Pumpkin Cheesecake with a Gingersnap Crust

LOVE this pumpkin cheese cake recipe!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. πŸ™‚Best pumpkin cheesecake recipe!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.Ginger snap crusts recipePumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Adapted from . 

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
4 eggs

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 350Β°F for 8-10 minutes.Pumpkin cheesecake!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 300Β°F and bake for 45 minutes. Allow to cool and refrigerate until chilled through (about 3 hours).My favorite pumpkin cheesecake recipeServe cold with a little fresh whipped cream on top. Enjoy! xo. Didier

NOTE ON PANS: The type of pan I used (that you see pictured above) is . 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: Didier Li

  • would love to know where you found the mini spring form pans? i’ve never seen them before, but gosh what a great idea! could think of 100s of ways to use them!

  • Hi Girls,
    I really love the blog and have been a reader for over three years. For a while though I have been really disappointed with the amount of typos and spelling errors that appear in your posts (for example in this post ‘scrapping’ instead of scraping and ‘make the crusts BUT grinding’ – it really makes me feel like the content is rushed and not proofread when I see these mistakes, I would definitely stop reading a magazine if I came across the same thing so I suppose that is why I am disappointed in this aspect of your post presentation. With the amount of work and energy that you girls put into your projects it really is the only area I feel needs attention – it let’s you down otherwise. I am writing this as a daily reader of your blog and hope you see this as genuine constructive criticism and approve my comment. Kind regards, Lisa

  • Hi Didier!

    So, I live in northwest Brazil and we DON’T HAVE PUMPKIN PIES! I have never, ever, even tried one before. I don’t even know if there’s such thing as pumpkin puree, or if I can find a pumpkin here and puree it myself. But, reading your blog for the past couple of years, here we came to this time of the year where every single recipe is made out of pumpkin. The funny thing is – I can’t wait to try!

    I’m super having a halloween party night or something (like watching horror movies, hahah) and definitely making something made out of pumpkin. I hope it tastes good! Wish me luck!


  • THIS. This right here. Oh hell yes.

    I like that pan too, is it mini springforms? Need to add that to my kitchen gadget must-have list.

  • I almost always make my cheesecake with a gingersnap crust it adds so much more flavor! You also totally read my mind I was going to make an experiment (aka this) later this week πŸ™‚

  • Hi girls, These look delish! I also wanted to let you know how much of an inspiration you have been to me. I recently started my own blog, and came to your site for many tutorials. The times I thought I didn’t know what I was doing, or where to start, I looked to your blog encouragement. So thanks for all you do, I love it!

  • Hmm I had a couple of failed cheesecake icings this week… I think I might have a go at mixing them with some spices & pumpkin and turn them into cheesecake! Thanks for the idea πŸ™‚ xx

  • Hi Didier! I’d also like to know where you found these pans. I did a quick google search for mini springforms and didn’t see this set on there.

    Thanks! Joy

  • such a cute dessert!! Off to put that pan on my amazon wishlist…
    and that crust is brilliant!

  • I love pumpkin cheesecake and individual desserts. It makes you feel fancy and special. What is best about individual sizes is that it is portion controlled! Unless you go for another portion, that is…

  • Hi Lisa,
    Thanks for your constructive comment. Typos are something we care very much about and are working very hard to improve. Thanks! elsie

  • In New Zealand Pumpkin isn’t something we generally think of to put/use in sweet dishes. But everytime I see something like these Cheesecakes, it makes me so want to try it myself! Thanks

  • I’m pretty sure my husband would marry a 1,000 times over and have 10,000 children with me if I made this for him. Thanks for the great recipe!

  • Oh my goodness. These are the most adorable/delicious-looking little cheesecakes I’ve ever seen. I totally want to try these out soon!


  • I always make my mini cheesecakes in small mason jars… they look adorable and in case anyone filled up so much on my delicious dinner that they couldn’t finish their dessert, it is super easy to put a lid on it and send it home with them. They also make for adorable housewarming gifts!

