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Mini Pumpkin Cheesecakes with Gingersnap Crust

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Warm, spiced mini pumpkin cheesecakes with a crunchy gingersnap crust, perfect for fall gatherings.

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). Line a muffin pan with 16 cupcake liners.
  2. Mix gingersnap cookie crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl until evenly moistened.
  3. Press the mixture into the bottom of each cupcake liner to form a crust. Bake for 5 minutes and let cool.
  4. Beat softened cream cheese in a large bowl until smooth.
  5. Add pumpkin puree, 1 egg, 1 egg yolk, 1/2 cup sugar, ground cinnamon, pumpkin pie spice, and vanilla extract. Beat until combined.
  6. Divide the filling among crusts, filling each liner about 3/4 full. Bake for 18 to 20 minutes until set but still slightly jiggly.
  7. Cool for 30 minutes at room temperature, then chill in the refrigerator for at least 2 hours.
  8. Add caramel sauce and sprinkle with chopped pecans before serving. Serve chilled or at room temperature.

Notes

Make ahead and chill; add caramel and pecans just before serving for a quick touch.

Nutrition

Keywords: pumpkin cheesecakes, mini desserts, fall recipes, gingersnap crust, holiday desserts

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