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Mini Pumpkin Cheesecakes with Gingersnap Crust

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Warm, bite-sized pumpkin cheesecakes with a crunchy gingersnap crust and a silky filling. Perfect for holiday gatherings.

Ingredients

Scale
  • 1 and 1/4 cups gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 12 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C) and line a muffin pan with 16 cupcake liners.
  2. Combine gingersnap cookie crumbs, 2 tablespoons of granulated sugar, and melted butter in a medium bowl. Stir until evenly moistened.
  3. Press the mixture firmly into the bottom of each muffin cup to form an even crust layer.
  4. Bake the crusts for 5 minutes, then let cool while preparing the filling.
  5. Beat the softened cream cheese in a large bowl until smooth. Add pumpkin puree, 1 large egg, egg yolk, 1/2 cup granulated sugar, cinnamon, pumpkin pie spice, and vanilla extract. Beat until smooth.
  6. Divide the filling among the pre-baked crusts, filling each about 3/4 full.
  7. Bake for 18 to 20 minutes, until the centers are set with a slight wobble.
  8. Cool for 30 minutes at room temperature, then refrigerate for at least 2 hours.
  9. Drizzle caramel sauce over each cheesecake and sprinkle with chopped pecans before serving.

Notes

Use room temperature cream cheese for best texture. Store in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: pumpkin, cheesecake, gingersnap, dessert, fall, mini desserts, holiday treat

Find it online: https://saveurmagique.com/mini-pumpkin-cheesecakes-gingersnap-crust/