MINI Pumpkin Cheesecakes w/Gingersnappy Crust

Torrey Moseley Recipe

By Torrey Moseley Torrey

45 Min
25 Min

Howdy y'all!

Thanks to a comment left by Tracy Perraie (tperraie) on my original pumpkin cheesecake recipe, I was inspired to make INDIVIDUAL-sized cheesecakes. Thanks Tracy!

So, it's the SAME recipe as my original Pumpkin Cheesecake with Gingersnappy Crust--just portioned out to make INDIVIDUAL cheesecakes! HOW PERFECT IS THIS!?! And this way it makes a WHOPPING 36 servings! And, I might add, they are JUST the right size.

I made them this way for Thanksgiving this year, and they turned out FaBuLoUs. Of course we HAD to try them tonight...just to be sure they were edible .

pinch tips: How to Poach an Egg


1 box
ginger snaps (about 16 oz)
1 stick
(1/2 cup) butter, melted
1/4 c
white sugar
1 c
pecans, chopped in small pieces
1/4- 1/2 tsp
cayenne pepper (trust me)
3 pkg
(8 oz. each) cream cheese, room temp (may use low-fat, but do not use fat free)
2 can(s)
(15 oz. can) canned pumpkin---not pumpkin pie filling. just solid pack pumpkin
4 large
1 c
white sugar
1/2 c
heavy cream
2-5 tsp
ground cinnamon
1- 1 1/2 tsp
ground ginger
1/2 -1 tsp
ground cloves
1/2 - 1 tsp
grated nutmeg (freshly grated if you can)
1 - 3 tsp
ground allspice
1/2 tsp
1 c
packed dark brown sugar
1 c
white sugar
2/3 c
1 stick
(1/2 cup) butter
1/2 c
heavy cream (may use half and half)
1 tsp
1 - 1 1/2 tsp
crumbled ginger snaps
pecan halves

Directions Step-By-Step

General NOTE: For the spices I usually just dump 'em in without measuring... so these measurements are guesstimations. Try adding 1/2 the spice amount then adjust up to taste. I like a LOT LOT LOT of spices in my pumpkin desserts. You may not like it as spiced, so don't be afraid to customize it to YOUR taste!
Preheat oven to 350 degrees F
FOR CRUST: Crush the gingersnaps and reserve some for garnish (I do it in a food processor or you can place them in a ziplock bag and use a rolling pin). Combine all crust ingredients in bowl, stir until blended.
Line regular size muffin tin with paper liners. Put heaping spoonful of crust mix in bottom of each cup. Press into bottom using something like the bottom of a spice bottle or small glass to pack crust down.
Bake at 350 degrees for 5 minutes. Cool a bit before filling.
FOR FILLING: In a bowl, beat cream cheese and sugar until smooth and fluffy. Add spices (to taste), beat until light in texture. Add pumpkin and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Blend well.
Pour batter over baked crust in the muffin cups. Fill each cup to top (it won't rise so no worries on it spilling over). It makes 36-40 depending on how full you fill the cups.
Place in oven (350 degrees F). Bake for 10 minutes, then remove from oven. Gently place pecan half on top of each one. Return tins to oven and continue baking for another 10-15 minutes...just until surface is firm and center is not liquidy. It will be sort of jiggly like Jello.
Cool on wire rack for about 45 min, then remove cheesecakes from muffin tins (but keep their papers on) and continue to chill in refrigerator for at least 4 hours.
FOR CARAMEL SAUCE: Put sugars and water in small heavy saucepan. Bring to boil over medium heat. Boil approx. 4 minutes. It's going to be dark because of the brown sugar. Do NOT overcook it or you'll burn the sugar and have to start over. Remove from heat, add cream, salt and butter and stir until well blended. Let cool for about 5 min. then add vanilla extract. Cool completely.

This stores nicely in the refrigerator for at least a week or so.
TO SERVE: Remove paper liner from cheesecake. Place on plate and drizzle with caramel sauce. Sprinkle gingersnap crumbs on top.

