Pumpkin Cheesecake Minis with Gingersnap Crust - Kraft Recipes Top
Comida Kraft
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Pumpkin Cheesecake Minis with Gingersnap Crust

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Canned pumpkin and pumpkin pie spice give these adorable mini cheesecakes their supremely pumpkin-y fall flavor.

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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 eggs 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 cream, pecans or other toppings of your choice.


  • 12

Nutritional Information

Serving Size 12
% Daily Value

* 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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