Pumpkin Mini Cheesecake

A crumbly ginger crust is topped with a rich and creamy pumpkin layer. Finished with whipped cream, this is a winning fall dessert.

Prep Time:15

Cook Time:30

Chilling Time:3

Total Time:3 45

Servings: mini cheesecakes

Preheat the oven to 325°F. Line 10 cavities of a muffin pan with paper cupcake liners and set aside. Crumble the gingersnap cookies into fine crumbs using a food processor or a Ziploc bag and rolling pin. Transfer the cookie crumbs into a mixing bowl and mix in the sugar and butter until well combined.
Pour the crust mixture evenly into the 10 muffin pan cavities and then press down on each one of them firmly to create an evenly packed layer at the bottom of each cavity. Bake for 10 minutes and then remove from the oven and let cool.

Combine the cream cheese, sugar, vanilla, and pumpkin spice in a large mixing bowl and mix with an electric or stand mixer for 1 – 2 minutes until completely smooth. Add the pumpkin purée and continue to mix while also scraping the inside of the bowl until fully combined. Then mix in the egg until just combined.
Pour the filling mixture evenly into the 10 muffin pan cavities and bake for 15 – 20 minutes. Keep an eye on the oven and remove them once the tops are set.
Let them cool for 1 hour and then cover tightly with plastic wrap and chill in the refrigerator for 3 hours. Remove from muffin pan when ready to serve and optionally top with whipped cream and pumpkin pie spice. Enjoy!

Try one of them semi-frozen for a very different, but still delicious result.
Make these a day ahead if you’re serving them as your Thanksgiving dessert this year. This frees up your time on the day itself and they’ll taste just as fresh.
If you’re freezing these, it’s best to freeze them on a tray first then you can transfer them into a Ziploc freezer bag and they won’t get misshapen or stick together.