Easy Treats Kids Can MakeNo. 3297 · The 2026 edition
Mini Pumpkin Cheesecake
These mini pumpkin cheesecakes feature a crunchy gingersnap crust and a creamy spiced filling, topped with whipped cream and caramel.
Our own summary of the original — the full post and photos live at iheartnaptime.net.
This recipe yields individual-sized pumpkin cheesecakes with a gingersnap crust. The filling is made with cream cheese, pumpkin puree, and warm spices, then baked and chilled. Garnish with whipped cream and caramel sauce for a delightful autumn treat.
Ingredients
Directions
- Set your oven to 350°F. Place paper liners in a muffin tin and set aside.
- Use a food processor to grind the gingersnaps into fine crumbs. Alternatively, seal them in a plastic bag and crush with a rolling pin.
- In a medium bowl, combine the crumbs, melted butter, and granulated sugar. Distribute this mixture evenly among the muffin cups. Bake for 8 minutes, then allow to cool slightly.
- While the crust cools, use an electric mixer to beat the cream cheese and brown sugar in a large bowl until smooth. Stir in pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin pie spice until well combined. Spoon the mixture into the cups, filling almost to the top.
- Bake for 20 to 25 minutes. The tops should appear puffed and not indent when lightly pressed. Allow to cool, then refrigerate for at least one hour.
- Just before serving, top each cheesecake with a dollop of whipped cream and a drizzle of caramel sauce.
Per serving
- 15.0 fat g
- 30.0 carbs g
- 22.0 sugar g
- 259.0 calories
- 3.0 protein g
More photos
Photos hosted by iheartnaptime.net.
