Pumpkin Cheesecake - This light, tender, and flavorful pumpkin pie cheesecake is so simple and easy to make. It's bursting with pumpkin flavor and has a smooth, velvety texture. This pumpkin cheesecake recipe is the perfect make-ahead fall treat!
Preheat the oven to 350. 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, egg, vanilla, flour, and sour cream, and 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 15 minutes. Chill in refrigerator at least one hour.
When ready to serve, top with whipped cream and drizzle with caramel sauce.
To make into a full size pumpkin cheesecake, just double this recipe and bake in a 9 or 10 inch springform pan.