Mini Pumpkin Cheesecakes with Ginger Snap Crust

Teresa Jacobson


This recipe is adapted from Life Made Simple blog but it is so good I wanted to share.
These bite-sized bits of heaven are glorious! I love how the crust has pecans and graham cracker too besides the ginger snap cookies. It really rounds out the flavor. Perfect for Fall and Thanksgiving or for an office holiday party. This is definitely a keeper!
(The photo is mine.)


★★★★★ 4 votes

30 Min
30 Min



  • 8
    ginger snap cookies, crushed
  • 1
    graham cacker, crushed
  • 1 1/2 tsp
    brown sugar
  • 1/4 c
    pecans, chopped
  • 1 pinch
  • 1 1/2 Tbsp
    butter, melted

  • 8 oz
    cream cheese, room temp (i used neufchatel)
  • 1/2 c
    canned pumpkin puree
  • 1/4 c
    + 2 tbl. sugar
  • 1 large
  • 2 tsp
    heavy whipping cream
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    pumpkin pie spice
  • 1/8 tsp
    freshly grated nutmeg

  • 1 c
    heavy whipping cream, cold
  • 2 Tbsp

How to Make Mini Pumpkin Cheesecakes with Ginger Snap Crust


  1. Preheat oven to 350 degrees F. Lightly spray a mini cheesecake pan with nonstick spray. Set aside.
  2. In a small bowl, combine all the ingredients for the crust. The mixture should resemble slightly course crumbs. Press into bottom of each hole in pan. Bake for 10 minutes.
  3. While crust is baking, beat together cream cheese, pumpkin puree and sugar until smooth. Add egg, heavy cream, vanilla and spices; mix until just combined.
  4. Spoon or pour filling over each baked crust, dividing evenly. Return to oven and bake for an additional 20 minutes. Remove; cool in pan for about 20 minutes before removing. Note** cheesecakes will sink a little.
  5. Remove cheesecakes from pan and remove metal bottoms. Place in airtight container and refrigerate for 2 hours before serving.
  6. Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to pipe onto cheesecakes. Sprinkle pumpkin pie spice over assembled cheesecakes. Serve.

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