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Mini Pumpkin Cheesecake

a gingery, creamy pumpkin delight
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 2 hours 28 minutes
Servings 16
Author Let's Talk Mommy


  • 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


  1. Preheat oven to 350°F/175 C
  2. Spray mini cheesecake pan with 1 calorie cooking spray.
  3. In food processor, crumble gingersnap cookies with pulses until finely ground (roughly 1 cup)
  4. Add melted butter; mix
  5. Press crumb mixture firmly into each cheesecake cup to form crust
  6. Bake 6-8 minutes
  7. In large bowl beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy
  8. Mix in pumpkin, sour cream and salt, scraping bowl frequently
  9. Mix in egg, vanilla, cinnamon and nutmeg; until well blended.
  10. Divide pumpkin batter evenly into crust-lined cups to the top
  11. Bake 20 minutes or until set
  12. Let cool completely in pan
  13. Refrigerate at least 2 hours before serving

Recipe Notes

Top with whippped cream or ice cream, chocolate or caramel sauce or better yet try my salted caramel recipe to pour on top.