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Perfect Mini Pumpkin Cheesecakes with Gingersnap Crust: Easy Fall Dessert

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These mini pumpkin cheesecakes with a crunchy gingersnap crust are the ultimate easy fall dessert. No water bath needed, they come out perfectly creamy and crack-free every time.

Ingredients

Scale
  • 1 ½ cups gingersnap crumbs (about 24 cookies, crushed finely)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Whipped cream (optional, for serving)
  • Caramel sauce (optional, for serving)
  • Extra crushed gingersnaps (optional, for topping)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Lightly spray the liners with non-stick cooking spray.
  2. Make the crust: Place the gingersnaps in a food processor and pulse until fine crumbs. Transfer to a medium bowl. Add ¼ cup sugar and a pinch of salt, then pour in the melted butter. Stir with a fork until the mixture looks like wet sand and clumps together when squeezed.
  3. Press the crust into the liners: Divide the crust mixture evenly among the 12 muffin cups. Use the bottom of a small glass to press the crumbs down firmly into an even layer about ¼ inch thick.
  4. Pre-bake the crust: Bake the crusts for 8 minutes. Remove from the oven and let the pan cool on a wire rack while you make the filling. Keep the oven on.
  5. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugar: With the mixer on low, gradually add ¾ cup sugar. Beat until combined, about 1 minute. Scrape the bowl again.
  7. Add the eggs one at a time: Crack the first egg into the bowl and beat on low just until the yolk disappears. Add the second egg and repeat. Do not over-mix.
  8. Add the pumpkin and flavorings: Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and ¼ teaspoon salt. Mix on low until everything is combined and the filling is a uniform orange color. Scrape the bowl one last time.
  9. Fill the cups: Divide the filling evenly among the 12 muffin cups, pouring it over the pre-baked crusts. Each cup should be filled almost to the top.
  10. Bake the cheesecakes: Bake at 325°F (163°C) for 18-22 minutes. The edges should look set and slightly puffed, but the centers should still jiggle slightly when you gently shake the pan.
  11. Cool gradually: Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  12. Serve: When ready to serve, gently peel the paper liners away from the cheesecakes. Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not over-mix the filling after adding eggs to avoid cracks. The cheesecakes taste even better after 24 hours in the fridge. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut oil instead of butter.

Nutrition

Keywords: mini pumpkin cheesecakes, gingersnap crust, fall dessert, easy cheesecake recipe, no water bath cheesecake

Find it online: https://sparklechew.com/perfect-mini-pumpkin-cheesecakes-with-gingersnap-crust-easy-fall-dessert/