Mini Pumpkin Cheesecakes With Gingersnap Crust Wellplated Com

As I divulged when sharing this Pumpkin Pecan Pie recipe, regular Libby’s pumpkin pie just doesn’t do it for me. I want to like it, but it just seems…bland. Give me Sweet Potato Pie any day! Fortunately, my family agrees which is why we long ago saw the light and switched to the most decadent pumpkin cheesecake (the original recipe is from Southern Living). I adore that cheesecake but it is…a lot. A lot to make. A lot to eat. And a lot to digest, especially if you’ve just finished an enormous meal. Thus enter mini pumpkin cheesecakes! Not only are these cuties a BREEZE to make compared to classic pumpkin cheesecake (they don’t need a water bath or hours of baking and careful cooling), the lighter ingredient list and built-in portion control are qualities I appreciate more and more as this season of delicious excess goes on.

How to Make Mini Pumpkin Cheesecakes

While these mini pumpkin cheesecakes are healthy compared to our Thanksgiving original, they are still satisfyingly rich and creamy (this IS the holidays after all!). I also kept one of my favorite qualities of Mom’s cheesecake—the gingersnap crust.

Its spiciness enhances and the pumpkin and baking spices. I bet it will be your favorite pumpkin crust from now on too!In the name of ease, we’re skipping crushing cookies and painstakingly lining the muffin cups.Instead, just pop a store-bought gingersnap cookie into the bottom of each muffin liner, then add the pumpkin filling on top.

The Ingredients

Gingersnap Cookies. A simple and scrumptious gingersnap cookie acts like a crust for these mini cheesecakes. The flavor pairs wonderfully with the pumpkin too. Pumpkin. This recipe uses just the right amount of pumpkin. You can taste the pumpkin, but it doesn’t overpower the cheesecake. Cream Cheese. Puts the cheese in cheesecake. It’s rich, creamy, and decadent. I use low fat to keep things on the lighter side.Sugar. For the perfect amount of sweetness. Eggs. A key ingredient for the ideal pumpkin cheesecake texture. Greek Yogurt. I love using Greek yogurt as a healthy swap for sour cream. It’s protein-packed and provides the same tangy flavor and creaminess. Spices. Pumpkin pie spice and cinnamon perfectly complement the pumpkin and gingersnap cookie. Vanilla. Elevates the other flavors and adds delicious coziness. Orange Zest. Bright and citrusy.

The Directions

Storage Tips

To Store. Refrigerate cheesecakes in an airtight storage container for up to 1 week. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

Muffin Pan. This one comes with a lid so you can easily transport your goodies. Stand Mixer. A must-have for anyone who loves to bake. Ice Cream Scoop. My favorite way to transfer batter to a muffin pan.

Ta-da! This is mini dessert magic.