Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream, for topping (optional)
- Gingersnap cookies, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and mix until combined. Beat in the eggs one at a time.
- Add pumpkin puree, cinnamon, ginger, cloves, and salt. Mix until smooth and creamy.
- Pour the cheesecake batter over crusts, filling each about 3/4 full.
- Bake for 20–25 minutes until edges are set and centers jiggle slightly.
- Cool completely in the tin, then refrigerate for at least 2 hours.
- Top with whipped cream and gingersnap cookies before serving, if desired.
Notes
- For extra spice, use a gingersnap crust instead of graham crackers.
- Chill for at least 2 hours to fully set the cheesecakes.
- Don’t overmix the batter to avoid cracks.
- Can be made 1–2 days in advance and stored in the fridge.
- Freezes well for up to 2 months when individually wrapped.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
