Mini Pumpkin Cheesecakes
Published: September 29, 2019 Modified: September 17, 2022
These creamy Mini Pumpkin Cheesecakes are utterly delicious and remarkably easy to make. They’re made of pumpkin puree, cream cheese, and pumpkin pie spice and have a soft-baked ginger snap cookie for a crust. A dollop of nutmeg whipped cream sure doesn’t hurt either. They will certainly fulfill your pumpkin dessert craving!!
If you just can’t wait for Thanksgiving to get your pumpkin fix, and you need something simple but delicious right now to temporarily stop that craving, you’ve come to the right place.
My sister gave me the recipe for these perfectly spiced creamy bite-size pumpkin cheesecakes several years ago. She found the recipe in a newspaper next to a picture of a Karo syrup coupon a few years back. I haven’t stopped making them since.
These mini pumpkin cheesecakes are so easy to make, and your friends will devour them. You don’t need many ingredients to make them either.
Ingredients
- 18 Ginger Snap Cookies*
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon Pumpkin Pie Spice
- 2 large eggs
- 1 cup pure pumpkin puree
- 1/3 cup Karo Light Corn Syrup
Instructions
- Place 18 paper baking cups in muffin tin holders. Place a ginger snap cookie in each paper cup, flat side down.
- Place the cream cheese in a large mixing bowl. Beat on high speed with a mixer until the cream cheese is creamy and free of all lumps. Add the sugar, corn starch, pumpkin pie spice, eggs, pumpkin puree and corn syrup. Mix on medium speed until all ingredients are incorporated.
- Divide the mixture equally between the cookie lined baking cups. Bake for approximately 30 minutes until the cheesecakes are just set. Do not over bake. Cool completely.
- Garnish with whipped cream, optional.
These little gems have a ginger snap cookie in the bottom that forms a perfect soft crust when baked. The filling is a perfect blend of pumpkin puree, sugar, cream cheese, and pumpkin pie spice.
They bake into the most creamy mini cheesecakes. As the gingersnap cookies bake, they become soft and form the perfect crust underneath the creamy pumpkin spice cheesecake filling.
Nutmeg Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon nutmeg
Place the whipping cream, nutmeg and powdered sugar in a large mixing bowl. Using an electric mixer, mix on medium high speed until soft peaks form. Place dollops or pipe whipped cream through a piping bag, onto the cheesecakes just before serving. Sprinkle with ginger snap crumbs if desired.
Tips
- I use generic or Kroger brand ginger snap cookies, because they have a milder flavor than the name brand ones.
- Although the recipe states that it makes 18 of these, it makes 21 when I make them.
I have a huge category of nothing but pumpkin desserts here on my blog. If you love pumpkin, check them out!
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PrintMini Pumpkin Cheesecakes
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 18 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Creamy mini cheesecakes with a perfect blend of spices, pumpkin and cream cheese, and a soft ginger snap crust.
Ingredients
For the Cheesecakes
- 18 Ginger Snap Cookies*
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon Pumpkin Pie Spice
- 2 large eggs
- 1 cup pure pumpkin puree
- 1/3 cup Karo Light Corn Syrup
For the Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 325 degrees.
For the Cheesecakes
- Place 18 paper baking cups in muffin tin holders. Place a ginger snap cookie in each paper cup, flat side down.
- Place the cream cheese in a large mixing bowl. Beat on high speed with a mixer until the cream cheese is creamy and free of all lumps. Add the sugar, corn starch, pumpkin pie spice, eggs, pumpkin puree and corn syrup. Mix on medium speed until all ingredients are incorporated.
- Divide the mixture equally between the cookie lined baking cups. Bake for approximately 30 minutes until the cheesecakes are just set. Do not over bake. Cool completely.
- Garnish with whipped cream, optional.
For the Whipped Cream
- Place the whipping cream, nutmeg and powdered sugar in a large mixing bowl. Using an electric mixer, mix on medium high speed until soft peaks form. Place dollops or pipe whipped cream through a piping bag, onto the cheesecakes just before serving. Sprinkle with ginger snap crumbs if desired.
Notes
- *I use generic or Kroger brand ginger snap cookies, because they have a milder flavor than the name brand ones.
- Although the recipe states that it makes 18 of these, it makes 21 when I make them.
Do you use regular sized muffin tins or mini muffin tins?
Hi Denise, I use regular size.
Hi, could maple syrup be substituted for the Karo syrup?
Thank you.
Hi Pat, Sure, the maple and pumpkin should really be good together.
They look delish. Do I use my mini muffin pans or regular muffin pans
Hi Dina, You use the regular muffin pan.
Made these tonight. Half with graham crust and half with ginger snaps. My daughter loves them. They are very easy to make and delicious.
Hi Jeanine, I’m so glad they were a hit! 🙂