Pumpkin Cheesecake Minis with Gingersnap Crust

Name: Pumpkin Cheesecake Minis with Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 24 gingersnaps; 3 Tbsp. melted butter; Cheesecake Filling; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup canned pumpkin; 1/2 cup sugar; 1/2 tsp. vanilla; 1/2 tsp. cinnamon; 1/2 tsp. pumpkin pie spice; 1 egg; 1/4 tsp. salt (optional); COOL WHIP Whipped Topping (optional); caramel sauce (optional)

Servings: persons

Crust
24 gingersnaps
3 Tbsp. melted butter
Cheesecake Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 egg
1/4 tsp. salt (optional)
COOL WHIP Whipped Topping (optional)
caramel sauce (optional)

1
PREHEAT oven to 350F.
2
GRIND gingersnap cookies to crumbs in a food processor.
3
Add melted butter and pulse until mixed.
4
LIGHTLY spray mini cheesecake pan with non stick cooking spray.
5
PLACE approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan.
6
Press down with spoon or small glass.
7
BEAT cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended.
8
Add eggs and beat until just blended.
9
SPOON cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
10
Bake for 20-25 minutes until set.
11
Remove from oven and let cool in pan for at least 30 minutes.
12
Chill for at least two hours, or preferably overnight.
13
Garnish with caramel, whipped cream, pecans or other toppings of your choice.

862

kcal

Calories

Fat

136

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

Saved locally in your browser — visible only to you.

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: Crust, 24 gingersnaps, 3 Tbsp. melted butter, Cheesecake Filling, and more.

Yes, Pumpkin Cheesecake Minis with Gingersnap Crust 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!