Keeps in fridge (in airtight container) for several days (up to a week) freezer (in zipped freezer bag) for a few months or so.

About this Recipe

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Jan 1, 2012 - Karla Everett shared this recipe with discussion groups: CHATTERBOX Calling ALL Mini Pie Bakers & Makers
tracy perraie tperraie
Jan 21, 2012
First time I made this I followed recipe exactly. Second time I was lazy and just placed gingersnap in bottom of liner. They were still delicious and much faster.
Vikki Montanaro bakeaholic
Oct 10, 2012
YUP Love it, thanks Torrey!
Louise Perez leperez2005
Oct 26, 2012
i wonder if i can make these using custard cups, instead of muffin tins? shud i do bain marie (water bath)?
jessica bridges slicey
Oct 26, 2012
I made the full-size cheesecake last year for Thanksgiving and it was fabulous. This mini cheesecake adaptation will be a much better way to get enough servings for my multi-family Thanksgiving this year. Very excited to make these! :)
jessica bridges slicey
Oct 26, 2012
I tried this recipe and say it's Family Tested & Approved!
Rose Selvar potrose
Oct 26, 2012
Came here thanks to your link in the other recipe Pumpkin Cheesecake with Gingersnappy Crust....Looks wonderful either way. Love pumpkin, love cheesecake and I'm really interested in seeing how the gingersnap crust tastes. I'll bet this will please my palate. Pinching for now. Thanks for sending me over here! 10/26/12
Oct 26, 2012
I have some 6" springpans for those who just want a little. do you know how many of these I could get from your recipe?
Torrey Moseley Torrey
Oct 26, 2012
Sharon...I'm sorry, I have no clue how many 6-inch ones it would guess is maybe 3?...but instead of doing it that way...muffin tins are PERFECT sized portions.
Nov 1, 2012 - Kimi Gaines shared this recipe with discussion group: The Great Pumpkin Patch
Nancy Savage crawford
Nov 19, 2012
I made these last night and they were great. I used a different crust: 1 box (11 oz) of reduced fat vanilla wafers crushed in the food processor and 1 stick of melted butter. It didn't need any added sugar! Cooked at 350 for 5 minutes. Since you were vague on the amount of spices this is what I used: 2 tsp cinnamon, 1 tsp ginger & allspice, 1/2 tsp nutmeg & cloves. I didn't bother to put pecans on it though I think it looks pretty. I cooked them for 20 minutes and checked. Mine didn't need any additional time but if you use something other then a muffin tin like a custard dish, which is larger, I would check at 20 and see. I didn't bother with caramel sauce because I was lazy, instead a cinnamon spiced whipped cream. Delicious! Thanks they are perfect to go on the dessert table for Thanksgiving. They are in the freezer sans whipped cream waiting for the "big" day. :)
Torrey Moseley Torrey
Nov 20, 2012
I'm glad they turned out for you, Nancy!

And, in all fairness, I was NOT vague about the amounts of spices. I just put in a recommended range. Spices are VERY MUCH a personal-taste thing. I left it as a "range" so people can start low and add more to their liking!
Debbi Hegney caldaklovers
Nov 25, 2012
Well, finally a great way to serve Pumpkin/Caramel Pecan Cheesecake for Holiday Bake Sales! So much easier than Packaging Whole Cheesecakes for bigger dollars...but then they don't sell...As long as I can appeal to the palate for the person standing there.. It is a Sale. They MAY eat it, then, come back to buy more, or they can just Buy Many. Also, people who are on-duty working in the area, can buy them for a great snack.
Thanks Torrey.
K McKay BullheadBelle
Dec 24, 2012
OK I'm behind the times, but I just made this. In part for gifts, & some for us too. It is super yummy divine! I totally tweaked it to make a little more, to make enough for 3 small ones, & 6 muffin cups. Oh yeah, I'll be making this again. I do have a question. My sauce was runny, it looks correct from the pic. But how could you make this sauce thicker, like the caramel topping for ice cream, or can it be done? BTW, I put chopped up pecans in my sauce, yum. Thank you for sharing something so wonderful.