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.
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), pulse the gingersnaps until finely crumbled.
In a medium bowl, mix the crushed gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the tin. Bake 8 minutes. Let cool slightly.
While the crust is cooling, in a large bowl, beat together the cream cheese and brown sugar with an electric mixer until well blended. Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling evenly into the muffin cups, filling nearly to the top.
Bake 20 to 25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Let cool and chill in refrigerator at least one hour.
When ready to serve, pipe whipped cream on top and drizzle with caramel sauce.
Notes
Variation: This recipe would also taste delicious with a classic graham cracker crust, Oreo crust or a salted pretzel crust.Large cheesecake: To make into a full size, check out this pumpkin cheesecake.Stabilized whipped cream: Use this stabilized whipped cream and the piped cream will hold all day. Make-ahead: These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled. Don't add the whipped cream until serving.Freezer Instructions: You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw on the counter or in the microwave at 30% power for 30 to 45 seconds.