Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.

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!


Yield: 4

Pumpkin Cheesecake

Pumpkin Cheesecake

Makes 4 mini pumpkin cheesecakes in a muffin pan

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes


For the cheesecakes:

  • 4 gingersnap cookies
  • 5 ounces cream cheese, at room temperature
  • 5 tablespoons sugar
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/2 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, sugar, egg, pumpkin puree and spices.
  4. Divide the mixture evenly between the 4 cups and bake for 15 minutes.
  5. When the cheesecakes are done, the centers will be only slightly jiggly when poked.,
  6. Remove the cheesecakes gently from the pan, and then refrigerate at least 4 hours.
  7. 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.


This recipe is easily doubled or tripled to make more mini pumpkin cheesecakes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 285 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 95mg Sodium: 169mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 5g