Mini Pumpkin Cheesecakes with Gingersnap Crusts

For your next festive fall occasion, everyone will love this tasty twist on traditional cheesecake. These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for!

Mini Pumpkin Cheesecakes with Gingersnap Crusts – These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for! |

If my posts lately are any indication, my oven’s been churning out a lot of baked goodies recently. Thanks to my low carb livin’, avoidance and self control is easier said than done! But, my friends who love sampling my sweet treats (and taking them off my hands) are more than happy to oblige. After all, once one gooey apple pie, batch of cookies, or creamy cheesecake is out of the oven, another one’s not far behind!

Maybe “The Comfort of Baking” would be more fitting?

Mini Pumpkin Cheesecakes with Gingersnap Crusts – These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for! |

Using my favorite pumpkin-perfect spices from McCormick – ginger, cinnamon, nutmeg – these little cheesecakes pack major fall flavor! It’s impossible to stop at one, and after sampling one myself, I definitely didn’t!

The gingersnap-pecan crust is buttery and slightly salty, which compliments the soft, sweet spiced pumpkin cheesecake so nicely. Topped with a swirl of whipped cream, each one is a little bite of heaven! Perfect for parties, festive fall celebrating, and any occasion that calls for something delicious and a little different. I guarantee everyone will love this fun, addictive twist on a traditional cheesecake!

Mini Pumpkin Cheesecakes with Gingersnap Crusts – These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for! |

Looking ahead to Thanksgiving, I’m definitely getting inspired and excited to try new flavor combinations and bust out some well-loved, longtime favorite recipes for family! But, fall spices like cinnamon, sage and ginger don’t have to be reserved just for special occasions. Sprinkle a little pumpkin pie spice in your coffee or some sage into your usual mashed potatoes, or maybe mix cream cheese with cinnamon and nutmeg for a scrumptious bagel spread! Check out all the delicious ways McCormick has incorporated pumpkin spice into breakfast, beverages, desserts, and even dips!

I know you’ll love these pumpkin cheesecakes just as much as my friends and I did. They’re easy to make and so darn cute for Thanksgiving, or even just a casual girls’ night in between the holiday craze. I hope you let me know how they turn out if you try ‘em!

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PrintPrint Recipe

Mini Pumpkin Cheesecakes with Gingersnap Crusts

Yield: Makes 12 mini cheesecakes


For the crust:
8 gingersnap cookies
1 graham cracker rectangle
1/4 cup chopped pecans
1 1/2 teaspoons brown sugar
1/8 teaspoon salt
1 1/2 Tablespoons melted butter

For the cheesecakes:
1 package (8 oz.) cream cheese, room temperature
1/4 cup + 2 Tablespoons granulated sugar
1/2 cup pumpkin puree
1 large egg
2 teaspoons heavy cream
1/4 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg
1/8 teaspoon McCormick Ground Ginger

For whipped cream topping:
1 cup heavy cream
1 Tablespoon powdered sugar
1/4 teaspoon vanilla extract


Preheat oven to 350 degrees F. Arrange oven rack in the lower third of your oven. Lightly grease a 12-cup mini cheesecake pan or mini muffin pan with nonstick cooking spray.

In the bowl of a food processor, grind all ingredients for crust (except for melted butter) until mixture resembles coarse crumbs. Add melted butter and process until crumbs resemble wet sand. Press mixture by the tablespoon (1/2 Tbsp. if using a mini muffin pan) into each cheesecake/muffin pan cup*. Bake for 10 minutes.

Meanwhile, prepare cheesecake. In a large bowl, beat cream cheese, sugar and pumpkin puree with an electric mixer on medium speed until smooth. Mix in egg, heavy cream, vanilla, cinnamon, nutmeg and ginger until just combined. Evenly pour filling over each crust. Bake for 20 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate at least 1 hour before removing cheesecakes from pan.

Remove cheesecakes from pan by gently running a blunt knife around the edges of each cheesecake and popping out.

Before serving, prepare whipped cream. Beat heavy cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed, until stiff peaks form. Refrigerate until ready to dollop on top of cheesecakes. I used a Wilton 1M tip to pipe on my whipped cream.

To store, refrigerate in an airtight container up to 3 days.



