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Mini Pumpkin Cheesecakes with Gingersnap Crust

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These cozy, bite-sized Mini Pumpkin Cheesecakes with Gingersnap Crust feature a creamy pumpkin filling on a spiced cookie base, topped with caramel and pecans.

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 cupcake liners.
  2. Combine gingersnap cookie crumbs, sugar, and melted butter in a bowl.
  3. Press the crumb mixture into the bottom of each muffin cup.
  4. Bake the crusts for 5 minutes, then cool.
  5. Beat the softened cream cheese until smooth in a large bowl.
  6. Add pumpkin puree, egg, egg yolk, sugar, cinnamon, pumpkin pie spice, and vanilla to the cream cheese, mixing until smooth.
  7. Divide the filling among the crust-lined muffin cups.
  8. Bake for 18 to 20 minutes until set.
  9. Cool at room temperature for 30 minutes.
  10. Chill in the refrigerator for at least 2 hours.
  11. Top with caramel sauce and chopped pecans before serving.

Notes

For best results, ensure cream cheese is fully softened. Store in an airtight container for up to 4 days.

Nutrition

Keywords: pumpkin cheesecake, mini desserts, fall recipes, holiday treats

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