5 ratings

Mini Pumpkin Cheesecakes

Ginger, meet pumpkin
Mini Pumpkin Cheesecakes
Courtesy of Betty Crocker

This recipe is quick and easy to bake. Get your kids involved to make these bite-sized cheesecakes with gingersnap cookie as a crust base and canned pumpkin to add a seasonal flavor to the filling.

Recipe courtesy of Betty Crocker


If you do not have a mini cheesecake pan, use 12 muffin cups lined with paper baking cups.

These mini cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.


  • 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
  • 1/4 Teaspoon salt
  • 1 egg
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon freshly grated nutmeg
  • Whipped cream, if desired
  • Caramel sauce, if desired


Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.

In a food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.

Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.

Divide mixture evenly into crust-lined cups.

Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.

Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.