Imagine sinking your fork into a perfectly portioned, creamy pumpkin cheesecake with a crunchy, spicy gingersnap and pecan crust that literally screams fall comfort! These mini cheesecakes are not just a dessert; they're a culinary experience that will transform your holiday gatherings and make you the star baker among friends and family. Packed with warm seasonal spices and a luxurious texture, these bite-sized delights are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup chopped pecans
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, combine gingersnap cookie crumbs, chopped pecans, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press approximately 1-2 tablespoons of the crumb mixture into the bottom of each muffin liner, creating a compact crust. Use the back of a spoon or a small measuring cup to firmly pack the crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer.
- Add sugar to the cream cheese and mix until fully incorporated and no lumps remain.
- Add pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix on medium speed until the mixture is completely smooth and well combined.
- Carefully pour the cheesecake batter over the prepared crusts, filling each muffin liner about 3/4 full.
- Bake in the preheated oven for 40-45 minutes, or until the cheesecake centers are almost set but still slightly jiggly.
- Remove from the oven and let cool in the muffin tin for 1 hour at room temperature.
- Refrigerate the mini cheesecakes for at least 2 hours or overnight to allow them to set completely.
- Before serving, you can optionally garnish with additional chopped pecans, a sprinkle of cinnamon, or a dollop of whipped cream.
Tips
- Ensure all ingredients are at room temperature for smooth, lump-free mixing.
- Don't overmix the cheesecake batter to prevent air bubbles and cracking.
- Use a light hand when pressing the crust to avoid making it too dense.
- Check doneness by gently shaking the pan - centers should have a slight jiggle.
- Always let cheesecakes cool slowly to prevent sudden temperature changes that can cause cracking.
- For clean cuts, use a hot knife and wipe between slices.
- These mini cheesecakes can be made 2-3 days in advance, making party prep a breeze!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
