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MINI PUMPKIN CHEESECAKES WITH GINGERSNAP COOKIE CRUST

These mini desserts are just the right size to satisfy your cheesecake craving! Plenty of pumpkin flavor, fewer calories and easy to make. Simply use a Gingersnap cookie for the crust! 
Prep Time10 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 30 mins
Servings: 12
Author: Joanne

Ingredients

Crust

  • non-stick cooking spray
  • 12 regular-size muffin pan liners (not mini), (if using muffin pan)
  • 12 Ginger Snap Cookies, (Trader Joe's fit perfectly!)

Filling

  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup canned pure pumpkin
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 egg

Topping

  • 1 can whipped topping
  • 12 pecans halves (optional)

Instructions

  • Preheat oven to 350 F. Lightly spray a 12-cup mini cheesecake pan with non-stick cooking spray. (Spray muffin liners if using a regular muffin pan.)
  • Place 1 Ginger Snap cookie, flat side down, in each bottom.
  • Add cream cheese, pumpkin, sugar, vanilla, and pumpkin pie spice to a large bowl. Beat with electric mixer on Medium speed until well blended. Add egg and beat until just blended.
  • Pour cream cheese mixture evenly on top of Ginger Snap cookies.
  • Bake for 20-25 minutes until set. Remove from oven and let cool on countertop, in pan, for 30 minutes.
  • Cover pan with plastic wrap and transfer to the refrigerator for at least 2 hours or overnight. *Carefully remove cheesecakes from pan.
  • Just before serving, top each cheesecake with whipped topping and a pecan halve. Refrigerate or freeze leftovers.

Recipe Notes

*It's important that the cheesecakes are totally cooled before attempting to remove them. Once chilled, run a butter knife around the edges to loosen. Push the cheesecakes up through the hole at the bottom of each cup. Take the disc off the bottom of each cheesecake using a butter knife. If using muffin liners, removal will be even easier.
Course: Dessert
Keywords: cheesecake, Pumpkin