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Creamy Fall Baby Shower Mini Pumpkin Cheesecakes with Gingersnap Crust

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These mini pumpkin cheesecakes feature a creamy pumpkin filling with warm spices atop a crunchy gingersnap crust, perfect for fall gatherings and baby showers. Quick and easy to make, they deliver cozy autumn flavors in every bite.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) canned pumpkin puree
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • Optional: whipped cream or a dusting of cinnamon sugar for topping

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
  2. Crush 2 cups of gingersnap cookies finely using a food processor or rolling pin.
  3. Mix the crushed cookies with 4 tablespoons melted butter and 1 tablespoon sugar until evenly combined and crumbly but holds together when pressed.
  4. Press the crust mixture into the bottom of each muffin cup, about 1 tablespoon per cup, pressing firmly and evenly.
  5. Bake the crust for 5 minutes. Remove from oven and let cool slightly.
  6. In a large bowl, beat 16 oz softened cream cheese until smooth and fluffy (about 2-3 minutes).
  7. Add 1 cup pumpkin puree, 2/3 cup sugar, and 1 teaspoon vanilla extract, mixing until combined.
  8. Add the eggs one at a time, beating gently after each addition. Stir in cinnamon, nutmeg, ginger, and a pinch of salt.
  9. Pour the filling evenly over the crusts, filling each muffin cup almost to the top but leaving a tiny bit of space for expansion.
  10. Bake for 20-25 minutes until set around the edges but slightly jiggly in the center. A toothpick inserted near the edge should come out clean or with a few moist crumbs.
  11. Turn off oven and crack the door open. Let cheesecakes cool inside for 30 minutes.
  12. Remove from oven and chill in refrigerator for at least 3 hours, preferably overnight.
  13. Serve chilled, topped with whipped cream or a sprinkle of cinnamon sugar if desired.

Notes

Do not overmix the batter to avoid cracks. Press the crust firmly to prevent crumbling. Cool cheesecakes slowly in the oven with the door cracked to prevent cracking. Chill overnight for best texture and flavor. For dairy-free, use plant-based cream cheese and coconut oil instead of butter. Gluten-free options available with gluten-free cookies.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecakes, gingersnap crust, fall dessert, baby shower dessert, easy pumpkin dessert, autumn sweets

Find it online: https://noshbelle.com/creamy-fall-baby-shower-mini-pumpkin-cheesecakes-with-gingersnap-crust-recipe/