I am a fan of individual desserts. I like they way they look. When you serve one to a guest it feels kind of like you made it just for them. Pretty special, no? I baked a whole (little) cheesecake just for you. That's what you can expect when you come over to my house.
Unless I've had an insanely busy day. Then you can expect pizza delivery. Either way, we'll have fun. That I promise. 🙂Anyway, back to these lil pumpkin cheesecakes. These are creamy and rich and awesome, just as cheesecake should be. But they are also super flavorful, some might even say spicy. Like a super thick and creamy pumpkin pie with a gingersnap crust. Mmmm.Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Adapted from this recipe.
20 gingersnap cookies
4 tablespoons melted butter
four 8 oz packages of softened cream cheese
1 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 cup pumpkin puree
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon cloves
1 tablespoon vanilla extract
1/2 teaspoon sea salt
First make the crusts by grinding up the gingersnap cookies (this is super easy in a food processor). Stir together with the melted butter. Press into your pan(s). Bake at 350°F for 8-10 minutes.Cream together the cream cheese, sugar and brown sugar until smooth. Stir in the flour and pumpkin puree. Stir in all the spices, vanilla extract and the salt. Now stir in the eggs, one at a time until it is all just combined. You don't need to overmix this, but watch out for any lumps. Scraping down the sides of the bowl as you can can cut back on those pesky lumps.
Pour batter over the prepared crusts. Reduce the oven temperature to 300°F and bake for 45 minutes. Allow to cool and refrigerate until chilled through (about 3 hours).Serve cold with a little fresh whipped cream on top. Enjoy! xo. Emma
NOTE ON PANS: The type of pan I used (that you see pictured above) is Zenker Ring Mold Creations. I've never used this brand before (this was a wedding gift from a family friend). But I really liked it. As I mentioned above you can also bake one standard size cheesecake with this exact recipe. (You do not need to adjust the baking time.) So don't feel like you need this exact pan in order to make this.
Credits // Author and Photos: Emma Chapman
So cute, I love mini deserts like that!
Those lose delicious *-*
Wow, that pan is pretty awesome! I need to figure out how to get that into my life. I love the heat that ginger brings to the pumpkin game. It’s a perfect combination.
I’m making this for sure.
Do you think muffin tins would work? These look amazing and could easily be made celiac friendly 🙂
They look absolutely delicious and so beautiful…
this looks amazing! cheesecake + pumpkin = perfection!
My goodness, everyone makes mistakes – even this professional writer! Point made, leave it and accept that even you make mistakes. 🙂
Those morsels look incredible!
Hi, thank you for sharing this recipe. At first, I was eager to try this. However, I must say, I feel a bit let down when I see a recipe tutorial that is adapted for individual servings but fails to mention the type of pan used. If your goal is to inspire others to try this too, it would help to give more precise information, as the baked results would be affected by this. In addition, there are quite a few comments with inquiries regarding the type of pan(s) that are pictured.
this sounds amazing! if i wanted to make the recipe vegan, what would you recommend as an egg substitute? i am thinking silken tofu?
Oh dear. These look SO good! I kinda wish I hadn’t seen them because now I must have.
Would love to know what pan you use! I’ve seen mixed reviews on individual pans like this. I make my mini desserts in ramekins.
Ahhhhhh I want to make this right away!!! I’m gluten free but Trader Joes sells GF snaps that are really good! Thank you for this!!
hi Emma! I pinned this a few days ago and now coming to the blog was pleasantly surprised it was your recipe! i can’t wait to try them!
Please share where the pan is from!! These are adorable and look super yummy!
These look so delicious! I will most definitely be trying these in the near future.
Omg yum! These are the perfect size!
I also love personal desserts. They just feel so much more special.
Hi girls, I’m an Australian reader and we don’t have cans of pumpkin purée here like you do in the States, can you use fresh pumpkin and purée it? Thanks in advance.