Pumpkin Cheesecake

The minute I scaled down cheesecake to serve two people and made those mini New York cheesecakes, my mind started spinning with ideas for variations.  Since it’s Pumpkin month (I guess some people call it October, to each his own), pumpkin cheesecake with maple whipped cream had to be made.

The crust is effortless:  drop in a store-bought gingersnap cookie (the crisp kind).  The eating part is also effortless.  Enjoy!

5.0 from 4 reviews
Pumpkin Cheesecake
Makes 4 mini cheesecakes in a muffin pan
For the cheesecakes:
  • 4 gingersnap cookies
  • 5 ounces cream cheese, at room temperature
  • 5 tablespoons sugar
  • 1 large egg
  • ¼ cup pumpkin puree
  • ¼ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • pinch of nutmeg
For the maple whipped cream:
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons pure maple syrup
  1. Preheat the oven to 375, and line 4 cups in a muffin pan with paper liners.
  2. Drop a cookie in each liner, with the flat side down.
  3. In a small bowl, beat together the cream cheese, egg, sugar, and spices.
  4. Divide the mixture between the cups and bake for 15 minutes.
  5. Let cakes cool, then refrigerate at least 4 hours. When ready to serve, beat together the cream until soft peaks form. Then, stir in the maple syrup and continue beating until slightly stiff. Dollop over each cheesecake and serve.



  1. says

    Heavens, Christina, these look incredible! I’ve had pumpkin cheesecake on the brain and I love the mini version – plus the idea of dropping a cookie in for the crust is brilliant, especially since I bet the gingersnaps pair wonderfully with the pumpkin. Your picture is fantastically beautiful, by the way!

  2. Becca says

    I made these yesterday – even after screwing up a few things (my own fault – apparently I forgot how to read) and somehow ending up with six cheesecakes instead of four (what a tragedy!), they were absolutely fantastic! =D

  3. Heidi says

    I made this tonight. In the directions you say:

    In a small bowl, beat together the cream cheese, egg, sugar, and spices.
    Divide the mixture between the cups and bake for 15 minutes.

    I think you forgot to mention adding the pumpkin puree. I followed the instructions too closely without stopping to look back at the ingredient list and as a result the pumpkin puree never got added. Maybe you could update the directions.

    Also, I didn’t realize until I had already begun making these that they were going to take 4 hours before they would be ready to eat. Might be a good idea to include the prep time at the top of the recipe.



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