Mini Pumpkin Cheesecake with Gingersnap Crust

3
Maggie May Schill

By
@NakedMaggie

This post is a long time coming. I made these little Pumpkin cheesecakes for a Halloween party I and my husband was invited to a while back. The only problem was that my husband wasn't really clear to clarify that we were going to this party until like two days before hand. Then he tells me the day of the party "Oh, hey you going to make something to bring to it right?" GRRRRRRRR!!!! Well I made these mini-cheese cakes out of what ever the hell I had sitting around the pantry.

Rating:

★★★★★ 1 vote

Serves:
2 dozen
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • FOR CHEESE CAKE

  • 2 c
    pumpkin puree
  • 16 oz
    creamed cheese, softened
  • 1/2 c
    unsalted butter, softened
  • 1/4 c
    sour cream
  • 2 c
    sugar
  • 1/2 tsp
    salt
  • 2 Tbsp
    flour
  • 2 tsp
    pure vanilla extract
  • 3 large
    eggs, room temperature
  • 3
    egg yolks
  • 1 1/2 tsp
    pumpkin spice
  • FOR CRUST

  • 1 c
    unsalted butter, melted
  • 3 c
    gingersnaps, ground up in food processor, finely
  • 1/2 c
    pecans, ground in food processor.
  • FOR TOPPING

  • 1 c
    unsalted butter, softened
  • 8 oz
    softened cream cheese
  • 3 1/2 c
    confectioners' sugar
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    irish cream

How to Make Mini Pumpkin Cheesecake with Gingersnap Crust

Step-by-Step

  1. Pre-heat oven to 325'F and line cupcake pan with cupcake liners.
  2. In a large bowl mix melted butter and ground up gingersnaps and pecan pieces.
    Press gingersnap mixture down into cupcake liners.
    Bake for 15 minutes until slightly set. Let cool completely before moving on.
  3. In a large mixing bowl, cream butter, cream cheese, pumpkin and sugar together.
  4. Add sour cream and vanilla, pulse to combine.
  5. Add one egg at a time, mixing completely in between adding them.
  6. Add one egg yolk at a time, mixing completely in between adding them.
  7. Add flour, salt and pumpkin spice, pulse to combine.
  8. Pour batter out into cupcake pan, bake for about 30 minutes, or until set. Cool completely.
  9. For topping, combine all topping ingredients in mixing bowl until completely combined. Pipe topping onto set and cooled cheesecakes.

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About Mini Pumpkin Cheesecake with Gingersnap Crust





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