Okay, it’s officially sweater weather. You know what that means? It means I am legally obligated to put pumpkin and cinnamon into everything I bake. But let’s be honest—sometimes a whole pumpkin pie is just too much. It gets soggy, it’s heavy, and you feel like taking a three-hour nap after one slice.
That is why these Fall Mini Cheesecakes are my go-to dessert for October and November. Instead of a boring graham cracker crust, I use crushed Gingersnap cookies. The spicy crunch of the ginger combined with the creamy, rich pumpkin cheesecake filling is absolute heaven.
They are bite-sized, they smell like a fancy candle (in a good way), and they are ridiculously easy to make. I brought these to a Friendsgiving last year, and they were gone before the turkey was even carved. If you want to impress your in-laws or just treat yourself on a cozy Sunday, this is the recipe.
Why This Recipe Screams “Fall”
- The Crust Upgrade: Swapping regular crackers for Gingersnaps adds that deep, spicy molasses flavor that screams “Autumn.”
- No “Chalky” Texture: Pumpkin can sometimes make cheesecake dry. My recipe uses a splash of sour cream to keep it silky smooth.
- Portion Perfection: They are small enough that you can eat two (or three) without feeling guilty.
The Grocery List
Here is what you need. Grab these before the holiday rush empties the shelves!
The Spicy Crust
- Gingersnap Cookies: 1 cup crumbs. (You can buy the hard cookies and crush them, or just toss them in a food processor).
- Butter: 3 tbsp, melted.
- Sugar: 1 tbsp.
The Pumpkin Filling
- Cream Cheese: 2 blocks (8 oz each). Rule #1: It MUST be softened to room temperature.
- Pumpkin Puree: ½ cup. Crucial: Make sure the can says “100% Pure Pumpkin,” NOT “Pumpkin Pie Filling.” The filling has weird thickeners we don’t want.
- Sugar: ½ cup.
- Eggs: 2 large eggs (room temp).
- Vanilla Extract: 1 tsp.
- Pumpkin Pie Spice: 1 tsp. (If you don’t have this, mix cinnamon, nutmeg, and cloves).
- Sour Cream: 2 tbsp.
How to Make Them (Step-by-Step)
Preheat your oven to 325°F (160°C). Line your muffin tin with liners.
Step 1: The Gingersnap Base
Crush your Gingersnap cookies until they look like coarse sand. Mix them with the melted butter and sugar. Press a tablespoon of the mix into the bottom of each liner.
- Azeem’s Tip: Use the bottom of a shot glass to pack it down tight. Bake for 5 minutes to set the crust.
Step 2: The Creamy Batter
In a large bowl, beat the soft cream cheese and sugar until smooth. Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix until combined. Finally, add the eggs one at a time. Stop mixing as soon as the eggs disappear. Overmixing = cracks.
Step 3: Fill & Bake
Scoop the batter onto the crusts. You can fill these almost to the top. Bake for 18-20 minutes.
- The Jiggle Test: The center should still be slightly wobbly, but the edges should be set.
Step 4: The Hardest Part (Waiting)
Take them out and let them cool on the counter. Then, move them to the fridge for at least 3 hours. I know, waiting is torture, but if you eat them warm, the texture is more like pudding. Cold cheesecake is the goal.
Step 5: The Finish
Top with a dollop of whipped cream and a sprinkle of cinnamon just before serving.
Azeem’s Expert Tips
- Don’t have Gingersnaps? No problem. You can use Biscoff cookies (Speculoos) or even Oreos (remove the cream first) for a chocolate-pumpkin vibe.
- Room Temp Ingredients: I will keep saying this until I lose my voice. If your cream cheese is cold, you will get lumps of white cheese in your orange pumpkin batter. It looks weird and tastes weird.
- Preventing “Sinking”: These minis will naturally sink a tiny bit in the middle as they cool. This is normal! It creates a perfect little nest for your whipped cream.
Conclusion :
There is something so comforting about the smell of cinnamon and ginger baking in the oven. These Fall Mini Cheesecakes are basically a warm hug in dessert form. They are easier than pie, tastier than a latte, and guaranteed to make you the favorite person at the party.
Are you Team Pumpkin or Team Apple? I’m definitely Team Pumpkin, but I won’t judge you (much). Let me know in the comments!
FAQs
Can I make these ahead for Thanksgiving?
Yes! These are actually the perfect make-ahead dessert. You can make them 2 days in advance and keep them in the fridge. They taste better after the spices have had time to “marinate.”
Can I freeze them?
Absolutely. Bake, cool, and freeze them without the whipped cream. They last for 2 months. Thaw them in the fridge overnight before the party.
I don’t like pumpkin, can I swap it?
If you want a Fall dessert without pumpkin, swap the pumpkin puree for Apple Butter. It makes an incredible Apple Spice Cheesecake.
