Delicious Mini Pumpkin Cheese Cake

Here you have a selection of yummy Pumpkin Cheese Cake recipe, I am sure you, your friends and family will love it and ask for more!

This recipe is very easy to make and looks delicious, ideal for your halloween parties and fall gatherings, you will not regret!

Ingredients

For the Crust:

• 1 cup gingersnap cookie crumbs (about 20 cookies, depending on size)
• 1 tablespoon granulated sugar
• 3 tablespoons melted butter

For the Cheesecake Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree

Optional Topping:

• Whipped cream (optional)

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
2. In a medium bowl, mix the gingersnap crumbs, sugar, and melted butter until combined.
3. Spoon a heaping tablespoon of the crumb mixture into each liner and press it down firmly using a small cup or your fingers to form a crust.
4. Bake the crusts for about 5 minutes or until they turn golden. Take them out and let them cool on a wire rack while you prepare the filling.

Make the Filling:

1. In a stand mixer with a paddle attachment, blend the softened cream cheese and sugar on medium speed for about 2 minutes, or until smooth.
2. Add in the vanilla extract, egg, and pumpkin pie spice. Continue mixing for another minute until everything is well combined, scraping down the sides of the bowl as needed.
3. Lower the mixer speed and gently mix in the pumpkin puree until it’s evenly incorporated.
4. Pour the cheesecake batter over the pre-baked crusts, filling each cup almost to the top.
5. Bake for 11–13 minutes, until the cheesecakes are nearly set but still slightly wobbly in the center.

Cool and Chill:

1. Once baked, let the cheesecakes cool in the muffin tin for about 30 minutes.
2. Afterward, transfer them to a wire rack to cool completely.
3. Move the cheesecakes to a serving dish, cover them, and refrigerate for at least 1 hour before serving.
4. Top with whipped cream if you’d like!