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Creamy Mini Pumpkin Cheesecakes: Best Easy Fall Dessert Recipe

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These creamy mini pumpkin cheesecakes feature a rich, silken filling made with pumpkin puree and cream cheese, set atop a crunchy gingersnap crust. They are easy to make, perfect for fall gatherings, and require only pantry staples.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs
  • ¼ cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Line a 24-cavity mini muffin tin with paper liners or grease well.
  2. In a food processor, pulse gingersnap cookies until fine crumbs form. Add melted butter, 1 tablespoon sugar, and cinnamon; pulse until combined.
  3. Press about 1 tablespoon of the crust mixture firmly into the bottom and slightly up the sides of each muffin cup.
  4. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Scrape down sides.
  5. Add ¾ cup sugar, pumpkin pie spice, and salt to the cream cheese. Beat on low speed until just combined.
  6. Add pumpkin puree and vanilla extract. Mix on low until uniform.
  7. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  8. Spoon or pipe batter into the prepared crusts, filling almost to the top.
  9. Bake for 15-18 minutes until edges are set but centers still have a slight jiggle.
  10. Turn off oven and crack door open; let cheesecakes sit in oven for 30 minutes to cool gradually.
  11. Remove to a wire rack to cool completely to room temperature.
  12. Refrigerate for at least 2 hours or overnight before serving.

Notes

Ensure cream cheese and eggs are at room temperature to prevent cracking and ensure a smooth texture. Do not use pumpkin pie filling; use plain canned pumpkin puree. For a gluten-free option, use gluten-free gingersnap cookies or almond flour. Tap the pan gently after filling to release air bubbles. Cheesecakes taste better the next day as flavors meld.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecake, fall dessert, gingersnap crust, easy dessert, pumpkin puree recipe, cream cheese dessert

Find it online: https://shimmersnack.com/creamy-mini-pumpkin-cheesecakes-best-easy-fall-dessert-recipe/