Print

Creamy Mini Pumpkin Cheesecakes: Best Easy Fall Dessert

mini pumpkin cheesecakes - featured image
Print Recipe

These mini pumpkin cheesecakes feature a spicy gingersnap crust and a smooth, tangy pumpkin cream cheese filling. They are easy to make, perfect for fall gatherings, and offer a delightful balance of sweet and spiced flavors.

Ingredients

Scale
  • 1.5 cups gingersnap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (240g) 100% pure pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, sugar, and salt. Mix until it resembles wet sand.
  3. Divide the crumb mixture evenly among the 12 liners. Press firmly into the bottom and up the sides about an inch. Set aside.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth (2-3 minutes). Scrape down the sides.
  5. Add the 3/4 cup granulated sugar, pumpkin pie spice, ginger powder, cinnamon, nutmeg, and cloves. Beat on low speed until combined.
  6. Add the eggs and egg yolk one at a time, mixing on low speed just until combined. Do not overmix.
  7. Gently fold in the pumpkin puree and vanilla extract until the batter is smooth and vibrant orange.
  8. Divide the batter evenly among the prepared crusts, filling almost to the top.
  9. Bake for 20-25 minutes until edges are set but centers still have a slight jiggle.
  10. Turn off the oven and crack the door open. Let cheesecakes sit in the oven for 1 hour to cool gradually.
  11. Remove from oven and cool completely on a wire rack.
  12. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. For best results, chill overnight. Can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecakes, fall dessert, gingersnap crust, easy baking, Thanksgiving dessert, gluten-free option

Find it online: https://twirltaste.com/creamy-mini-pumpkin-cheesecakes-best-easy-fall-dessert/