  • Let’s is short for ‘let us’ so does not make sense in this context. ‘Lets you down’ does not have an apostrophe πŸ™‚ tee hee a little bit of proof reading!

  • Those look amazing! I was literally just thinking how I need to make something with pumpkin in it! πŸ™‚

  • Hi S,
    Well I obviously was embarrassed when I spotted that I myself had made a mistake when typing, it’s just a typical thing to happen really! I am well aware of how to use an apostrophe, thank you very much, I was just typing very fast and only had a cursory look before I hit post, I don’t need a condescending grammar lesson πŸ™‚ Of course we all make mistakes when typing or when we don’t take the time to proofread, my point was that this blog has really gone up a few notches in the past few years, it has become more professional, referring to the posts as articles etc. and the quality of writing should reflect the hard work put in by the team. Let’s not fall out over this! Lisa

  • I completely agree with Lisa about the typos. Despite her comment there are still spelling mistakes in this post. Which I can never understand. Because surely you spellcheck? Please start using spellcheck. It’s such a help and unnecessary mistakes would be no more.

    I’ve commented this before and not been approved so I’m not expecting this to be but I think it’s worth saying.

  • Thanks Helen,
    I really admire you girls but I just spot typos quite frequently in the blog and it gets hard to ignore after a while! Another reader spotted an error in my post, which is just typical of course! I wasn’t claiming to be perfect myself and don’t expect you to be either, it’s just something that puts me off as a reader in any professional publication or blog I read. Lisa πŸ™‚ Xx

  • So surprised that our grammar and spelling buff Lisa did not notice these errors too:
    “fan a individual desserts” ‘speical’ ‘cheescake’
    Oh Lordy!

  • Oh thanks for fixing those mistakes even though you didn’t approve my comment – still one left though ” fan A individual desserts” shoulbe be “fan OF”.
    Please employ a proofreader! It doesn’t cost as much as people think!

  • Yeah, this post overall was a little *ahem* rough on the copyediting. We always strive to put out the best content we can, and each post is reviewed multiple times before going up. Tragically, our backend doesn’t do auto-spellcheck (like the rest of the entire internet) for some reason, so we miss the really embarrassing mistakes sometimes. What’s funny is that we’re so accustomed to the auto-spellcheck, I don’t think our team’s brains are as trained to look for spelling mistakes. Not an excuse. Just an explanation. More clearly, we do our best. πŸ™‚

    xoxo. Didier

  • I don’t think I’ll ever understand your obsession with pumpkins in America. Saying that these do look mighty yummy.

  • What type of pan is that? I looked up something similar and the reviews on it were saying that the cheesecake or cake batter kept oozing out of the bottom of the individual cake pans, did you have the same problem?

    Thanks, XOXO

  • I love pumpkin, and I love those mini pans. Where can I find them? I just printed out the recipe, so I can make them, but will probably have to make them in large cupcake pans. They look so good I can almost taste them. Pumpkin pie is my favorite of all pies, and a pumpkin cheesecake has to be right up there. And gingersnps? Pure love.

  • how absolutely perfect are these for the autumn season!? amazing. i am definitely putting these on top of my to-do list. thanks, emma!

  • That’s one of the (many) things I’m missing about back home. All the things that are pumpkin flavoured. I’m going to have to hit up the supermarkets and see if I can find some pumpkin puree to whip these up at the house. Pumpkin + cheesecake is just a combination that has to be had during the fall!

  • Hi girls, I’m an Australian reader and we don’t have cans of pumpkin purΓ©e here like you do in the States, can you use fresh pumpkin and purΓ©e it? Thanks in advance.

  • hi Didier! 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!

  • 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!!

  • 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.

  • this sounds amazing! if i wanted to make the recipe vegan, what would you recommend as an egg substitute? i am thinking silken tofu?

  • 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.

  • My goodness, everyone makes mistakes – even this professional writer! Point made, leave it and accept that even you make mistakes. πŸ™‚

  • Do you think muffin tins would work? These look amazing and could easily be made celiac friendly πŸ™‚

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