Pressing the gingersnap crust mixture down with the bottom of a shot glass makes it easier.

Your cheesecakes may sink a little after baking – this is normal (and what whipped cream is for!).

Adapted from Life Made Simple

Disclosure: This recipe was created for McCormick and I was compensated for my time. All opinions are my own.


57 Responses to “Mini Pumpkin Cheesecakes with Gingersnap Crusts”

  1. #
    ThisBakerGirlBlogs — November 11, 2013 @ 1:31 am

    These sound and look delicious! Fall is my favourite time of year to bake and I’m sure these will go down a treat in my house :)

  2. #
    Sandra Garth — November 11, 2013 @ 7:05 am

    I’m going to restrain myself and not make these until Thanksgiving. Then I’ll have to restrain myself again and not eat the whole batch. These are great Georgia, thanks so much!

  3. #
    Katrina @ Warm Vanilla Sugar — November 11, 2013 @ 7:54 am

    So cute! I love that crust especially :)

  4. #
    Laura (Blogging Over Thyme) — November 11, 2013 @ 8:15 am

    These are so cute Georgia! Just love them. And great idea to use a gingersnap crust. Pretty sure I could down a few of these in one sitting :)

  5. #
    Eileen — November 11, 2013 @ 8:40 am

    Honestly Georgia, these would be extremely dangerous for me to have on hand in my house. I just know it would take every ounce of self-restraint I had to stay out of these. They are beautiful. And what a perfect dessert for turkey day!

  6. #
    Anna@CrunchyCreamySweet — November 11, 2013 @ 9:55 am

    Beautiful! Loving these little cheesecakes, Georgia!

  7. #
    Marcie — November 11, 2013 @ 10:23 am

    Whether you’re baking or cooking, I love what comes out of your kitchen, Georgia. These mini cheesecakes look so creamy an delicious, and I’m a huge lover of the pumpkin-gingersnap combination! I need a mini cheesecake pan — these are just adorable!

  8. #
    Monet — November 11, 2013 @ 10:27 am

    These look heavenly Georgia! And I love both when you bake and cook :)

  9. #
    Mimi @ Culinary Couture — November 11, 2013 @ 12:21 pm

    These are gorgeous! I really need to invest in a mini cheesecake pan!

  10. #
    Angie@Angie's Recipes — November 11, 2013 @ 12:50 pm

    These mini cheesecakes look heavenly!

  11. #
    Nicole ~ Cooking for Keeps — November 11, 2013 @ 1:28 pm

    These little guys are so flippin’ cute!! Love!

  12. #
    Eat Good 4 Life — November 11, 2013 @ 1:36 pm

    Wow these are perfect. There is nothing better than little mini cheesecakes. I will be sharing this one very soon :-) I wish I was near by to taste a few!!

  13. #
    Consuelo @ Honey & Figs — November 11, 2013 @ 2:58 pm

    I wouldn’t be able to control myself when it comes to these cheesecakes. Oh, darn, they don’t only look delicious, but are also super adorable. I want them all, please!

  14. #
    Stacy | Wicked Good Kitchen — November 11, 2013 @ 4:23 pm

    Sweet! Love these mini pumpkin cheesecakes, Georgia! I hear ya on the low carb thing…so difficult this time of year. Beautiful photography, as always. Thanks for sharing, girl. Will be pinning tonight!

  15. #
    sally @ sallys baking addiction — November 11, 2013 @ 5:19 pm

    I was sold at the gingersnap pecan crust. :) I love mini food!

    And I’m not complaining about all of the baked goodies you have been posting. :) You’ve got yourself a BIG fan right here!

  16. #
    Rachel @thedessertchronicles — November 11, 2013 @ 6:42 pm

    LOVE these! Just made a pumpkin cheesecake this past weekend and I love the idea of making them minis!

  17. #
    Bianca @ Confessions of a Chocoholic — November 11, 2013 @ 7:20 pm

    I love little adorable desserts too. Like you, I try to give away my baked goods to willing friends immediately, but I do save a piece or two for myself :)

  18. #
    Ashley — November 11, 2013 @ 7:30 pm

    I love mini cheesecakes! There’s something about them that I love so much more than a big one! I love the fall spin you gave these – with the pumpkin and all those great spices! Happy Monday Georgia!

