If you are looking for a pumpkin dessert that isn’t pumpkin pie, then you’ve got to try these delicious mini pumpkin cheesecakes! A if pumpkin cheesecake isn’t good enough on it’s own, these get an added flavor kick from their gingersnap crusts!
I can’t believe that Thanksgiving is just a few short weeks away. Where did the year go? It’s time to start figuring out the Thanksgiving menu.
In our family, the Thanksgiving dinner menu pretty much stays the same from year to year, but I like to try and work some new recipes into dessert.
These Mini Pumpkin Cheesecakes are a perfect addition to your Thanksgiving dessert table. They have lots of delicious pumpkin taste and a fun flavor spin thanks to a gingersnap crust.
One of the things that I love most about them is that they are mini! It’s easy to get a bit too full on Thanksgiving, so I love the idea of mini dessert options.
Minis also allow you to sample a variety of delicious desserts. A little entertaining tip, while guests may not always want to indulge in desserts after a big holiday meal, almost everyone is happy to enjoy a bite size dessert such as these.
I adapted this recipe from Kraft’s PHILADELPHIA 3-Step Pumpkin Cheesecake recipe. If you want to make a full size cheesecake, this would be a great way to go. It is such a simple cheesecake to make, which is great – some cheesecake recipes can be a bit intimidating!
PHILADELPHIA Cream Cheese has a fun new program for the holiday season called Cheesecake Cheer. No matter what kind of cheesecake you like, Cheesecake Cheer has something for everyone! Check out Cheesecake Cheer for plenty of great inspiration this holiday season.
I have a mini cheesecake pan that makes these easy to make and get out of the pan. The bottoms of each cavity pop out of the pan, which makes the cheesecakes so easy to remove.
This recipe makes the perfect amount for this pan which makes 12 mini cheesecakes. You could also use a muffin pan, but I think you would probably get about 8 or 9 mini cheesecakes from it.
The crust is made by crushing gingersnap cookies in the food processor than adding in some melted butter.
After combining the butter and gingersnaps in my food processor, I scooped the cookie crumbs into my pan, putting about 1 tablespoon into each cavity.
After filling the pan, I used a small cup to help compact my crust.
Once the crust is prepared it’s time to make the cheesecake filling, which is incredibly easy.
The cheesecake filling comes together in no time in your mixer, and then you simply spoon it into your pan, on top of your gingersnap crust, and bake.
After baking you will want to let it cool for at least two hours, and ideally overnight.
I’m all for Thanksgiving recipes that are even better when made in advance! Anything to make the big day a little easier.
My Favorite Thanksgiving Recipes
Thanksgiving Side Dishes
Crockpot Sweet Potato Casserole with a crumb and marshmallow topping, is my personal favorite!
Homemade Green Bean Casserole is easy, delicious and doesn’t used canned soup.
Crockpot Mashed Potatoes are always a crowd pleaser, and can be made ahead of time.
Easy Glazed Carrots are so popular at my house, that I have to make them almost any time we have company!
Crock Pot Creamed Corn is not like the creamed corn you grew up with. Not overly sweet, and just creamy enough, even self professed cream corn haters want a second helping!
Easy Macaroni And Cheese is so good that we never have any leftovers!
Pecan Pie Without Corn Syrup this has become my favorite pecan pie recipe. It can be made with maple or agave syrup, and has just a bit more depth of flavor than traditional pecan pie made with corn syrup.
Libby’s Pumpkin Pie is a holiday classic.
Easy Pumpkin Pie is my personal favorite, and the recipe makes two pies at once.
Butterscotch Pumpkin Pie is such a delicious twist on the classic!
Pumpkin Bars With Cream Cheese Frosting are like a cross between pumpkin pie and pumpkin brownies!
Chocolate Chip Pecan Pie Bars are so easy to transport and share!
Pumpkin Brownies are fantastic if you love pumpkin and chocolate together!
Mini Pumpkin Cheesecakes With Gingersnap Crust are absolutely delightful!
Pumpkin Pie Cupcakes manage to give you flavor of pumpkin pie, in cupcake form!
Mixed Berry Crumble Bars are a great non-chocolate Thanksgiving dessert option.
Easy Rum Cake. Because sometimes holiday gatherings need rum. In cake.
MINI PUMPKIN CHEESECAKE
Mini Pumpkin Cheesecakes With Gingersnap Crust
- 24 Gingersnap Cookies
- 3 tablespoons melted butter
- 1 package 8 ounces PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 tsp salt optional
- 1 egg
- COOL WHIP Whipped Topping if desired
- Caramel sauce if desired
- Preheat oven to 350 degrees F.
- In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
- Lightly spray mini cheesecake pan with non stick cooking spray.
- Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
- Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
- Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Want some more fun mini sized dessert recipes that would be perfect for Thanksgiving? Check out some of these great options from Kraft…
My favorite super easy pumpkin pie recipe
Need an easy gluten free pumpkin pie recipe? Here you go!
Non-Pumpkin Thanksgiving Desserts
Mini Pumpkin Pies
Pumpkin-Spiced Mini “Cake” Balls
Carrot Cake Minis
Just put these in the oven. I’m stoked to be able to make easy small serving cheesecakes like this. I’ve made full size ones many times and they’re a lot of work and expensive. Me and my husband don’t need a full 9 in cheesecake to ourselves, ever and small cheesecake recipes (6in) are really hard to find. Mini cheesecakes are a great alternative
Note for others : 24 gingersnaps is way too many. I suggest about 15 cookies and 2 tbs butter. I have a ton of leftover processed crust that i have no plans for 🙁 and my husband likes gingersnaps a lot too
The cheesecake batter amount was spot on, however.
Terri French says
Hello–I’d like to make these for a party of 12 guests but using the Keebler mini graham cracker crusts. Do you think doubling the recipe would yield enough filling for 12? Thanks in advance. Terri
Christi Johnstone says
Hi Terri, it likely would, but to be honest it’s been six years since I’ve made these, with many recipes in between, so I can’t say for sure. I feel like those mini cheesecakes are really small, so it might take more than doubling if you are talking about the pre-made mini graham crusts.
Hi, I made these last night and the crust was was SO hard we needed a knife to cut them. Is that normal? Or should I bake it for less time?
Hi Mindy, it could be that, or it could be the type of gingersnap cookies you used. I find there is a LOT of variety in them when it comes to moisture content. I think I’ll actually test some gingersnap pie crust recipes this month using different cookie brands to see if there is one that works best or one that is really not the best choice.
How did you arrive at the value of 24 gingersnap cookies? I went with that and ended up with more than twice the amount of crust needed for 12 mini cheesecakes, so I had to make another recipe of this, and there was still too much. Usually in recipes you give the exact right amount needed of everything, rather than enough plus a huge pile of crumbs to feed to the ducks. Did you get really small cookies? The ones I got were pretty standard sized.
Allie, the gingersnaps I used were about 1″ in diameter. I should probably specify that. It’s the only size my store carries, but other stores might have greater selection. Also, you can always freeze crumbs to use later 🙂