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Pumpkin Cheesecake Minis

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Try delicious Pumpkin Cheesecake Minis. Pumpkin spice and gingersnap crust give these adorable Pumpkin Cheesecake Minis their fantastically fall flavor.

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What You Need

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Make It

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  • PREHEAT oven to 350˚F.
  • GRIND gingersnap cookies to crumbs in a food processor. Add melted butter and pulse until mixed.
  • LIGHTLY spray mini cheesecake pan with non stick cooking spray.
  • PLACE approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
  • BEAT cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.
  • SPOON cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight. Garnish with caramel, whipped topping, pecans or other toppings of your choice.

Size Wise

Practice mindful eating by savoring the flavor of this cheesecake and sticking to the recommended serving size.


  • 12

Nutritional Information

Serving Size 12
Calories 290
Total fat 15g
Saturated fat 8g
Cholesterol 50mg
Sodium 230mg
Carbohydrate 35g
Dietary fiber 0.9075g
Sugars 23g
Protein 3g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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