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Mini Pumpkin Cheesecakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 18 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Creamy mini cheesecakes with a perfect blend of spices, pumpkin and cream cheese, and a soft ginger snap crust.


Units Scale

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


  1. Preheat oven to 325 degrees.

For the Cheesecakes

  1. Place 18 paper baking cups in muffin tin holders. Place a ginger snap cookie in each paper cup, flat side down.
  2. 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.
  3. 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.
  4. Garnish with whipped cream, optional.

For the Whipped Cream

  1. 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.


  • *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.

Keywords: mini pumpkin cheesecakes, pumpkin cheesecakes, pumpkin desserts, mini cheesecakes,