Mini Pumpkin Gingersnap Cheesecake Recipe

Pumpkin Cheesecake

Pumpkin Gingersnap Cheesecake Description

This recipe makes individual pieces of pumpkin gingersnap cheesecake. It is perfect for the dessert tray,  lunch boxes, school and sports snacks, and late night snacking. On the go!? Snag one and run…….

This recipe is popular for Halloween, Thanksgiving and Christmas.

Yield: About 1 1/2 dozen


18 gingersnap cookies

12 oz. cream cheese, softened

3/4 cup sugar

1 Tablespoon corn starch

1 teaspoon pumpkin pie spice

2 eggs

1 cup pumpkin puree, canned or homemade

1/3 cup lite corn syrup

18 paper baking cups, 2 1/2″ size

Pumpkin Gingersnap Cheesecake Directions:

  1. Preheat oven to 325 ° F.
  2. Put paper cups into a muffin pan.
  3. Put 1 ginger snap in the bottom of each cup. Set muffin pan aside.
  4. Beat together cream cheese, sugar, corn starch, pumpkin pie spice, with an electric mixer until well mixed.
  5. Add eggs and blend together.
  6. Add pumpkin  and corn syrup. Beat for 1-2 minutes until well blended.
  7. Pour cheesecake filling evenly into the paper cups.
  8. Bake in oven for 30 -35 minutes, until filling sets.
  9. Remove from oven and allow to cool. Then, chill in refrigerator for at least one hour.

Also see these great recipes:

Pumpkin Recipes – Indeed, over 140 recipes and still growing

Halloween Party Recipes – Put the icky, gross and gory into your party.

TGN’s Garden Recipes – You grow them all season. Now, you cook and bake your harvest.

Apple recipes – Let’s cook and bake with apples.

Holiday Recipes – All sort of recipes for all sorts of holidays.

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