Mini Pumpkin Cheesecake Pies with Gingersnap Crust
Big, bakery-style bran muffins packed with apples, applesauce, warm spices, and topped with buttery cinnamon-sugar. Perfect for breakfast or a cozy snack!
Mini Pumpkin Cheesecake Pies with Gingersnap Crust
These little cheesecakes pack all the flavors of fall into a handheld treat. A nutty brown butter gingersnap crust, creamy pumpkin-spice filling, and a swirl of whipped cream make them an easy, festive dessert for any gathering.
Ingredients
- 8 ounces gingersnap cookies (about 1 ¾–2 cups crumbs, ~30–35 cookies)
- 4 tablespoons unsalted butter, browned (or just melted, if preferred)
- 8 ounces cream cheese, softened
- ½ cup packed light brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 cup pumpkin purée, moisture removed
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Whipped cream (homemade or store-bought)
- Crushed Gingersnaps (optional)
Instructions
Notes
How many cookies = 8 oz: Depending on brand and cookie size, 8 ounces is usually about 30–35 gingersnap cookies.
Moisture removal for pumpkin: Place the pumpkin purée in a paper towel–lined bowl and gently press to absorb excess liquid. Replace the paper towel and repeat a few times, if needed. Removing the moisture keeps the filling from being watery and helps the cheesecakes set properly.
How to brown butter: Melt the butter in a medium-sized, light-colored saucepan or skillet over medium-low heat. Cook, stirring constantly, for about 3–5 minutes. The butter will foam and bubble. As you stir, it will become clearer before foaming again. Continue cooking and stirring until you see brown specks forming through the bubbles and foam. Remove from heat and strain through a fine mesh strainer (to remove larger brown bits, which can taste bitter) into a large bowl or the bowl of a stand mixer. Set aside to cool to room temperature.
Nutrition Facts
Calories
229Fat (grams)
13 gSat. Fat (grams)
7 gCarbs (grams)
27 gFiber (grams)
1 gNet carbs
26 gSugar (grams)
14 gProtein (grams)
3 gSodium (milligrams)
218 mgCholesterol (grams)
45 mgDirections
1. Preheat oven to 325°F. Grease a 12-cup muffin tin well (paper liners optional).
2. Using a food processor (or a rolling pin with a zip-top bag), crush the gingersnap cookies into fine crumbs.
3. Pour into a medium bowl and add the browned butter. Mix with a fork until combined and the texture resembles wet sand.
4. Spoon about 2 tablespoons of crust mixture into each muffin cup. Press firmly into the bottom using the back of a spoon, the bottom of a glass, or a small bowl.
5. Bake for 5 minutes and set aside to cool slightly.
6. In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and brown sugar until smooth.
7. Add egg, egg yolk, and vanilla extract, mixing until just combined.
8. Blend in pumpkin purée, pumpkin pie spice, and salt until smooth and creamy.
9. Use a ¼ cup measuring cup to portion filling into each muffin cup, filling almost to the top.
10. Bake at 325°F for 18–22 minutes, until centers are mostly set but still slightly jiggly.
11. Let cheesecakes cool completely in the pan at room temperature.
12. Transfer pan to the refrigerator and chill for at least 2 hours until fully set.
13. Once chilled, run a warm thin knife around the edges of each cheesecake to release them from the pan.
14. Top with whipped cream and, if desired, a light sprinkle of leftover gingersnap crumbs.
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