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5 from 3 votes

Mini Pumpkin Cheesecakes

Silky smooth pumpkin cheesecake nestled inside a spicy gingersnap crust. All the flavor of fall in the palm of your hand!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Cheesecakes
Calories 212kcal
Author Krystle Smith

Ingredients

For the Crust

  • 20 Gingersnap Cookies Crushed
  • 2 Tablespoons White Sugar
  • ¼ Cup ½ Stick Butter, Melted

For the Cheesecake

  • 8 Ounce Cream Cheese Softened
  • ½ Cup Brown Sugar
  • ⅔ Cup Pumpkin Puree
  • 1 Egg
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Cinnamon Ground
  • ¼ Cup Sour Cream

To Garnish

  • Whipped cream and additional pumpkin pie spice If Desired

Instructions

For the Crust

  • Preheat oven to 325 degrees F. Line a cupcake pan with paper liners. Set aside.
  • In a medium bowl, combine crushed cookies, sugar, and melted butter. Stir well. Drop a heaping tablespoon of this into each muffin cup. Press down with spoon.
  • Bake for 10-12 minutes or until golden brown.

For the Filling

  • Combine cream cheese, brown sugar, and pumpkin puree. Mix until smooth. Add in egg, vanilla, and pumpkin pie spice.
  • Stir in sour cream.
  • Evenly divide between muffin cups. Bake for 20-25 minutes or until set. Cool completely,before storing in the refrigerator.
  • Before serving top with whipped cream and additional pumpkin pie spice if desired. .

Nutrition

Calories: 212kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 176mg | Potassium: 118mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2591IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg