Mini Pumpkin Cheesecakes
These creamy mini pumpkin cheesecakes have an easy gingersnap cookie crust, healthy Greek yogurt filling, and bake in just 20 minutes!
Prep: 20 minutes
Cook: 20 minutes
Total: 5 hours 40 minutes
Servings: 24 cheesecakes
Ingredients
- 24 gingersnap cookies plus additional crushed for garnish
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ¾ cup pumpkin puree NOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side
- ¾ cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon orange zest
- Chopped toasted pecans for serving
Instructions
- Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
- Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
- Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
- With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
- Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
- Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
- When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
Notes
- TO STORE: Refrigerate cheesecakes in an airtight storage container for up to 1 week.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1(of 24) cheescakesCalories: 124kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgPotassium: 117mgFiber: 1gSugar: 12gVitamin A: 1353IUVitamin C: 1mgCalcium: 54mgIron: 1mg
