Spiced Pumpkin Cheesecake Cups

Indulge in the perfect autumn delight with these irresistible Mini Pumpkin Cheesecakes. Featuring a unique, spiced gingersnap cookie crust and a creamy, flavorful pumpkin pie-inspired filling, these individual treats are a sophisticated twist on a classic fall dessert. Whether you’re planning a grand Thanksgiving feast or simply craving a delightful two-bite dessert, these mini cheesecakes are guaranteed to impress with their rich taste and charming presentation.

Forget the ordinary pumpkin pie this holiday season! If you’re looking for a dessert that offers both elegance and familiar fall flavors, our Mini Pumpkin Cheesecakes are an absolute must-try. They combine the best of a classic pumpkin pie with the luxurious texture of a cheesecake, all in a perfectly portioned bite. These delightful morsels are ideal for entertaining, ensuring every guest gets their own personal slice of autumnal bliss.

Why You Must Make These Irresistible Mini Pumpkin Cheesecakes

There are countless reasons why these mini pumpkin cheesecakes deserve a spot on your baking list, especially as the leaves begin to turn and the air grows crisp:

• Effortless Portions: Mini cheesecakes take the guesswork out of serving! Each guest receives a perfect, ready-to-enjoy portion, eliminating the need for slicing and ensuring a neat and elegant presentation on any dessert buffet. They’re a delightful two-bite treat that’s easy to pick up and savor.
• Guilt-Free Indulgence: With their smaller size, these individual cheesecakes offer a satisfying sweet fix without the overwhelming feeling of a large slice. This means you can indulge a little (or even go back for a second!) with less guilt, making them ideal for holiday gatherings where multiple desserts are often on offer.
• A Guaranteed Crowd-Pleaser: Hosting a gathering or bringing a dish to a potluck? These mini cheesecakes are always a huge hit. Their charming size, seasonal flavor, and beautiful appearance make them an instant favorite among guests of all ages. They offer a touch of gourmet sophistication without requiring advanced baking skills.
• Make-Ahead Marvel: One of the best aspects of these cheesecakes is their make-ahead potential. You can prepare them in advance, refrigerate them, and simply garnish before serving, saving you valuable time on the day of your event.

The Story Behind a Beloved Recipe

This recipe holds a special place in my heart, and in the hearts of many readers! I first developed these mini pumpkin cheesecakes over a decade ago. Over time, as I cleaned up older blog content, this particular recipe, being a bit sparse on detail back then, was accidentally removed. To my surprise and delight, a kind reader reached out, noticing its absence! She had bookmarked it years ago and had been making these minis every fall. Her heartfelt request was all the motivation I needed to dust off my mixing bowls and recreate this cherished dessert, this time with even more detail and tips to ensure its continued popularity. It’s truly wonderful to know a recipe has resonated so deeply with others.

Ingredient Notes for Perfect Mini Pumpkin Cheesecakes

Crafting exceptional mini pumpkin cheesecakes begins with understanding your ingredients. Here’s a breakdown of what you’ll need and why each component is important:

• Kitchen Staples: You’ll need basic items like butter, ground cinnamon, eggs, and granulated sugar. Ensure your butter is fresh and your sugar is fine-grained for the best texture.
• Archway Gingersnap Cookies: These cookies are the star of our crust, providing a delightful spicy kick that perfectly complements the pumpkin filling. Crush them finely to create an even, sturdy base. If Archway isn’t available, any crisp, flavorful gingersnap cookie will work beautifully. The ginger in the cookies pairs wonderfully with the pumpkin, adding an extra layer of warmth and complexity compared to a traditional graham cracker crust.
• Cream Cheese: Opt for full-fat block cream cheese, not the spreadable kind from a tub. For the smoothest, creamiest cheesecake batter, it’s crucial that your cream cheese is at **room temperature**. This allows it to incorporate evenly with the sugar and other ingredients, preventing lumps and ensuring a velvety texture.
• Vanilla Extract: Always use real vanilla extract. Artificial vanilla flavoring can leave an undesirable aftertaste. The pure vanilla enhances the overall sweetness and complexity of the pumpkin and spice notes.
• Pure Maple Syrup: This is a key ingredient for adding a natural sweetness and a subtle, earthy depth that complements the pumpkin beautifully. Avoid artificial pancake syrups; their flavor profile is vastly different and will not yield the same rich results. Look for 100% pure maple syrup for the best flavor.
• Ginger, Nutmeg, and Cinnamon: These ground spices are essential for creating that iconic pumpkin pie flavor profile. Over time, ground spices can lose their potency. For the most vibrant flavor, ensure your spices are fresh. If they’ve been sitting in your pantry for a few years, it’s a good idea to replace them. A quick sniff test can often tell you if they’re still aromatic.
• Pumpkin Puree: Be absolutely certain you are using pure pumpkin puree, not canned pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would throw off the balance of this recipe. The can should clearly state “100% Pure Pumpkin.”
• White Chocolate (for Ganache): For the optional white chocolate ganache topping, I recommend using high-quality white chocolate bars, such as Ghirardelli. Chips often contain stabilizers that can make them difficult to melt smoothly for ganache. Chopping the bar into small pieces will help it melt evenly.
• Heavy Cream (for Ganache): Use heavy cream with at least 36% butterfat content. This ensures a rich, stable ganache that sets beautifully.

