Sweet & savory country cooking from my table to yours!


Mini Pumpkin Cheesecakes


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If you just can’t wait for Thanksgiving to get your pumpkin fix, and you need something simple but delicious right now to temporarily stop that craving, you’ve come to the right place.  My sister gave me this recipe for these perfectly spiced creamy bite size pumpkin cheesecakes.  She initially found the recipe in a newspaper next to a Karo syrup coupon a few years back.  She later found the recipe on Karo syrup.com. These little gems have a ginger snap cookie in the bottom that forms a perfect soft crust when baked. The filling is a perfect blend of pumpkin puree, cream cheese and pumpkin pie spice.  Perfect!!  When I make these mini cheesecakes, they disappear in minutes.  They’re already perfect, but I like to whip up homemade nutmeg whipped cream to send them over the top.

Here’s how I made these quick and easy bites of yum…

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The first thing I did was place 18 paper liners in cupcake pans and place a gingersnap cookie in the bottom of each paper liner, flat side down…

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I like to use Kroger brand ginger snaps because they have a much milder flavor than some brand name ginger snaps…

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Next I placed some softened cream cheese in the bottom of a large mixing bowl…

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I used my whisk attachment, (you can use the paddle attachment, if you prefer), and whisked the cream cheese on high until it was very creamy and free of any lumps…

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Then I added some pumpkin puree, eggs, pumpkin pie spice, sugar, cornstarch and light Karo syrup…

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I mixed everything together on medium speed until all ingredients were incorporated…

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Then I used an ice cream scoop and filled each one about two-thirds of the way full…

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And I baked them until they turned into these wonderful creamy little bite size cheese cakes…

But wait, I didn’t stop there…

Here’s how I whipped up some quick and easy nutmeg whipped cream…

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I poured some cold whipping cream in a mixing bowl, and added some nutmeg, and powdered sugar…

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And I whisked it together on medium high-speed until soft peaks formed…

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Then I piped it onto the mini cheesecakes and decided to sprinkle a few ginger snap crumbs on top…

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I couldn’t wait to bite into one of them…

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Yummy in my tummy!!!

If you love Pumpkin, you must try these scrumptious little treats…

Cindy @ My Country Table


Mini Pumpkin Cheesecakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 18 1x


Creamy mini cheesecakes with a perfect blend of spices, pumpkin and cream cheese, and a soft ginger snap crust.



For the Cheesecakes

  • 18 Ginger Snap Cookies*
  • 12 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon Pumpkin Pie Spice
  • 2 large eggs
  • 1 cup pure pumpkin puree
  • 1/3 cup Karo Light Corn Syrup

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon nutmeg


  1. Preheat oven to 325 degrees.

For the Cheesecakes

  1. Place 18 paper baking cups in muffin tin holders. Place a ginger snap cookie in each paper cup, flat side down.
  2. Place the cream cheese in a large mixing bowl. Beat on hight speed with a mixer until the cream cheese is creamy and free of all lumps. Add the sugar, corn starch, pumpkin pie spice, eggs, pumpkin puree and corn syrup. Mix on medium speed until all ingredients are incorporated.
  3. Divide the mixture equally between the cookie lined baking cups. Bake for approximately 30 minutes until the cheesecakes are just set. Do not over bake. Cool completely.
  4. Garnish with whipped cream, optional.

For the Whipped Cream

  1. Place the whipping cream, nutmeg and powdered sugar in a large mixing bowl. Using an electric mixer, mix on medium high speed until soft peaks form. Place dollops or pipe whipped cream through a piping bag, onto the cheesecakes just before serving. Sprinkle with ginger snap crumbs if desired.


  • *Note: I use generic or Kroger brand ginger snap cookies, because they have a milder flavor than the name brand ones.
  • Note: Although the recipe states that it makes 18 of these, it makes 21 when I make them.

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