These mini pumpkin cheesecakes are the perfect dessert for any upcoming family gatherings. I love this time of year, I always get excited to see how the leaves on the trees start to change color. I live in Connecticut and one of the most spectacular scenes, in my opinion, is the foliage. There is a festival of orange, yellow and brown colors with a combination of green and red. It’s magnificent!
Mini Pumpkin Cheesecake, A dessert hard to resist!
That’s why I decided to make these mini pumpkin cheesecakes as my first fall dessert post on the blog. These mini cheesecakes have a resemblance of some of the predominant colors of fall, but most importantly, the pumpkin flavor and the creamy and smooth top filling makes this recipe just perfect. I can almost guarantee you’ll fall in love with them 🙂
How to make these Mini Pumpkin cheesecakes
Step #1: Preheat oven to 350 degrees. Place the gingersnap cookies inside a blender or a food processor, break them in small pieces if you are using a blender to make the grind easier and faster. Add the melted butter and grind
Step #2: Spray with a nonstick cooking spray the cavities of the 12 mini cheesecake pan/muffin pan or use cup liners. Proceed to place an approximately ½ tablespoon of the gingersnap crust inside the cavities of the mini cheesecake pan. Press down with a spoon or a small glass to make the mixture evenly distribute into the mini cups
Step #3: Using a hand electric blender beat the cream cheese, sugar, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices. Proceed to add an egg and mix until the mixture is blended thoroughly and it looks smooth
Step #4: Using a small spoon fill each of the mini cheesecake cups with the cream cheese mixture and bake them in the oven for about 20 minutes or until center looks set
How to make Whip Cream:
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In a mixing bowl combine powder sugar and heavy cream. I used this easy homemade whip cream to compliments the flavors of the pumpkin cheesecake filling
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Out of the oven, cool the pumpkin cheesecake for at least half-hour and refrigerate for at least 2 hours before you garnish with the Homemade whip cream and some of the gingersnap crust mixture.
Tips and Tweaks
- Mini sizes will save you baking time. Just 20 minutes in the oven
- You can use cupcake liners on your cheesecake or muffin pan to create those fancy lines. Make them without the liners(make sure to spray each cup) and have smooth sides or you can do like me and do both 🙂
- Make sure to cool them in the fridge for at least two hours. Makes it easier to remove them from the baking muffin pan and the cup liner will easily be removed
- To remove the pumpkin cheesecakes from the baking pan, I used a paring knife and gently insert it in between the pumpkin cheesecake and the surroundings of the baking muffin pan, it will just come right off
- The cream cheese and egg should be room temperature. This will prevent the lumps in the cheesecake filling making it smooth
- Save some of the gingersnap cookies crumbs to garnish your pumpkin cheesecakes, it makes them look fancy and cute
The aroma in the house after baking these delicious pumpkin cheesecakes screams
Fall
Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).
Enjoy!
Mini Pumpkin Cheesecake
Ingredients
Crust
- 15 gingersnap cookies
- 3 tablespoon unsalted butter - (melted)
Filling
- 1 pkg (8 oz) cream cheese - (room temperature)
- ½ cup sugar - granulated
- ½ cup pumpkin puree - can
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ tablespoon pumpkin spice
- a pinch nutmeg - (optional)
- 1 egg
Homemade whip cream
- 1 cup heavy cream
- 1/2 cup Powder sugar
Instructions
- Preheat oven to 350 degrees. Place the gingersnap cookies inside a blender or a food processor, break them in small pieces if you are using a blender to make the grind easier and faster. add the melted butter and grind
- Spray with a nonstick cooking spray the cavities of the 12 mini cheesecake pan/muffin pan or use cup liners. Proceed to place an approximately ½ tablespoon of the gingersnap crust inside the cavities of the mini cheesecake pan
- Press down with a spoon or a small glass to make the mixture evenly distribute into the mini cups as shown in the image
- Next, using a hand electric blender beat the cream cheese, sugar, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices.
- Proceed to add an egg and mix until the mixture is blended thoroughly and it looks smooth
- Using a small spoon fill each of the mini cheesecake cups with the cream cheese mixture and bake in the oven for about 20 minutes or until center looks set
Homemade Whip Cream
- In a mixing bowl combine powder sugar and heavy cream.
- Out of the oven, cool the pumpkin cheesecake for at least half-hour and refrigerate for at least 2 hours before you garnish with the Homemade whip cream
- enjoy!
Notes
- The estimated total time is not including the 30 minutes cooling time and the 2 hours in the fridge!
- Excellent dessert to make ahead of time