How to Make Mini Pumpkin Cheesecakes: Step-by-Step

Follow these detailed steps to create your perfect batch of mini pumpkin cheesecakes:

1. Prepare Your Pan and Oven: Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners. This recipe makes about 24 mini cheesecakes, so you may need two mini muffin tins or bake in batches.
2. Create the Gingersnap Crust: In a food processor, finely crush your gingersnap cookies until they resemble fine crumbs. Transfer the crumbs to a medium bowl and mix them thoroughly with melted butter until well incorporated. The mixture should hold together when pressed.
3. Form the Crusts: Spoon about 1 teaspoon of the gingersnap crumb mixture into the bottom of each paper-lined muffin cup. Using a tart tamper, the back of a small spoon, or your finger, firmly tamp down the crumbs to create a compact, even crust. Set the muffin tin aside.
4. Prepare the Cream Cheese Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese and sugar on medium-low speed until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl often to ensure everything is well combined. Remember, using room temperature cream cheese is key for a lump-free batter.
5. Add Flavorings and Pumpkin: To the cream cheese mixture, add the vanilla extract, pure maple syrup, ground cinnamon, ground ginger, ground nutmeg, and pumpkin puree. Beat on low speed until all ingredients are just incorporated. Be careful not to overmix at this stage; overmixing can incorporate too much air, leading to cracks in your cheesecakes. Scrape the bowl with a spatula as needed to ensure everything is evenly blended.
6. Incorporate the Eggs: Add the eggs, one at a time, beating on very low speed just until each egg is incorporated into the batter. Again, avoid overmixing. The goal is to combine, not to whip air into the batter, which helps keep the cheesecake dense and smooth.
7. Fill and Bake: Spoon the pumpkin cheesecake filling evenly into the prepared mini muffin tins, filling each paper liner about three-quarters full. Bake for approximately 20 minutes, or until the edges are set and the centers look firm. Unlike full-sized cheesecakes, mini cheesecakes should not jiggle in the center when removed from the oven.
8. Cool Completely: Remove the muffin tin from the oven and place it on a wire cooling rack. Allow the mini cheesecakes to cool completely in the tin before transferring them to the cooling rack. Once they reach room temperature, carefully remove them from the muffin tin and continue cooling on the rack. Chilling them for at least 2-4 hours, or even overnight, in the refrigerator will allow them to fully set and achieve their optimal creamy texture.
9. Garnish and Serve: Once fully cooled and chilled, you can add your desired garnishes. A round of luscious white chocolate ganache, a candied pecan, a piece of crystallized ginger, or a festive candy pumpkin are all wonderful options to elevate their presentation and flavor.

Expert Tips for Flawless Mini Pumpkin Cheesecakes

Achieve cheesecake perfection with these insider tips:

