3 eggs; 1 cup canned pumpkin; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Set in fridge to chill.
2
Butter a muffin tin. In a medium bowl, mix together the crushed gingersnap cookies and butter. Press into the bottom of each muffin cup. Bake crusts 8 minutes in the preheated oven. Set aside to cool.
3
Spread the pumpkin flavored batter into each crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4
Bake 15-17 minutes in the preheated oven, or until filling is set. Run a knife around the edge of each cheesecake. Allow to cool before removing from the tin. Chill for at least 4 hours before serving.

637

kcal

Calories

Fat

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.
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 11 ingredients. The key ingredients include: Crust:, 1 1/2 cups crushed gingersnap cookies, 1/3 cup butter, melted, Filling:, and more.

Yes, Mini 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!

Mini Pumpkin Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions