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Mini Pumpkin Cheesecakes With Gingersnap Crust



  • 24 Gingersnap Cookies
  • 3 tablespoons melted butter

Cheesecake Filling

  • 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.