Description
These Mini Pumpkin Cheesecakes are a delightful fall dessert featuring a gingersnap cookie base topped with creamy pumpkin-spiced cheesecake filling. Perfectly portioned in muffin tins, they offer the rich flavors of pumpkin pie with a smooth, velvety texture. Topped with chopped toasted pecans and crushed gingersnaps, they’re an elegant yet easy treat for holiday gatherings or cozy seasonal indulgence.
Ingredients
Scale
Base
- 24 gingersnap cookies plus additional crushed for garnish
Cheesecake Filling
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ¾ cup pumpkin puree (NOT pumpkin pie filling; recommend Libby’s or Trader Joe’s)
- ¾ cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon orange zest
Toppings
- Chopped toasted pecans for serving
- Whipped cream for serving
- Additional crushed gingersnap cookies for garnish
Instructions
- Preheat and Prepare Pans: Place racks in the upper and lower thirds of your oven and preheat to 375°F. Line two 12-cup muffin tins with paper liners and place one gingersnap cookie at the bottom of each muffin cup.
- Beat Cream Cheese: Using a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the reduced fat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl to ensure even mixing.
- Add Sugar: Beat in the granulated sugar for 1 to 2 minutes more until the mixture appears smooth and shiny. Scrape down the bowl again.
- Incorporate Eggs: Add eggs one at a time to the mixture, fully incorporating each before adding the next. Scrape down the bowl as needed to ensure an even batter.
- Mix in Pumpkin and Spices: Add pumpkin puree, Greek yogurt, pumpkin pie spice, ground cinnamon, vanilla extract, kosher salt, and orange zest. Beat until fully combined, stopping to scrape down the bowl as necessary.
- Fill Muffin Cups: Using an ice cream scoop or small ladle, fill each muffin liner nearly to the top with the batter, evenly dividing it among the 24 cups. Note that the cheesecakes will settle as they cool.
- Bake: Place the muffin tins in the oven and bake for 18 to 20 minutes. Halfway through, rotate the pans 180 degrees and swap their positions between the upper and lower racks. The cheesecakes should jiggle slightly in the center when you gently shake the pan, similar to Jello, but the edges should look dry and set.
- Cool: Remove the pans from the oven and place them on a wire rack. Let the cheesecakes cool in the pans for at least 1 hour.
- Chill to Set: Carefully transfer the mini cheesecakes to a plate or storage container. Refrigerate uncovered for 4 hours or cover and chill overnight to fully set the texture.
- Serve: Before serving, top each mini cheesecake with whipped cream, chopped toasted pecans, and a sprinkle of crushed gingersnap cookies for added texture and flavor.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- The gingersnap cookie base adds a spicy crunch that complements the pumpkin spice filling.
- Ensure eggs are at room temperature to prevent curdling in the batter.
- Rotate and switch pans during baking for even cooking and browning.
- Chilling time is critical to achieve the proper cheesecake texture; do not skip.
- For a dairy-free version, substitute cream cheese and Greek yogurt with non-dairy alternatives.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
