Description
These Mini Pumpkin Cheesecakes combine the rich, creamy texture of reduced-fat cream cheese with the warm flavors of pumpkin and pumpkin pie spice, all atop a crunchy gingersnap cookie base. Baked in muffin tins, these individual-sized cheesecakes are perfect for fall gatherings, offering a delightful balance of spice, sweetness, and a hint of orange zest. Finished with toasted pecans and crushed gingersnap garnishes, they deliver a festive and satisfying dessert that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 24 gingersnap cookies plus additional crushed for garnish
Cheesecake Filling
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ¾ cup pumpkin puree (NOT pumpkin pie filling; ideally Libby’s or Trader Joe’s thicker style)
- ¾ cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon orange zest
Toppings
- Chopped toasted pecans for serving
- Whipped cream for serving
- Additional crushed gingersnap cookies for garnish
Instructions
- Preheat and Prepare Muffin Tins: Place oven racks in the upper and lower thirds and preheat oven to 375°F. Line two 12-cup muffin tins with paper liners. Place one gingersnap cookie at the bottom of each liner for the crust.
- Beat Cream Cheese: In a stand mixer fitted with the paddle attachment or a large bowl, beat the reduced fat cream cheese on medium speed for about 2 minutes until smooth and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Sugar: Beat in the granulated sugar for 1 to 2 minutes until the mixture is smooth and shiny, scraping down the bowl again as needed.
- Incorporate Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl to ensure all ingredients are well mixed.
- Mix Pumpkin and Spices: Beat in the pumpkin puree, Greek yogurt, pumpkin pie spice, ground cinnamon, vanilla extract, kosher salt, and orange zest until fully combined and smooth, stopping to scrape the bowl as needed.
- Fill Muffin Cups: Using an ice cream scoop or small ladle, fill each muffin cup nearly to the top with the cheesecake batter, dividing evenly among the 24 cups.
- Bake Cheesecakes: Bake for 18 to 20 minutes, rotating pans 180 degrees and swapping their rack positions halfway through baking. The centers should jiggle slightly when the pan is moved, like Jello, while the edges appear dry and set.
- Cool and Chill: Transfer pans to a wire rack and cool cheesecakes in the tins for at least 1 hour. Remove from tins carefully and refrigerate uncovered for 4 hours or covered overnight to fully set.
- Serve: Top each mini cheesecake with whipped cream, chopped toasted pecans, and a sprinkle of crushed gingersnap cookies just before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- Make sure cream cheese is at room temperature for a smooth batter.
- Rotating the pans halfway through baking ensures even cooking.
- Allow cheesecakes to chill properly for the best texture and flavor.
- Gingersnap crust adds nice spice and crunch, but you can substitute with graham crackers if preferred.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