  19. #
    Sarah K. @ The Pajama Chef — November 11, 2013 @ 8:23 pm

    these are so cute!!! i love the gingersnap crust idea. :)

  20. #
    Tieghan — November 11, 2013 @ 9:04 pm

    Mini food is the best and so is that gingersnap crust!! GENIUS!!
    These are so cute, Georgia!

  21. #
    Hayley @ The Domestic Rebel — November 11, 2013 @ 9:23 pm

    Eeeeep! Not only are these adorable, but they look SO perfect for Thanksgiving as an alternative to your standard pumpkin pie. I can only imagine how heavenly that spicy gingersnap cookie crust is with the luscious, smooth pumpkin filling!!

  22. #
    Chung-Ah | Damn Delicious — November 12, 2013 @ 1:09 am

    Oh Georgia – these look absolutely perfect! And that crust – GENIUS!

  23. #
    Maureen | Orgasmic Chef — November 12, 2013 @ 9:08 am

    I have half a package of these in the pantry – I’m making this!

  24. #
    Sommer@ASpicyPerspective — November 12, 2013 @ 12:24 pm

    Georgia, stunning! Love these so much.

  25. #
    Tracy | Peanut Butter and Onion — November 12, 2013 @ 12:59 pm

    I have been craving ginger everything!! these are right up my alley

  26. #
    Kitchen Belleicious — November 12, 2013 @ 1:55 pm

    this could not be cuter if you tried! Seriously hands down for the creativity and the beauty of it

  27. #
    Jessica @ A Kitchen Addiction — November 12, 2013 @ 1:57 pm

    I love mini cheesecakes! These look like the perfect addition to the Thanksgiving dessert table!

  28. #
    Ash-foodfashionparty — November 12, 2013 @ 10:49 pm

    What a pretty little dessert this would make for the holidays. Love the idea.

  29. #
    Laura (Tutti Dolci) — November 12, 2013 @ 10:59 pm

    I can never resist mini desserts, these are too cute!

  30. #
    Valerie | From Valerie's Kitchen — November 13, 2013 @ 6:42 pm

    I am SO Pinning this one. These are just perfect little bites of heaven. Love tiny desserts!

  31. #
    The Café Sucre Farine — November 13, 2013 @ 8:07 pm

    These cheesecakes are adorable Georgi! I love that they’re small yet very decadent! Your photos are amazing and very enticing!

  32. #
    Nicole @ Young, Broke and Hungry — November 14, 2013 @ 11:07 am

    I would skip the thanksgiving meal and just have these little pumpkin cheesecakes instead.

  33. #
    RavieNomNoms — November 14, 2013 @ 2:29 pm

    SO CUTE!!!

  34. #
    Dina — November 14, 2013 @ 9:17 pm

    they look yummy and cute!

  35. #
    Ramona — November 16, 2013 @ 7:22 am

    Perfect little bite of sweetness!! Love these. :)

  36. #
    Marlene — November 18, 2013 @ 5:49 am

    Could this be made in to a cake,8×8 or 9×13?

    • Georgia — November 18th, 2013 @ 7:19 am

      You could always try it in an 8×8 pan! Just keep an eye on the cheesecake as it bakes and increase the time if necessary.

  37. #
    Nami | Just One Cookbook — November 21, 2013 @ 11:35 am

    Your friends are so lucky! I’m sure they are waiting in line when you start baking! ;) These mini pumpkin cheesecakes sound and look so good! As always I enjoy seeing everything you make!

  38. #
    vicki — November 23, 2013 @ 12:36 pm

    Can you see mini cupcake papers instead of greasing the tin?

    • Georgia — November 25th, 2013 @ 9:29 am

      You can, but I’d recommend greasing the tin and serving in mini cupcake liners instead.

  39. #
    lala — November 23, 2013 @ 7:18 pm

    made these tonight and can’t wait to try them! a couple notes:

    – a tablespoon is WAY too much crust – this filled the cavities about 2/3 full before any batter was even added. 1-1.25 tsp is about right.
    – 10 minutes is too long to bake the crusts. even 7 (what I did for the second batch) seemed a little burnt. 5 is probably sufficient.

