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Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes
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Prep Time:
30 minutes
Total Time:
3 hours 25 minutes
Delightful mini pumpkin cheesecakes with a gingersnap crust - perfect for fall gatherings or a sweet finish to any meal!
Ingredients:
  • 20 gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon sour cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Whipped cream, if desired
  • Caramel sauce, if desired
Instructions:
  • Preheat your oven to 350°F and grease a 12-cup mini cheesecake pan with cooking spray.
  • Place gingersnap cookies in a food processor and pulse until finely ground (about 1 cup). Add melted butter and pulse until mixed. Press the crumb mixture firmly into each cheesecake cup to form the crust. Bake for 8 minutes.
  • Using an electric mixer, blend cream cheese and brown sugar until fluffy. Mix in pumpkin, sour cream, and salt, scraping the sides of the bowl. Add egg, vanilla, cinnamon, and nutmeg; continue blending until well combined.
  • Evenly distribute the mixture among the cups that are lined with crust.
  • Bake for 20 to 25 minutes until firm. Let it cool completely in the pan for about 30 minutes, then refrigerate for at least 2 hours or overnight.
  • Top the cheesecakes with fluffy whipped cream and a generous drizzle of luscious caramel sauce before chilling in the refrigerator.

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