Mini Pumpkin Cheesecake has to be one of my favorite dessert bites when it comes to baking for Thanksgiving. I used to make large pumpkin cheesecakes for my family to share each year but now with kids I have started making things bite size for the little people in my life. These this year are better than ever because I made them with a ginger snap crust instead of my graham cracker crust I normally make it with. The flavor of pumpkin, cheesecake and ginger snaps is one to blow your taste buds away for sure.
Check out more of my easy pumpkin recipes to make the most of your pumpkins this Fall
Mini Pumpkin Cheesecake
- 25 gingersnap cookies
- 3 Tbsp butter melted
- 1 package 8 oz cream cheese, softened
- 1 Tbsp sour cream
- 1/2 cup packed dark brown sugar
- 1/2 cup canned pure pumpkin
- 1 tsp vanilla
- 1/4 tsp salt
- 1 egg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Preheat oven to 350°F/175 C
Spray mini cheesecake pan with 1 calorie cooking spray.
In food processor, crumble gingersnap cookies with pulses until finely ground (roughly 1 cup)
Add melted butter; mix
Press crumb mixture firmly into each cheesecake cup to form crust
Bake 6-8 minutes
In large bowl beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy
Mix in pumpkin, sour cream and salt, scraping bowl frequently
Mix in egg, vanilla, cinnamon and nutmeg; until well blended.
Divide pumpkin batter evenly into crust-lined cups to the top
Bake 20 minutes or until set
Let cool completely in pan
Refrigerate at least 2 hours before serving
Top with whippped cream or ice cream, chocolate or caramel sauce or better yet try my salted caramel recipe to pour on top.
Can I Make Cheesecake In Advance?
Yes! Because cheesecake is best served fresh from the fridge (let it sit for around 15 minutes on the side before eating) it is perfect for making in advance. They taste best in the 1-2 days after making them, so if you have time the day before you want to eat them it is a great idea to get them whipped up and in the fridge ready to go.
Should Pumpkin Cheesecake Be Refrigerated?
You should always store your mini pumpkin cheesecakes in the fridge. Not only do they taste best like that, it will stop them going bad. If stored correctly in the fridge then they will last around 5-7 days.
Can You Freeze Pumpkin Cheesecake?
Yes you can! You can freeze your cheesecakes in an airtight container for up to 3 months. It is important that you don’t put your mini cheesecakes straight in the freezer from the oven, make sure you refrigerate them for at least 2 hours like the recipe says. This step is important to make sure your cheesecake has set properly and is the right consistency.
When you want to eat your cheesecakes take them from the freezer and let them thaw in the fridge overnight. You can add any toppings like whipped cream or salted caramel sauce as you are about to serve.
Did you like my recipe? Why not pin it for later? It would make a lovely treat for any holiday even if you don’t celebrate Thanksgiving. These days you can find canned pumpkin anywhere all year round. I get mine from Tescos but your local grocer will have it too. It’s great to bake a variety of treats with especially if you like anything cinnamon-y. This one is easy to make and lovely to serve.