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Mini Pumpkin Cheesecakes are baked in a muffin tin with a gingersnap crust. They’re sweet, delicious, and perfectly sharable. Bake this easy recipe for your next autumn party.
So, we’re technically not supposed to be bringing food into work to share that’s not pre-packaged. This is obviously a problem for me. I rely on my co-workers to finish off all the treats I make. I gained at least five pounds during lockdown, and it’s mainly because I didn’t have anyone to force my desserts onto.
Sharing the stuff I bake is one of the things that brings me real joy. The compliments are nice, I guess. To be honest, I always feel a little embarrassed. But just knowing that I’ve brightened up someone’s afternoon with a homemade treat is all I’m really going for. I know surprise cake at work always makes me happy.
So I may or may not have brought these Min Pumpkin Cheesecakes to work, but in a world where that happened, people totally loved them. They’re creamy, not too sweet, and loaded with spices. My favorite part is the gingernap crust. They’re the perfect size for just a little treat. Add a bit of whipped cream to make it extra special.
How to make Mini Pumpkin Cheesecakes
To make them, you press a gingersnap into the bottom of each muffin cup. I was worried that mine wouldn’t fit, but if you just give them a little push, they’ll wedge themselves in to the bottom of the cup perfectly. Then we mix up our cheesecake mixture with the usual suspects, cream cheese, pumpkin, a couple of sugars, sour cream, eggs, and lots of spices.
Divide your cheesecake mixture between your muffins cups. I wish I had a tip to help you make this nice and tidy, but I inevitably make a huge mess. Bake for about 40 minutes until they just lose their wobble. They’ll deflate a bit on cooling. No big deal. Then just let them cool in the oven for several hours. Easy.
I hope you get the opportunity to share something sweet with people soon. Maybe make them Mini Pumpkin Cheesecakes. They’ll think you’re pretty awesome.
Looking for more awesome pumpkin desserts? Try this No-Bake Double-Layer Pumpkin Pie.
PrintMini Pumpkin Cheesecakes
A small dessert packed with flavor, mini-pumpkin cheesecakes, are perfectly portioned and easy to transport. Also, totally awesome.
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 18 gingersnap cookies
- 8 ounces cream cheese, softened
- 2/3 cup sugar
- 1/3 cup brown sugar
- A pinch of salt
- 2 eggs
- 1/3 cup sour cream
- 1 15 ounce can pumpkin puree
- 1–1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- Whipped cream for topping
Instructions
- Preheat your oven to 300 F (150C) and line 18 cups of your muffin tins with your favorite papers. Place a whole gingersnap in the bottom of each paper.
- Beat together the cream cheese, both sugars, and salt with an electric mixer on medium until smooth. Scrape the sides of the bowl.
- Beat in the eggs one at a time. Finally blend in the sour cream, pumpkin, and spices. Beat until smooth.
- Divide your cheesecake batter evenly between 18 cups. Go ahead and fill them almost to the top. Bake for 40 minutes or until there’s no wobble left. Allow to cool to room temperature and then refrigerate for at least 4 hours. Overnight is fine.
- Top your tiny cheesecakes with whipped cream to serve.
Notes
- You can replace the spices with with a tablespoon of pumpkin pie spice if you have it, or swap out other similar spices based on what you have in your collection.
Keywords: Pumpkin, Cheesecake
