These self-portioned desserts feature a gingersnap cookie crust with a creamy, dreamy pumpkin filling. Bake, chill and enjoy. Or, freeze them for a delicious make-ahead fall dessert.
Individual Pumpkin Cheesecakes with Gingersnap Crusts Makes 10 muffin-sized desserts
Crust:
3/4 cup gingersnap cookie crumbs (process gingersnap cookies in food processor)
2 tablespoon granulated sugar
2 tablespoons salted butter, melted
Pumpkin Cheesecake Filling:
1(8oz) package, cream cheese softened to room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
3/4 cup homemade pumpkin puree or purchased pie filling without added sugar or spices)
1 large egg at room temperature
Ground or chopped pecans for topping
- Crust: Preheat oven to 325°F. Spray each cavity of 10 muffin tins with nonstick cooking spray and set aside, OR fit them with cupcake liners and spray, OR use silicon cupcake liners arranged on a baking sheet (as shown below).
- Place prepare cookie crumbs in a mixing bowl. Add sugar and melted butter; mix until fully combined.
- Evenly distribute the mixture between all 10 cavities of the muffin tins. Use your fingers to evenly press the mixture to the bottom and push and press it part way up the side.
- Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
- Pumpkin Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1 to 2 minutes until smooth and creamy.
- Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed.
- Add in the egg and mix on low speed until just combined.
- Evenly distribute the filling between all 10 cavities in the muffin pan; sprinkle with ground or chopped pecans. (I used a little less than 1/4 cup per cavity.)
- Return to the oven and bake at 325°F for 15 to 20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour.
- Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Once the cheesecakes are chilled, carefully remove them from the pan. Individual cheesecakes may also be wrapped in foil or inserted in freezer pans and frozen.
- Additional pecans may be used to garnish dessert plates if desired.
Crust:
3/4 cup gingersnap cookie crumbs (process gingersnap cookies in food processor)
2 tablespoon granulated sugar
2 tablespoons salted butter, melted
Pumpkin Cheesecake Filling:
1(8oz) package, cream cheese softened to room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (click HERE for homemade version)
3/4 cup homemade pumpkin puree or purchased pie filling without added sugar or spices)
1 large egg at room temperature
Ground or chopped pecans for topping
- Crust: Preheat oven to 325°F. Spray each cavity of 10 muffin tins with nonstick cooking spray and set aside, OR fit them with cupcake liners and spray, OR use silicon cupcake liners arranged on a baking sheet (as shown below).
- Place prepare cookie crumbs in a mixing bowl. Add sugar and melted butter; mix until fully combined.
- Evenly distribute the mixture between all 10 cavities of the muffin tins. Use your fingers to evenly press the mixture to the bottom and push and press it part way up the side.
- Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
- Pumpkin Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1 to 2 minutes until smooth and creamy.
- Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed.
- Add in the egg and mix on low speed until just combined.
- Evenly distribute the filling between all 10 cavities in the muffin pan; sprinkle with ground or chopped pecans. (I used a little less than 1/4 cup per cavity.)
- Return to the oven and bake at 325°F for 15 to 20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour.
- Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Once the cheesecakes are chilled, carefully remove them from the pan. Individual cheesecakes may also be wrapped in foil or inserted in freezer pans and frozen.
- Additional pecans may be used to garnish dessert plates if desired.
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