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Mini Pumpkin Cheesecake

Creamy Mini Pumpkin Cheesecakes Recipe

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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 servings
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) gingersnap cookie crumbs
  • 3 tbsp unsalted butter, melted
  • 8 oz (225 g) full-fat cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 g) pumpkin puree
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Pinch ground nutmeg
  • Pinch ground cloves
  • ¼ cup (60 g) full-fat sour cream
  • Whipped cream, for serving

Method
 

  1. Preheat the oven to 325°F (160°C) and grease a 12-cup muffin tin or line with paper liners. Combine crumbs and melted butter, press a packed tablespoon into each cup, and bake for 6 minutes.
  2. Beat the cream cheese and sugar until smooth and fluffy, about 3 minutes total.
  3. Mix in the pumpkin puree, vanilla, and all spices on low speed until uniform.
  4. Gently fold in the whisked egg and sour cream with a spatula until just combined.
  5. Divide the batter over the crusts, filling each cup about three-quarters full. Bake 18–22 minutes, until edges are set and centers jiggle slightly.
  6. Cool in the turned-off oven with the door cracked for 10 minutes, then cool on the counter for 1 hour. Refrigerate at least 4 hours, then unmold and top with whipped cream before serving.

Notes

Chill the cheesecakes overnight if you can; the texture firms up even more and the spice flavor deepens. The prep time does not include the 4-hour chill, which is essential for a clean slice.