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Mini Pumpkin Cheesecakes With Gingersnap Crust
5 from 6 votes

Mini Pumpkin Cheesecakes With Gingersnap Crust

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Dessert, Cake, Baked Goods
Cuisine: American

Ingredients

Crust
  • 24 gingersnap cookies
  • 3 tablespoons butter melted
Cheesecake Filling
  • 1 package 8 ounces PHILADELPHIA Cream Cheese, softened
  • 1/2 cup pumpkin canned
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 tsp salt optional
  • 1 egg
  • whipped topping COOL WHIP brand, if desired
  • caramel sauce if desired

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
  3. Lightly spray mini cheesecake pan with non stick cooking spray.
  4. Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
  5. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
  6. 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, or preferably overnight.