Mini Pumpkin Cheesecakes With Gingersnap Crust

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These Mini Pumpkin Cheesecakes With Gingersnap Crust are the perfect fall treat, combining creamy pumpkin cheesecake filling with the warm, spiced crunch of gingersnap crust. Perfect for autumn gatherings, they’re an elegant yet simple dessert that’s sure to impress. Topped with whipped cream and caramel sauce, these cheesecakes are a delightful bite-sized indulgence that will have everyone coming back for seconds.

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Ingredients

For the Crust:

• 24 gingersnap cookies
• 3 tablespoons melted butter

For the Cheesecake Filling:

• 1 package (8 oz) PHILADELPHIA Cream Cheese, softened
• ½ cup canned pumpkin
• ½ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt (optional)
• 1 egg

For Topping (optional):

• Cool Whip Whipped Topping
• Caramel sauce

Equipment Needed

• Mini cheesecake pan (12 cavity)
• Food processor
• Electric mixer

Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Lightly spray the cavities of a mini cheesecake pan with non-stick cooking spray to prevent sticking.

2. Make the Gingersnap Crust

1. In a food processor, pulse the gingersnap cookies until they form fine crumbs.
2. Add the melted butter to the crumbs and pulse again until the mixture is well combined.
3. Place about 1 tablespoon of the gingersnap crust mixture into each cheesecake cavity.
4. Press down the crust mixture with a spoon or the bottom of a small glass to compact it.

3. Prepare the Cheesecake Filling

1. In a large mixing bowl, beat together the cream cheese, pumpkin, sugar, vanilla, cinnamon, pumpkin pie spice, and salt (if using) using an electric mixer on medium speed until smooth and well blended.
2. Add the egg and beat until just combined—do not overmix.

4. Assemble and Bake

1. Spoon the cheesecake filling into each of the mini cheesecake cavities on top of the gingersnap crust.
2. Bake for 20-25 minutes, or until the cheesecakes are set (they should be firm to the touch).
3. Remove the pan from the oven and allow the cheesecakes to cool in the pan for at least 30 minutes.
4. Once cooled, refrigerate the cheesecakes for at least 2 hours, or preferably overnight to allow the flavors to set.

5. Serve and Garnish (Optional)

1. Before serving, top each mini cheesecake with Cool Whip Whipped Topping and a drizzle of caramel sauce for added sweetness and flavor.

Flavor and Texture Highlights

• Flavor:
  • The creamy pumpkin cheesecake filling is rich and velvety, with the warm spices of cinnamon and pumpkin pie spice.
  • The gingersnap crust adds a perfect balance of spicy sweetness and crunch to the smooth filling.
  • Topping with caramel sauce enhances the dessert’s richness and adds an indulgent touch.
• Texture:
  • The mini cheesecakes are dense and creamy with a slight tang from the cream cheese, balanced by the crispy, crumbly gingersnap crust.

Tips for Success

1. Even Crust Layer:
   • When pressing down the gingersnap mixture, ensure the crust is evenly compacted to avoid gaps between the filling and crust.
2. Prevent Cracks:
   • Don’t overmix the filling once you add the egg, as it can cause cracks in the cheesecake. Mix just until combined.
3. Chill Thoroughly:
   • For the best texture and flavor, chill the cheesecakes overnight if possible, to let the flavors meld and the texture set.
4. Substitute the Crust:
   • If you don’t have gingersnaps, you can substitute with graham crackers or Biscoff cookies for a different flavor base.

Variations

Maple Syrup Topping

• Instead of caramel, drizzle maple syrup over the top for a sweet, fall-inspired flavor.

Nutty Crust

• Add chopped pecans or walnuts to the gingersnap crust for a little extra crunch and nuttiness.

Chocolate Drizzle

• For a decadent twist, drizzle melted chocolate or chocolate ganache over the top of the cheesecakes before serving.

Storage and Make-Ahead Tips

1. Storage:
   • Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
2. Freezing:
   • These cheesecakes freeze well. Wrap them individually in plastic wrap, then place in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
3. Make-Ahead:
   • These cheesecakes can be made up to 2 days in advance. Simply chill them in the refrigerator until ready to serve.

Why You’ll Love These Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes With Gingersnap Crust are the perfect combination of creamy, spiced pumpkin filling and a crunchy, buttery crust. They are simple to make, and their individual servings make them ideal for gatherings. Whether you’re celebrating fall holidays or just craving a comforting dessert, these cheesecakes will satisfy your sweet tooth in the most delightful way.