• Prep Time: 2 hrs
  • Cooking Time: 20 mins
  • Serves: 12 cheesecakes

Mini Pumpkin Cheesecakes

  • Recipe Submitted by on

 Ingredients List

  • Crust
  • 24 gingersnap cookies
  • 3 Tbs melted butter
  • Non stick cooking spray
  • Filling
  • 8 oz cream cheese softened
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 tsp salt
  • 1 egg
  • To Serve:
  • caramel sauce
  • Whipped cream
  • cinnamon


Preheat oven to 350 degrees F.

In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.

Lightly spray mini cheesecake pan with non stick cooking spray.

Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in pan. Press down with a spoon, or glass (or your fingers, I'm not judging)

Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.

Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.

Bake for 20-25 minutes until set.

Remove from oven and let cool in pan for at least 30 minutes.

Chill for at least two hours

Spoon a small amount of caramel sauce over the top of each cheesecake.

Top with whipped cream

Sprinkle cinnamon over the top

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