• Gingersnap Crust Brilliance: The choice of gingersnap cookies for the crust is intentional and truly elevates these mini cheesecakes. Unlike the more common graham cracker crust, gingersnaps introduce a delightful, warm spice that harmonizes perfectly with the pumpkin. This “extra zing” creates a more complex and memorable flavor profile. Ensure your crumbs are very fine for a cohesive crust.
• The Art of Slow Mixing (PRO-Tip): Whether you’re using a stand mixer with a paddle attachment or a hand mixer, the key to a smooth, dense cheesecake is to mix slowly. The objective is to combine ingredients thoroughly without whipping excessive air into the batter. Too much air can cause your cheesecakes to puff up during baking and then crack or sink as they cool. Beat just until incorporated, scraping down the bowl frequently.
• Creative Topping Ideas: While the pumpkin filling is delicious on its own, a thoughtful topping can transform these mini cheesecakes. I adore the visual and flavor contrast of a smooth white chocolate ganache against the orange pumpkin. After a dollop of ganache, consider adding a pecan half (candied pecans would be extra special!), a sprinkle of cinnamon, a piece of crystallized ginger, or even seasonal candy like mini candy corn or candy mallow pumpkins around Halloween. These garnishes not only add flavor and texture but are also fantastic for disguising any minor imperfections in the cheesecake tops, making for a more elegant presentation.
• Achieving the Perfect Serve: For an extra touch of polish, place each mini cheesecake (still in its original paper liner) into a second, clean paper wrapper just before serving. The butter from the crust can sometimes leave slight oil spots on the first wrapper as the cheesecakes chill, so a fresh outer wrapper ensures a pristine and appealing presentation.
• Chill Time is Crucial: Patience is a virtue when it comes to cheesecakes. Allowing them to cool completely in the muffin tin and then chilling them thoroughly in the refrigerator is vital. This helps them firm up, develop their creamy texture, and prevents them from falling apart when unwrapped. Aim for at least 4 hours of chilling, or ideally, overnight.
• Storage Solutions: Mini cheesecakes store exceptionally well. Keep them covered in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can also be frozen for up to 1-2 months. Thaw them in the refrigerator overnight before serving.

Frequently Asked Questions About Mini Pumpkin Cheesecakes

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The Recipe:

Mini Pumpkin Cheesecakes Recipe

Prep Time
30 minutes

Cook Time
20 minutes

Additional Time
1 hour

Total Time
1 hour 50 minutes

Yield
24 servings

These tasty Mini Pumpkin Cheesecakes feature a flavorful gingersnap cookie crust topped by a creamy, pumpkin pie-inspired filling. They’re ideal for a delightful two-bite treat or as an elegant addition to any autumnal dessert buffet.

Ingredients

For the Gingersnap Crust:

• 12 ounce bag Archway gingersnap cookies, finely processed into crumbs
• ½ cup unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 4 (8-ounce) packages cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 4 large eggs, at room temperature

Optional Garnishes:

• White chocolate ganache (made with 6 ounces chopped white chocolate melted with ¼ cup heavy cream)
• Candied pecans or pecan halves
• Crystallized ginger pieces
• Festive candy corn or candy pumpkins

Instructions

1. Preheat your oven to 325°F (160°C). Line mini muffin tins with paper liners, preparing for approximately 24 mini cheesecakes. Set aside.
2. In a bowl, combine the finely crushed gingersnap crumbs and melted butter. Mix thoroughly until the crumbs are evenly moistened and well incorporated.
3. Spoon about 1 teaspoon of the prepared crumb mixture into the bottom of each paper-lined muffin cup. Using a tart tamper, the back of a small spoon, or your fingertips, firmly press the crumbs down to form a compact and even crust. Set the muffin tins aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar on medium-low speed until the mixture is completely smooth and free of lumps. Remember to scrape down the sides of the bowl frequently to ensure even mixing.
5. Add the vanilla extract, pure maple syrup, ground cinnamon, ground ginger, ground nutmeg, and pure pumpkin puree to the cream cheese mixture. Beat on low speed until these ingredients are just incorporated. Avoid overmixing to prevent excess air from entering the batter.
6. Add the eggs, one at a time, beating on very low speed just until each egg is fully incorporated into the batter. Scrape down the bowl after each addition to ensure consistency. Again, be careful not to overmix.
7. Spoon the prepared pumpkin cheesecake filling evenly into the paper-lined mini muffin tins, filling each cup approximately three-quarters full.
8. Bake for 20 minutes, or until the edges of the cheesecakes are set and the centers appear firm. There should be no jiggle in the center when gently touched.
9. Remove the muffin tins from the oven and place them on a wire cooling rack. Allow the mini cheesecakes to cool completely to room temperature in the tins before carefully removing them to continue cooling entirely on the rack. For best results, chill them in the refrigerator for at least 2-4 hours, or preferably overnight, before serving.
10. Once thoroughly chilled, you may top each mini cheesecake with a dollop of white chocolate ganache, followed by a pecan half, a piece of crystallized ginger, or a festive candy pumpkin, if desired.

Notes

Ensure both your cream cheese and eggs are at room temperature. This crucial step allows for easier incorporation into the batter, resulting in a much smoother and creamier cheesecake texture without lumps. Plan ahead by taking them out of the refrigerator at least an hour before you start baking.

Recommended Products

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• Tassie Tamper (for compacting crusts)
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• Non Stick Mini Muffin Pan

Nutrition Information:

Yield:

24

Serving Size:

2

Amount Per Serving:
Calories: 440Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 80mgSodium: 248mgCarbohydrates: 59gFiber: 1gSugar: 46gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.