For your next festive fall gathering, everyone will love this flavorful take on classic cheesecake. These creamy pumpkin cheesecakes set on spiced gingersnap-pecan crusts are irresistible.
Lately my oven has been busy turning out lots of baked treats. Living low-carb makes avoiding sweets more of a challenge, but sharing these goodies with friends helps a lot. Once one dessert comes out of the oven—an apple pie, a batch of cookies, or a cheesecake—another is usually not far behind.
Maybe “The Comfort of Baking” would be a better name!
These mini cheesecakes highlight classic fall spices—ginger, cinnamon, and nutmeg—which give each bite warm pumpkin flavor. The gingersnap-pecan crust is buttery with a touch of salt, balancing the sweet, silky pumpkin filling. A swirl of whipped cream finishes each mini cheesecake for a delightful presentation everyone will adore.
With Thanksgiving on the horizon, I’m excited to experiment with new flavor combinations while keeping favorite family recipes on rotation. Fall spices don’t have to be reserved for holidays: try adding pumpkin pie spice to coffee, a pinch of sage to mashed potatoes, or mixing cream cheese with cinnamon and nutmeg for a delicious bagel spread. These subtle additions bring seasonal character to everyday dishes.
I hope you enjoy these mini pumpkin cheesecakes as much as my friends and I did. They’re simple to make, charming for a holiday table, and perfect for casual gatherings. If you try them, I’d love to hear how they turned out!
Mini Pumpkin Cheesecakes with Gingersnap Crusts
Ingredients
For the crust:
- 8 gingersnap cookies
- 1 graham cracker rectangle
- 1/4 cup chopped pecans
- 1 1/2 teaspoons brown sugar
- 1/8 teaspoon salt
- 1 1/2 Tablespoons melted butter
For the cheesecakes:
- 1 package, 8 oz. cream cheese, room temperature
- 1/4 cup + 2 Tablespoons granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons heavy cream
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Ginger
For whipped cream topping:
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F. Position an oven rack in the lower third. Lightly grease a 12-cup mini cheesecake pan or a mini muffin pan with nonstick spray.
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For the crust, pulse gingersnap cookies, the graham cracker, chopped pecans, brown sugar, and salt in a food processor until coarse crumbs form. Add melted butter and pulse until the mixture resembles wet sand. Press about 1 tablespoon (or 1/2 tablespoon for mini muffin pans) of the mixture into each cup. Bake the crusts for 10 minutes.
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While the crusts bake, prepare the filling. In a large bowl, beat cream cheese, sugar, and pumpkin puree on medium speed until smooth. Add the egg, heavy cream, vanilla, cinnamon, nutmeg, and ginger; mix until just combined. Evenly spoon the filling over the warm crusts and bake for 20 minutes. Remove from the oven and let cool in the pan for 20 minutes, then refrigerate for at least 1 hour before removing from the pan.
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To release the cheesecakes, run a blunt knife around the edge of each one and gently pop them out of the pan.
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Prepare the whipped cream just before serving. Beat heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form. Chill until ready to pipe or dollop on the cheesecakes. A piping tip can create a pretty swirl.
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Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
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Enjoy!
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