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Mini Pumpkin Cheesecakes with Gingersnap Cookie Bottoms

Mini pumpkin cheesecakes bake over crisp gingersnap cookie bottoms in a 12-cup muffin pan. The creamy pumpkin filling is baked until the edges are set and the centers still have a slight jiggle, then chilled until firm.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the gingersnap crust
  • 1.5 cups gingersnap cookie crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the pumpkin cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 0.67 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.75 cup pumpkin puree
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt

Equipment

  • 1 12-cup standard muffin pan

Method
 

Prepare the pan and crust
  1. Heat the oven to 325°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Stir the gingersnap crumbs, melted butter, and sugar together until evenly moistened.
  4. Divide the crumb mixture among the liners and press firmly into the bottoms.
  5. Bake for 5 to 7 minutes.
  6. Set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese until smooth.
  2. Beat in the sugar and flour until combined, scraping down the bowl as needed.
  3. Mix in the pumpkin puree.
  4. Add the eggs one at a time, mixing just until incorporated.
  5. Mix in the vanilla, pumpkin pie spice, and salt.
Bake and chill
  1. Divide the filling evenly among the crusts.
  2. Bake for 18 to 22 minutes, until the edges look set and the centers still have a slight jiggle.
  3. Cool in the pan on a wire rack for 30 minutes.
  4. Cover and refrigerate in the pan for at least 4 hours, until fully chilled.

Notes

For a smooth filling, mix the eggs just until incorporated. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free option, use gluten-free gingersnap crumbs and gluten-free all-purpose flour.