    • Georgia — November 25th, 2013 @ 9:31 am

      Did you use a mini muffin tin? If so, yes, a tablespoon is probably too much for the crust. I’ve clarified that in the recipe. If using less than a tablespoon, then baking time will be affected, but 10 minutes is just right for the full tablespoon.

  40. #
    Karin — November 27, 2013 @ 4:04 pm

    These look so good but I must’ve done something wrong. The first time I tried loosening them from the mini muffin tin the cheesecake part stuck to the knife and the crust fell apart. I’m trying them again with wetter crust this time and hoping it holds together better when I try to get them out of the pan. Did yours pop out easily?

    • Georgia — November 29th, 2013 @ 10:04 am

      Did you grease your muffin tin before adding the gingersnap and cheesecake mixtures? I used a mini cheesecake pan, so yes, mine came out easily,.

  41. #
    Karin — November 29, 2013 @ 12:39 pm

    Yes. The first time I used nonstick spray and the second time I greased it with butter to see if that would make a difference. It must’ve been the crust consistency I guess. They tasted delicious but were not presentable for Thanksgiving, so my husband and I are eating them!

    • Georgia — November 29th, 2013 @ 2:48 pm

      Hmm, the only thing I can think of then is that your crumbs might have had too “coarse” of a consistency. Glad they still tasted great!

  42. #
    Cassandra — November 30, 2013 @ 2:29 am

    These were awesome and a hit on Thanksgiving. I also may bake my next batch of crust for only 7 minutes and I used a regular cupcake pan size, just filled them up with the cream cheese mixture. Thanks!

  43. #
    Sandra — September 6, 2014 @ 5:53 am

    I can hardly wait to try these. When I make my lemony mini chess cakes, I used an empty water bottle with the lid ON. Washed clean, of course, It presses the crumb/crust mixture down perfectly in the mini miffin pan, easy peasy.

  44. #
    Jenny — September 29, 2014 @ 4:12 pm

    Excited to make these… What do you mean by a rectangle of graham cracker– 1 full graham cracker ? (Or 1/4 of the graham cracker which looks like a rectangle too?) thanks!! :-)

    • Georgia — September 29th, 2014 @ 4:15 pm

      One full graham cracker. Sorry for the confusion!

  45. #
    Michelle Church — October 9, 2014 @ 10:50 am

    How many calories do you think 1 one of these adorable cheesecakes are?

  46. #
    Kayla — October 15, 2014 @ 10:21 am

    Georgia I have a few questions
    I have pumpkin pie mix instead do you think I could use that and just leave out the spices you call for?
    Also I have Graham cracker crumbs so would you say one square equals 1/4 cup?
    And if I’m using a regular muffin pan I just follow temp and time the same?

    • Georgia — October 15th, 2014 @ 12:03 pm

      Pumpkin pie mix also affects the sugar content, so I’d stick with pumpkin puree. One graham cracker square (finely ground) would be a little less than 1/4 cup. And for baking time in a regular muffin pan, I’ve only ever made these mini so I’m not sure, but start with the times listed and increase if necessary. Just keep an eye on them.

  47. #
    Amy — November 19, 2014 @ 2:34 pm

    I just wanted to comment that the cream cheese should be beaten first until fluffy, before the pumpkin puree and sugar are added. Otherwise, the mixture will have lumps of cream cheese in it. I was able to get them out, but had to beat the mixture about 4 min. on high to get it that way. Much easier to beat the cream cheese first. These taste great, though!

    • Georgia — November 19th, 2014 @ 3:07 pm

      The addition of sugar and pumpkin puree do not affect how smooth your cream cheese becomes when beaten. The smoothness depends on the softness of your cream cheese. Glad you enjoyed, though!

  48. #
    Kerry — November 23, 2014 @ 3:05 pm

    Can you you give an estimate for about how much 8 gingersnaps would be equivalent to cup-wise? The gingersnaps I have are pretty small. Thanks!

    • Georgia — November 23rd, 2014 @ 6:22 pm

      I’m not sure, sorry. But I think doubling up your small gingersnaps would be a safe bet. The mixture should be the consistency of wet sand.

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