This light, tender, and flavorful pumpkin cheesecake is so simple and easy to make. It’s bursting with pumpkin flavor and has a smooth, velvety texture.
Easy Pumpkin Cheesecake Bites
When fall arrives, I get so excited to start making all the pumpkin recipes! I make this easy cheesecake recipe every year, as well as my favorite pumpkin cake, pumpkin blondies and pumpkin bars.
Is there any such thing as too much pumpkin? In my world, the answer is no! This time of year I’m eating pumpkin everything…cookies, chili and roasted pumpkin seeds by the handful. This pumpkin cheesecake is one of my favorite recipes! It’s bursting with flavor and has a smooth, velvety texture. It’s the perfect make-ahead fall treat!
How to Make Pumpkin Cheesecake
Crust. Instead of a traditional graham cracker crust, I chose to use a gingersnap crust and I love that it adds so much flavor. The gentle spice from the gingersnaps works perfectly with the pumpkin! I crushed mine with a food processor, but a plastic bag and a rolling pin works great, too.
Filling. Next you’ll whip up the filling. Mine is a little more yellowish because I used homemade pumpkin puree, but it works great with either fresh or canned puree.
Bake. I baked my cheesecakes in my favorite mini cheesecake tin, but they would also work wonderfully in a muffin tin. Because the mini cheesecakes are a little tricky to get out, I would recommend using paper liners if you’re using a muffin tin. You could also easily make this recipe into a full size pumpkin cheesecake by doubling the recipe and baking it in a 9 or 10 inch springform pan.
Chill. Once they have baked, it’s important to let them chill completely before serving. I topped mine with whipped cream and some caramel sauce (If buying store-bought, I love the Torani brand sauce!) and they were absolutely amazing that way! They taste like pumpkin pie, except richer and more decadent. This easy recipe is definitely going to be a favorite dessert all throughout the fall!
Can It Be Frozen?
Yes! This recipe actually freezes very well. Just wrap the pumpkin cheesecake in plastic wrap or foil and store in the freezer in a freezer bag. I wouldn’t store for any longer than a month. If making the minis, I would wrap each mini cheesecake individually then place all in large freezer bag.
More Fall Desserts:
- Pumpkin pie
- Pumpkin crumb muffins
- Cream cheese pumpkin bread
- Pumpkin cheesecake lasagna
- Pumpkin cheesecake dip
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Mini Pumpkin Cheesecake
Ingredients
For the crust:
- 10 gingersnaps
- 1 to 2 teaspoons granulated sugar
- 2 to 3 Tablespoons butter , melted
For the filling:
- 8 ounces cream cheese
- 3/4 cup light brown sugar , packed
- 1 cup pumpkin puree
- 2 Tablespoons sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
For topping:
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine.
- Mix the gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the muffin tin. Bake 8 minutes, then remove from oven and let cool slightly.
- While the crust is cooling, beat together the cream cheese and brown sugar until well blended. Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling into the muffin cups, filling nearly to the top.
- Bake 20-25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Remove from oven and let cool. Chill in refrigerator at least one hour.
- When ready to serve, top with whipped cream and drizzle with caramel sauce.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Photography and recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.
Would it be possible to just put a gingersnap in the bottom or each cupcake liner (instead of crushing and making/baking a crust)?
I think that should work just fine!
HOW WOULD THE INGREDIENTS BE DIFFERENT IF YOU WANTED TO MAKE A 9X13 PAN?
Hi Sharon! I’ve never made cheesecake in a 9×13 pan before. To make a full cheesecake, I double the recipe. So my guess would be to triple it. Please let us know how it goes if you give it a try!
You had me at cheesecake!! Pumpkin and mini? Yes please! I’ll be making these for my next gathering! Thank you for this recipe :)
Hope you enjoy! So glad it is pumpkin season! :)
Looks so good, I am going to try this one for sure.
I never thought to make them individually – they’re so easy to serve!
These look amazing! I love pumpkin everything! I can’t wait to make some pumpkin treats!
Oh man, these are amazing!!!
This looks heavenly. Pumpkin and gingersnaps are absolutely perfect together.
These look and sound delicious – combining my favorite things pumpkin and cheesecake!!! I can’t wait to make these!
I have a few questions about the size of the desserts and the pan.
What size (diameter and height) are these cheesecakes?
Is a mini cheesecake pan different than a muffin pan in terms of dimensions of “opening” size?
I ask because the recipe doesn’t say how many it makes and the depth and width will affect cooking time. I just haven’t seen a mini cheesecake pan in person and online they don’t give the volume or dimensions and it could make a difference in cooking time!
Thanks in advance for your help! So excited to make these!!
This is the pan we used!