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Home ยป Uncategorized ยป Pumpkin Cheesecakes with Gingersnap Crust

Published: Nov 27, 2013 ยท Modified: Mar 10, 2019 by Deb Attinella

Pumpkin Cheesecakes with Gingersnap Crust

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Mini Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner

 Happy day before Thanksgiving!  Today I’m sharing my latest post from two weeks ago at White Lights on Wednesday.  I really had fun making these mini cheesecakes.  Just the right size and the gingersnap crust was a nice change from graham crackers.

Here’s my original post:

Happy November WLOW readers!  Before you know it Thanksgiving will be here and perhaps you are looking for a pumpkin dessert but not necessarily a pie.  Today I have for you Mini Pumpkin Cheesecakes with Gingersnap Crust.  I’m a huge fan of mini desserts because then you can try more than one!   I could not believe how easy these were.

Mini Pumpkin Cheesecakes

by Deb Attinella
Prep Time: 10 minutes
Bake Time: 14 minutes
Makes 12 mini cheesecakes
6056448
Ingredients:

    Crust

    • 1 cup gingersnap cookies processed into crumbs
    • 2 tablespoons butter, melted
    • 2 tablespoons brown sugar
    • 1 tablespoon maple syrup
    • 1/4 tsp cinnamon
    • 1/8 teaspoon nutmeg

    Filling

    • 8oz cream cheese, softened
    • 1/4 cup packed brown sugar
    • 1/2 cup canned pumpkin
    • 1 egg plus one egg white
    • 2 tablespoons maple syrup
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp ginger
    • pinch of cloves
    • Whipped cream or cool whip for topping
    Instructions

    1. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
    2. In a bowl combine the crust ingredients; mixing well. Divide the mixture among the 12 cups. Firmly press on bottom and 1/3 up on the side.
    3. In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
    4. Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
    5. Serve with either whipped cream or cool whip and dust with cinnamon.
    Powered by Recipage

    Luckily I had a mini cheesecake pan – it was a gift so I’m not sure where it came from.

    Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner #pumpkincheesecake

    What will you be serving as a Thanksgiving dessert?  Do you make all the trimmings including a turkey?  I’m craving the whole shebang!  Turkey, gravy, stuffing, mashed potatoes, sweet potatoes and of course dessert!

    Pumpkin Cheesecake | Cooking on the Front Burner #cheesecake

    Have a Happy Thanksgiving!

    Another fall recipe you might enjoy – Pumpkin Spice Cake

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    Comments

    1. Carrie R says

      November 27, 2013 at 8:01 pm

      I absolutely love these, Deb! ๐Ÿ™‚ I am always a sucker for a thick gingersnap crust- yum!
      Pinned & sharing!

      Reply
    2. Winnie says

      November 27, 2013 at 10:13 pm

      Deb – these are HEAVENLY !
      If I could I'd grab a few and eat them ๐Ÿ™‚

      Reply
    3. Consuelo @ Honey & Figs says

      November 28, 2013 at 3:21 pm

      Oh My – Deb, these lovely little cheesecakes look so delish!
      Happy Thanksgiving ๐Ÿ˜€

      Reply
    4. Kelly LifemadeSweeter says

      November 29, 2013 at 7:04 pm

      These mini pumpkin cheesecakes look so adorable! The gingersnap crust sounds wonderful. What a wonderful dessert to serve at any holiday dinner. Hope you had a wonderful Thanksgiving and have a great weekend Deb!

      Reply
    5. Min Kwon says

      November 30, 2013 at 2:04 pm

      Love these! How cute are they?! My husband LOVES cheesecakes, and I can't wait to make this soon. He doesn't like sharing a slice with me as I immediately attack the crust. However, since he's not a fan of ginger snaps( gasp!) I don't think he would mind..but then again these are so tiny to share..Hope you had a blessed Thanksgiving, Deb!

      Reply
    6. DesignedByBH says

      December 02, 2013 at 12:09 am

      These look delicious! I'm pinning to my Yummy Pumpkin board.
      Thanks for sharing on the Daily Blog Boost last week!

      – Brooke –

      Reply
    7. Dina says

      December 02, 2013 at 5:19 pm

      it looks yummy!

      Reply
    8. Adelina Priddis says

      December 07, 2013 at 4:58 am

      I've been on a cheesecake roll this year! Trying a gingersnap crust has been on my list of to do's. Thank you for sharing these on Foodie Friday

      Reply
    9. Britni Vigil says

      December 12, 2013 at 5:44 am

      Okay Deb I just pinned these because they look incredible! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thurs at 7PM EST.

      Britni @ Play. Party. Pin.

      Reply
    10. Jamie Sherman says

      September 10, 2014 at 5:44 pm

      Delish! I love that they're mini! ๐Ÿ™‚

      Reply
    11. Cathy Trochelman says

      September 11, 2014 at 1:45 am

      These look fabulous, Deb! I've made a gingersnap crust before, but not with pumpkin cheesecake. Love the combo!

      Reply
    12. Felecia Cofield says

      September 22, 2014 at 2:38 pm

      HI Deb! The recipe sounds delicious! I love mini-cheesecakes, and these will be perfect for Fall! Thanks for sharing! Blessings from Bama!

      Reply
    13. Tara Noland says

      October 16, 2014 at 11:06 pm

      Those look divine, great combination of flavors!!

      Reply
    14. Kelly says

      November 07, 2015 at 12:08 am

      What a perfect Thanksgiving dessert!

      Reply
    15. Michele @ The Nest at Finch Rest says

      November 08, 2015 at 7:36 am

      MMMMMMMMMMMMMM they look so perfect and WOW do you take awesome pictures.
      This is so inspiring!!!! (Perfect for an autumn tea party!) โ™ฅโ™ฅโ™ฅ

      Reply
    16. Bev Carter says

      November 11, 2015 at 1:50 am

      Wow, these pumpkin cheese cakes look heavenly.
      Stopping by from Lou Lou Girls,
      Bev

      Reply
    17. Storybook Apothecary says

      November 12, 2015 at 7:04 pm

      yummmy! these look so cute and delicious for thanksgiving!

      stop by and chat with me โ™ฅ http://StorybookApothecary.com

      Reply
    18. Kim Lange says

      November 13, 2015 at 2:42 am

      OMgoodness!! These look so yummy! Pinning and visiting from Foodie Friends

      Reply
    19. Amy at Ms. Toody Goo Shoes says

      November 13, 2015 at 3:35 am

      These are works of art, Deb, and they're going on my "to make" list, for sure. I'll have to invest in that pan, though. Just letting you know I'll be featuring these tomorrow night on BOTW!

      Reply
    20. Kimberly Lewis says

      November 14, 2015 at 9:11 pm

      This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls

      Reply
    21. Jan D says

      October 23, 2017 at 7:16 pm

      I made these yesterday, using a Primal Blueprint/keto recipe for the crust. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia – pulsed in food processor) This is a delicious recipe – turned out looking exactly like the picture. I am wondering how the 1/2 cup of pumpkin would translate into another non-pumpkin recipe. In other words, what might I substitute and have the same firm texture of the pumpkin cheesecakes?

      Reply
      • Deb Attinella says

        October 27, 2017 at 2:49 pm

        Oh boy, I’m not sure about that. I always kind of wondered if you pureed some apple filling if that would work – I may try that myself to see!

        Reply

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