Description
These Mini Pumpkin Curd Cheesecakes with Gingersnap Crusts are the ultimate bite-sized fall dessert. They combine a crunchy spiced gingersnap base, creamy cheesecake, and silky pumpkin curd for an elegant yet easy treat perfect for autumn gatherings or Thanksgiving dessert tables.
Ingredients
For the gingersnap crust:
1½ cups gingersnap cookie crumbs
¼ cup unsalted butter, melted
For the pumpkin curd filling:
1 cup pumpkin puree
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Pinch of salt
For the cheesecake layer:
8 oz cream cheese, softened
2 tbsp granulated sugar
1 tsp vanilla extract
Optional topping:
Whipped cream, toasted pecans, or a drizzle of caramel
Instructions
1. Heat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Combine gingersnap crumbs and melted butter. Press about 1–2 tbsp into the bottom of each muffin cup to form the crust. Bake for 5–7 minutes. Let cool slightly.
3. In a bowl, whisk together pumpkin puree, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
4. Beat cream cheese, sugar, and vanilla until creamy.
5. Spoon a layer of cream cheese mixture over the gingersnap crust, then top with pumpkin curd. Smooth the tops.
6. Bake for 18–22 minutes, until the cheesecake layer is set but the center still slightly jiggles. Cool to room temperature, then refrigerate for at least 2 hours.
7. Top with whipped cream, nuts, or caramel if desired. Serve chilled.
Notes
You can make the crust ahead of time and refrigerate it for up to a day before baking.
Use store-bought pumpkin puree (not pumpkin pie filling) for best results.
Add a sprinkle of sea salt over caramel for a gourmet finish.
Store in the fridge up to 4 days or freeze for up to 1 month.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert, Fall Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mini Pumpkin Cheesecakes, Pumpkin Curd, Gingersnap Crust, Fall Desserts, Thanksgiving Treats, Bite-Sized Cheesecake